Shepherd's Pie
Delicious casserole with a layer of cooked lamb meat and vegetables, topped with creamy mashed potatoes. This is Ch-EAT’s version of this famous dish.
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Ingredients:
Meat Sauce:
2tsp Olive Oil
1 Chopped White Onion
2 Minced Garlic Cloves
2 Diced Carrots
500g Ground Lamb
1tsp Dried Rosemary
1tsp Dried Thyme
1tsp Worcestershire Sauce
2tbsp Tomato Paste
1/2tsp Sugar
50ml Red Wine
50ml Vegetable Stock
50g Frozen Peas
Salt & Pepper to taste
Potato Topping:
800g Boiled Potatoes
30g Butter
30ml Milk
1/4tsp Ground Nutmeg
1tbsp Plain Flour
50g Grated Parmesan
2-3 Egg Yolks
Salt & Pepper to taste
Directions:
1.In a large saucepan sautée the onion and garlic in some olive oil. When the onion is softened add the carrots and continue cooking for about 3 minutes stirring constantly.
2.Add the ground lamb and season to taste.
3.Cook for about 3 minutes then add the dry herbs, Worcestershire Sauce, tomato paste, and sugar. Stir and continue cooking for a couple of minutes.
4.Add the wine and when it evaporates add the vegetable stock and peas.
5.Cook for another 5 minutes and turn off.
6.For the potatoes, boil them in plenty of salted water for about 15 minutes or until soft.
7.Transfer to a bowl and add the rest of the ingredients. Mash them well until you get a creamy purée.
8.Place the meat sauce in a large deep baking dish (or smaller ones if you prefer)
9.Put the potato purée in a piping bag (after it cools off a bit) and pipe the potatoes on top of the meat sauce.
10.Alternatively, carefully place the purée on top of the meat sauce and make some lines on the top using a fork.
11.Bake in preheated 200°c oven for about 30 minutes or when it starts getting nicely golden.
12.Enjoy!
