Recipe for shepherd’s pie
An amazing dish… nothing less!
We’re taking a little trip back in time… back to the school kitchen?
I remember this lovely dish
“FARS I FAD” translated to a more culinary name “SHEPHERD’S PIE”?
An English dish made with either minced lamb or, as in this case, minced beef and plenty of vegetables.
On top, a delicious mashed potato with plenty of butter, crème fraîche, and grated cheese?
SHEPHERD’S PIE is easy to prepare and tastes absolutely fantastic!
Ingredients
- 500 gram Ground Beef
- 2 pcs. Carrots large - diced
- 2 pcs. Onion diced
- 3 cloves Garlic finely chopped
- Celery Leaf 1 stalk - diced
- 120 gram Peas frozen
- 30 gram Tomato Puree concentrated
- 1 gram Thyme
- 1 gram Rosemary
- 100 gram Water
- 100 gram Red Wine
- Beef Stock 3-4 tbsp concentrated - alternatively one dissolved cube
- Salt and Pepper
- 45 gram worcestershire sauce alternative 2 tbsp balsamic - 1 tbsp ketchup
Instructions
- Sauté the diced vegetables in a bit of butter. Next, sauté the ground beef and add concentrated tomato paste - spices - red wine - broth - Worcestershire sauce - water and the frozen peas. Let it simmer for about 20-30 minutes. Meanwhile, prepare the mashed potatoes: Peel and slice 5-6 baking potatoes. Boil the potatoes until tender and drain the water. Stir in about 3-4 tbsp crème fraîche and about 40-50 grams of cold butter. Season with salt and pepper to taste. Place the meat sauce at the bottom of an ovenproof dish and top with the mashed potatoes. Sprinkle with grated parmesan cheese and score a pattern with a fork. Place the dish in the oven for about 30-40 minutes at 180° until the surface is golden. Let the dish rest for 10 minutes before serving.
Notes
SHEPHERD'S PIE can be made a day in advance; just put it in the oven for 30-40 minutes before mealtime. Easy, right?