SHEPARD’S PIE

Want to get your kids to eat their vegetables? Try the Shepherd’s Pie. Layers of meat, potato and veggies make this casserole as scrumptious as it is healthy. It’s a popular English pub dish and can be one of those meals that may turn into a regular demand for your dinner table. It’s perfectly satisfying during the cold winters, but works just as well during any other season too. Mind you, it’s one of those dishes that you have a hard time resisting. So make enough for people to serve themselves generously. It’s simple, it’s satisfying, it’s got just about everything to balance the taste and health – it’s our unique recipe of the Shepherd’s Pie.

PREP 1 hour and 30 mins

SERVES 8

INGREDIENTS

For the potatoes:

1 1/2 pounds russet potatoes
1/4 cup milk
4 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 egg yolk

For the meat filling:

1 cup chopped onion
2 carrots
2 cloves garlic
1 1/2 pounds minced lamb
1 cup chicken broth
1/2 cup corn kernels
1/2 cup English peas
2 tablespoons oil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 teaspoon Worcestershire sauce
2 teaspoons rosemary leaves
1 teaspoon thyme leaves

LETS COOK IT UP!

First, peel the potatoes and cut into small pieces. Place in a pan filled with water and put it on covered on heat and let it boil.

Once it reaches the boil, decrease the heat and place on simmer until cooked (10-15 mins).

Place the milk and butter in a bowl and heat until warm.

Once the potatoes are cooked, mash them and add the warmed milk and butter to it, along with salt and pepper. Stir in the yolk of the eggs until thoroughly combined.

Preheat the oven to 205 degrees C.

Finely chop the onion, garlic and carrots. To prepare the filling, pour the oil in a pan and place on heat.

Once heated, add the onions and carrots and sauté until they are semi cooked (3-4 mins). Add in the garlic and stir.

Now, add the lamb, salt and pepper and continue cooking until it takes on a golden brown color (3-4 mins). Now, sprinkle flour over the meat and cook for another minute.

Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Let it boil. Reduce the heat and let it simmer while covered (10 mins). Take off gas once done.

Bring out a baking dish. Add in the corn and peas to the lamb mixture and spread evenly over the dish. Paste the mash potatoes over it and bake for 30 minutes.

Dig in!

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