Monday, October 26, 2020

SHEPHERD’S PIE


 



SHEPHERD’S PIE






This incredibly hearty, restaurant-worthy, heartwarming shepherd's pie recipe doesn't disappoint! A savory beef, vegetable and gravy garnish is made in a cast iron skillet and topped with a fluffy, perfectly creamy mashed potato, then toasted until golden brown.

Ingredients

  • Salt and pepper
  • 1 1/2 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 celery chop, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup (55 g) tomato paste
  • 2 cups (500 mL) broth / beef broth
  • 750 g (1.5 lb) ground lamb (ground) OR beef
  • 1 carrot, finely chopped
  • 1/2 cup (125 mL) red wine (or water)
  • 1 beef bouillon cube, crumbled
  • 1 tablespoon of Worcestershire sauce
  • 1/4 cup (35 g) plain / all-purpose flour
  • 3/4 teaspoon dried thyme and rosemary (or 2 sprigs of fresh thyme + 1 sprig of rosemary)
  • 2 dried bay leaves
  • 1 cup of frozen peas

MASH POTATOES

  • 2 tablespoons (30 g) of butter
  • 2/3 cup (165 mL) milk (whole or low fat)
  • 1.2 kg (2.2 lb) potatoes, peeled and cut into 2.5 cm / 1 "cubes

CRUST

  • 2 tablespoons (30 g) melted butter
  • 2 to 3 tbsp. Grated Parmesan, optional
  • Fresh thyme leaves, optional garnish

Instructions

First, heat the oil in a large skillet over medium-high heat. Add onion and garlic, cook for 1 minute. Then add the carrots, celery, thyme and rosemary. Cook 3 minutes or until softened and sweet.

Then, turn up the heat. Add the lamb and cook, breaking it up as you go, until golden brown.

Add the flour and mix. Add the tomato paste, broth, red wine, bouillon cube, Worcestershire sauce and bay leaves. Mix well.

Bring to a boil, then lower the heat so that it simmers quickly - I have it on medium. Cook for 30 minutes, stirring occasionally, until the mixture becomes a thick gravy consistency (Note 1) (see video).

Adjust salt and pepper to taste. Transfer the filling to a 1.5 L / L pie dish. Stir in the peas. Cover, then refrigerate to chill for 1 to 2 hours or overnight (optional, note 2)

TO ASSEMBLE:

First, preheat the oven to 180C / 350F.

Then, cook the potatoes in boiling water for 15 minutes or until tender. Drain then return to the pot on the stove off. Allow to steam dry for about 30 seconds (Note 3).

Add the butter and mash until melted, then add the milk, salt and pepper. Mash until soft and smooth (ie spreadable, but not sloppy), adjusting with a little more milk if needed.

Spread the mash on the pie, use a fork to draw scribbles on the surface. Sprinkle with Parmesan, drizzle with butter.

Bake for 30 to 40 minutes or until top is golden brown and bubbling around edges. Glue a knife in the middle to make sure it is very hot.

Let stand 5 minutes before serving, garnished with fresh thyme leaves if desired. Happy Cooking Time.