My family won’t stop asking this shepherd pie. It contains tender minced beef (or lamb) and vegetables, a furious delicious and delicious cub, all on top of the mashed potatoes. I can’t wait to try that.
The shepherd’s pie (or cottage pie) immediately takes me to Reyts in Scotland my early childhood. He feels that my mother constantly made it, so naturally, she was the first person I asked to test this recipe. I’m excited to say that he likes. He loves Rich, delicious genre Around meat (use your favorite, beef or lamb) and Butterfly, cheese mashed potato peak It makes this version additional special.
So we are, our traditional shepherd pie. I promise that it is superhesibly for youand and I really think when you do you will be willing to make it again. Shepherd’s PIE is my final comfortable meal and I can’t wait to try it.
The main components
- Minced meat. My family often uses minced beef with this recipe, but the land lamb is pleasant. My family calls this pastor’s pie no, no matter how we want to be a technical, the cottage calls beef, and the shepherd’s pie.
- Vegetables. We keep this super simple and use onions, carrots and peas. Onions and carrots are added early, and peas don’t come later, so they don’t become very soft. Frozen peas are great.
- Spices. We buy all dry seasonings for this recipe. They work exclusively well and they keep the ingredients. You need garlic powder, dried thyme and salt.
- Broth. Beef broth is excellent but you can use a chicken or vegetable broth / stock if it’s all you have. Here is our homemade beef stockTo be in style chicken stockand Veggie broth Recipes:
- Tomato paste and Worcestershire sauce. For the best weight, don’t miss this tomato paste and Worcestershire sauce. They add color and wealth to severity. Trust me.
- Purified potatoes. On top, we take our Classic puree potatoes And make them more unique in butter, milk and grated acute cheese cheese (I like to use English or Irish Cheddar). Potato type makes a difference. Yukon Gold brings creamy potatoes, and the Russians lead to a lighter, fluffy puree. Although I usually prefer Yukon gold for a regular mashed potato, Russets are my favorite, which leads the shepherd’s pie.
I make this recipe this month probably in colder months. Suitable and family loves it. I love it easy to shop since it often goes for the ingredients. It is also clear to make and make it perfect. For more classic and comfortable meals, try my Favorite meatTo be in style Spaghetti of the weekor this Incredible fried chickenAuthority
Perfect shepherd pie
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Preparation
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Boil
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There are few dishes as comfortable and comforting as a traditional shepherd pie. My favorite part of this recipe is a delicious weight that works beautifully with puddled puree on top. If you can, use English or Irish Cheddar for potatoes.
6 maintenance
You will need
1 tablespoon of olive oil
1 pound (450 g) ground beef or minced lamb
1 medium onion, chopped
2 medium carrots, 1 cup chopped
1 tablespoon of flour
1 ½ teaspoon of garlic powder
2 teaspoons of dry thyme
2 tablespoons tomato paste
1 ½ cups (355 ml) beef stock, chicken stock or vegetable broth
1 tablespoon plus 1 teaspoon Worcestershire sauce
1 cup (160 g) frozen peas
2 pounds (907 g) potatoes
8 tablespoons (113 g) butter
2/3 cup (160 ml) milk
1 cup (113 g) grated acute cheddar cheese
3/4 teaspoon of fine sea salt plus more to taste
Directions:
1Pre Boil the oven 350 ° F (180 ° C). Use convection if your furnace has. Set aside a 9 × 9-inch baking dish or make it in a 10-inch cast iron tray that is used on stomice and a shepherd’s pie in the back of the recipe.
2Make mashed potatoes. Peel the potatoes and cut them into pieces, approximately the size of golf balls. A large bowl of heavy salt water, add the potatoes and bring to a boil. Cook until tender, 15 to 20 minutes.
BookletWhile heat butter and milk in a small pot and heat hot.
ThreeStrain the potatoes, then use food mill or potato ricks to return them to the basket (or add them to mix them with a mixture of potatoes).
5Pour hot milk into potatoes and mix. Don’t combine cheese and mix. Season to taste salt. I start with 1/4 teaspoon and go from there. Keep the potatoes warm when filling.
6 years oldBrown meat. Heat the olive oil in a 10-inch castle tray on medium heat. Add minced beef (or lamb) and brown, breaking crumpled. Move into a bowl and put the curtain to the heat.
HaMake the weight. Add onions and carrots and cook, sometimes mixing for 5 minutes. Sprinkle in flour, then mix until smooth.
HaAdd garlic powder, dried thyme and tomato paste and cook, mixing about 30 seconds.
HaPour with broth and worcestershire sauce, then add brown meat with all the juices, to the curtain. Bring to cook and cook until it forms beautiful graves, 3 to 5 minutes.
10 years oldTurn off the heat and mix in the peas. Then, to taste the season with salt (1/4 teaspoon of up to 1/2 teaspoon) and generous pinch of pepper.
11Bake. If you use a baking plate, pass the meat and grain for it. Or, if your curtain is heater, safe and at least 10 inches width, then you can collect a shepherd’s pie.
12 years oldSpread the hot mashed potatoes on stuffing, spread evenly and making sure it covers it to the edges. Then bake on a sheet pan 25 minutes, turning halfway (the pan-french catches on the sides). May rest 5-10 minutes before serving.
Adam and Junny tips
- Balances: Keep in an airtight container refrigerator up to 4 days. Heat in the oven or microwave.
- Make-before. Complete the stuffing in your heater safe baking plate and above mashed potatoes, sealing the edges. Care closely in the fridge for 2 days. Remove from the refrigerator, discover, heat your oven, then bake until heated.
- Freezing. Cover the collected pie with plastic wrap and foil layer, then freeze up to 3 months. Melt over a night in the refrigerator before reissue in the oven.
- The food facts below are evaluated. In calculations we used ground beef (90/10).
Nutrition by service
The amount of serving
1/6 of the compatriots
Compound
Scintend
535
Compound
Total fat
32.7 g
Compound
Saturated fat
17 g
Compound
Cholesterol
111 mg
Compound
Sodium
709.2 mg
Compound
Carbohydrate
36.3 g
Compound
Dietary fiber
5.9 g
Compound
General sugar
7.5 g
Compound
Protein
25 g
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
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