Shepherds Pie

Braised ground beef is topped with mashed potatoes and baked in the oven until the potato topping turns golden brown. This is a traditional British dish that was once a popular shepherds lunch, hence the name Shepherds Pie.

Details

  • Preparation Time: 35 minutes
  • Cooking Time: 110 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 3 spoons Oil, olive

  • 1200 g Meat, beef, ground

  • 2 piece Onion, raw

  • 3 pieces Carrot, fresh

  • 3 pieces Green, raw

  • 2 pod Garlic, fresh

  • 1 spoon Tomato, concentrate

  • 2 spoons Wheat flour, white, multi-purpose

  • 150 ml Alcohol, Wine, Red

  • 850 ml Soup base, beef, cube

  • 3 spoons Worcestershire sauce

  • 2 piece Spices, bay (leaves)

  • 6 twig Thyme, fresh

  • 1800 g Potatoes, white

  • 220 ml Milk, whole milk

  • 40 g Butter, unsalted

  • 180 g Cheese, Parmesan, grated

  • 2 piece Egg, egg yolk, fresh

  • 0.5 teaspoons Salt, table

  • 0.25 teaspoons Spices, pepper, black

  • 2 pinch Spices, nutmeg, ground

Steps

  1. Peel and finely chop the onion and garlic separately. Clean and wash the carrots and celery, then cut them into small pieces.

  2. Heat one tablespoon of oil in a large pan. Add the ground beef and cook, stirring, until it browns.

  3. Transfer the browned meat to a plate. Heat the remaining oil in the pan. Add the carrots, celery, and onion. Cook the vegetables over low heat, stirring occasionally, until softened (about 15 minutes). Add the garlic and tomato paste. Sprinkle with flour and cook, stirring, for another minute. Return the browned meat to the pan, mix well, and pour in the red wine. Cook over medium heat until most of the wine evaporates, then add the broth.

  4. Season the sauce with Worcestershire sauce, salt, pepper, and herbs. Increase the heat and bring the sauce to a boil. Simmer the sauce gently for about 40 minutes. After 30 minutes of cooking, check the amount of liquid in the pan. If there is still a lot of liquid, increase the heat slightly for the last 10 to 15 minutes of cooking.

  5. While the sauce is cooking, prepare the potatoes. Peel, clean, and wash them. Cut them into smaller pieces, place them in a large pot, and cover with cold water. Bring the pot to a boil, salt the potatoes, and cook until tender.

  6. Drain the cooked potatoes and return them to the pot. Mash them together with butter and milk. Add grated cheese and egg yolks, and season with salt, pepper, and nutmeg.

  7. Preheat the oven to 210°C (410°F). Once the sauce has thickened, remove the pan from the heat. Discard the bay leaves and thyme sprigs. Transfer the sauce to a baking dish. Spread it evenly and cover with the mashed potatoes. Use a fork to create a decorative pattern, then bake the dish in the preheated oven for 25 to 30 minutes, until the top is golden brown.

  8. Serve the baked pie immediately. A large bowl of seasonal salad can be offered as a side dish.

Nutrition Information (Per 100g)

  • Calories: 154.61 kcal
  • Fat: 9.12 g
    • Saturated Fat: 3.58 g
  • Carbohydrates: 8.97 g
    • Sugars: 1.02 g
  • Protein: 7.6 g
  • Fiber: 1.19 g