Shepherd’s Pie comes from England and is made traditionally from lamb or mutton. We are more a culture of beef-eating here than a lamb, and if a shepherd’s cake is served here, it is mostly ground beef. In England, Australia, and New Zealand they would call the beef dish “cottage pie” and the lamb “shepherd’s pie”. Whatever you call it, a shepherd’s pastry is a saucepan of cooked meat and vegetables, covered with mashed potatoes, baked on the oven until the mashed pulp is well browned.
Preparation time: 30 minutes
Cooking time: 45 minutes
Serves: 6
Ingredients:
1 tbsp oil
1 pound ground beef
1 clove garlic chopped
2 onions finely chopped
2 medium carrots finely diced
2 stalks celery finely diced
1/2 tsp salt
1/4 tsp ground paprika
ground black pepper to taste
2 tbsp white flour
2 tbsp tomato paste
1/3 cup red wine
1 cup beef broth
1 cup frozen peas
1 tbsp finely chopped parsley
1/2 tsp finely chopped thyme
1 tsp finely chopped rosemary
4 cups mashed potatoes
1/2 cup shredded cheddar cheese
Directions:
In a large, deep skillet heat the oil over medium heat. Brown the ground meat, add the vegetables cut and sauté until it is softened.
Sprinkle the pan with salt, pepper, flour, and pepper. Stirring frequently for 2 minutes. Stir the tomato paste and cook until it smells roasted (about 1 minute). Stir often. Put red wine or beef broth into the beef and scrape all browned bits off the bottom. Stir the broth/water, herbs, and peas, cook for four to five minutes then leave to cool on a 7×11 inch. baking dish.
Make your favorite mashed potatoes in the meantime. To top the casserole you need approximately 4 c of mash. It should yield sufficient about 1.5 pounds of peeled potatoes.
Preheat oven at about 200 ° C (400 ° F). Spread over the cold filling the mashed potatoes. Sprinkle with the cheese (be careful not to mix the two up). Bake 20 minutes at a temperature of 400 ° F or until golden.
Ingredients
- 1 tbsp oil
- 1 pound ground beef
- 1 clove garlic chopped
- 2 onions finely chopped
- 2 medium carrots finely diced
- 2 stalks celery finely diced
- 1/2 tsp salt
- 1/4 tsp ground paprika
- ground black pepper to taste
- 2 tbsp white flour
- 2 tbsp tomato paste
- 1/3 cup red wine
- 1 cup beef broth
- 1 cup frozen peas
- 1 tbsp finely chopped parsley
- 1/2 tsp finely chopped thyme
- 1 tsp finely chopped rosemary
- 4 cups mashed potatoes
- 1/2 cup shredded cheddar cheese
Instructions
In a large, deep skillet heat the oil over medium heat. Brown the ground meat, add the vegetables cut and sauté until it is softened.
Sprinkle the pan with salt, pepper, flour, and pepper. Stirring frequently for 2 minutes. Stir the tomato paste and cook until it smells roasted (about 1 minute). Stir often. Put red wine or beef broth into the beef and scrape all browned bits off the bottom. Stir the broth/water, herbs, and peas, cook for four to five minutes then leave to cool on a 7x11 inch. baking dish.
Make your favorite mashed potatoes in the meantime. To top the casserole you need approximately 4 c of mash. It should yield sufficient about 1.5 pounds of peeled potatoes.
Preheat oven at about 200 ° C (400 ° F). Spread over the cold filling the mashed potatoes. Sprinkle with the cheese (be careful not to mix the two up). Bake 20 minutes at a temperature of 400 ° F or until golden.
