Traditional Shepherd’s Pie
A creamy mashed potato topping and a savory ground lamb combination make up the classic comfort dish known as shepherd’s pie. This dish makes a filling and pleasant supper that the whole family will enjoy, making it ideal for cosy family meals and get-togethers.
Time Spent Preparing:
Thirty minutes for preparation
Cook for 55 to 60 minutes.
One hour and thirty minutes in total
Time Spent Preparing:
Thirty minutes for preparation
Cook for 55 to 60 minutes.
One hour and thirty minutes in total
INGREDIENTS:
Regarding the Meat Blend:
Two lbs. (1 kg) of ground lamb
One big onion, chopped; three smashed garlic cloves
Three teaspoons of olive oil
30g or 4 tablespoons flour
Half a teaspoon of salt
half a teaspoon of pepper, black
One tsp of dehydrated rosemary
A single tsp of dried thyme
One spoonful of pasted tomatoes
two cups of broth made from beef.
200g/7 oz of sliced carrots and 200g of fresh or frozen peas
Regarding the Puree:
3.5 pounds (1.5 kg) of chopped and peeled potatoes
One spoonful of butter
One-half cup (120 ml) milk
One-fourth cup (25g) Cheddar cheese in shreds
Half a teaspoon of salt
half a teaspoon of pepper, black
One yolk from an egg
Two lbs. (1 kg) of ground lamb
One big onion, chopped; three smashed garlic cloves
Three teaspoons of olive oil
30g or 4 tablespoons flour
Half a teaspoon of salt
half a teaspoon of pepper, black
One tsp of dehydrated rosemary
A single tsp of dried thyme
One spoonful of pasted tomatoes
two cups of broth made from beef.
200g/7 oz of sliced carrots and 200g of fresh or frozen peas
Regarding the Puree:
3.5 pounds (1.5 kg) of chopped and peeled potatoes
One spoonful of butter
One-half cup (120 ml) milk
One-fourth cup (25g) Cheddar cheese in shreds
Half a teaspoon of salt
half a teaspoon of pepper, black
One yolk from an egg
DIRECTIONS:
Warm up the oven:
Turn the oven on to 375°F, or 190°C.
Get the Meat Mixture Ready:
Heat the olive oil in a big skillet or pan over medium heat.
Add the smashed garlic and chopped onions, and sauté until the onions become transparent.
Using a spoon, break up the ground lamb while it cooks until it turns brown.
After adding the flour, thoroughly incorporate it into the meat mixture. Add 2 to 3 more minutes of cooking to get rid of the raw flour taste.
Tomato paste, dried thyme, dried rosemary, and black pepper are used to season the meat combination. Toss to spread the spices evenly.
After adding the chopped carrots and peas, pour in the beef stock and cook the mixture. Simmer the veggies for ten to fifteen minutes, or until they are soft and the sauce has thickened. Take off the heat and place aside.
Get the potato puree ready.
Boil the peeled and diced potatoes in a saucepan of salted water until fork-tender, about 15 to 20 minutes, while the meat mixture is simmering.
After cooking, drain the potatoes and put them back in the saucepan. Add the salt, black pepper, shredded cheddar cheese, butter, and milk. Potatoes should be mashed until creamy and smooth …
Turn the oven on to 375°F, or 190°C.
Get the Meat Mixture Ready:
Heat the olive oil in a big skillet or pan over medium heat.
Add the smashed garlic and chopped onions, and sauté until the onions become transparent.
Using a spoon, break up the ground lamb while it cooks until it turns brown.
After adding the flour, thoroughly incorporate it into the meat mixture. Add 2 to 3 more minutes of cooking to get rid of the raw flour taste.
Tomato paste, dried thyme, dried rosemary, and black pepper are used to season the meat combination. Toss to spread the spices evenly.
After adding the chopped carrots and peas, pour in the beef stock and cook the mixture. Simmer the veggies for ten to fifteen minutes, or until they are soft and the sauce has thickened. Take off the heat and place aside.
Get the potato puree ready.
Boil the peeled and diced potatoes in a saucepan of salted water until fork-tender, about 15 to 20 minutes, while the meat mixture is simmering.
After cooking, drain the potatoes and put them back in the saucepan. Add the salt, black pepper, shredded cheddar cheese, butter, and milk. Potatoes should be mashed until creamy and smooth …
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