Things to know about Shepherd’s Pie Recipe
Delicious British Traditional Shepherd’s Pie Recipe is a family favorite winter dish. Consisting of ground meat and gravy pie with a topping of mashed potato. The first origins of Shepherd’s pie appeared in 1854, after its sister dish – Cottage Pie was established over a century before. Both recipes are similar, yet Cottage Pie uses ground beef instead of lamb. The dish originally came as a way of using leftover roasted meat and the term cottage was developed as it was the only affordable meat dish for peasants. A discussion regarding the dish naming is called into question, arguing a pie should have a top and a base made of pastry and this recipe is technically a casserole topped with mashed potato. Nonetheless, this comfort food is a delicious traditional British dish.
Delicious British Traditional Shepherd’s Pie from Britain. Authentic Recipe of Shepherd’s Pie.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 2 tbsp Olive Oil
- 2 pcs Onion
- 550 grams (1.21 lb) Ground (Minced) Lamb
- 2 tbsp Dried Herbs e.g. Parsley, Thyme, Rosemary
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- 1 tbsp Worcestershire Sauce
- 2 cloves Garlic
- 2 tbsp All Purpose Flour – Plain Flour
- 2 tbsp Tomato Paste or Tomato Puree
- 250 ml (8.45 floz) Beef Stock
- 3 pcs Carrot
- 1000 grams (2.2 lb) Potato
- 100 grams (3.53 oz) Butter Softened at room temperature
- 3 tsp Milk
- Prepare the vegetables by peeling and dicing the onion and carrots.
- In a medium saucepan, heat the oil over medium heat. Saute the onions. Once softened, add the carrots and cook for about 5 minutes.
- Add in the lamb, stir to separate the ground meat, and cook for 10 to 15 minutes or until brown.
- Add the tomato paste /purée and the Worcestershire sauce, and cook for a few mins.
- Pour in the beef stock and bring to a boil, then cover the saucepan and let it simmer for 20 minutes. After 20 minutes, remove the lid and let it simmer for another 10 minutes.
- Meanwhile, heat the oven to 180C/350F. To make the topping, in a saucepan add water and bring to a boil. Peel and dice the potatoes and add them to the water and boil for 15 minutes or until tender. Drain the potatoes and return to the saucepan, add the butter and milk. Use a potato masher to mash until smooth and creamy, removing any lumps.
- Once the meat is cooked, pour it into a large ovenproof dish and top with the mashed potatoes, and use a fork to ruffle.
- Bake in the oven for 25 mins or until the top is starting to color and the meat starts to bubble through the edges. Let it rest for 5 mins before serving.
- Cook the meat and vegetables and leave to chill and freeze for up to a month.
- To cook from frozen, defrost overnight in the refrigerator. Prepare the mashed potato topping and compile it together and cook in the oven for 25 minutes at 180C/350F.
- Add in peas with the carrots for variety.
— Specific Atributes of This Recipe:
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