Thursday, September 22, 2016

Sheperd`s Pie


Shepherd’s Pie comes to us from England, and is traditionally made with lamb. Shepherd’s pie is basically a casserole with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in the oven until mashed potatoes are well browned.

Ingredients :

  • 1 tablespoon of olive oil
  • 1 large onion, finely chopped
  • 1 carrot, finely chopped
  • 2 celery sticks, finely chopped
  • 1 cup frozen peas
  • 500g of ground lamb (you can use ground beef)
  • 2 tablespoons of flour
  • 500ml of beef stock
  • 1 dried bay leaf
  • 1 teaspoon of chopped fresh rosemary
  • 1 tablespoon of chopped parsley
  • 1 tablespoon of tomato paste
  • Salt
  • Freshly ground black pepper
  • 4 potatoes, chopped
  • 40g of butter
  • 125ml of milk

Preparation :

Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until soft. Add meat and cook, stirring to break up any lumps, for 5 minutes or until meat changes colour.

Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, tomato paste, and herbs. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens, then add the peas. Season with salt and pepper set aside.

Bring the potatoes to a boil in salted water. Cook until tender, drain. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Season with salt and pepper.

Preheat oven to 200°C. Spoon lamb mixture into a baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. Bake in preheated oven for 30 minutes or until mashed potato is golden brown.
Serve immediately.

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