Shepherd’s Pie


Shepherd’s Pie

Ready in: 1 hour 30 minutes
Yield: 5 servings

For the mashed potatoes:
19.4 oz (550 g) potatoes
3.4 fl. oz (100 ml) milk
2 tablespoons butter
salt
freshly ground pepper

1. Wash, peel and dice the potatoes. Place them in a medium saucepan and cover with cold water. Bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender, for about 10-12 minutes.

2. Bring the milk to a boil and set aside. Add the butter and stir to mix.

3. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the milk mixture, salt and pepper and continue to mash until smooth. Whisk until finely blended.

17.6 oz (450 g) fresh beef
2 carrots
1 pinch of dried rosemary
2 onions
2 garlic cloves
6.8 fl. oz (200 ml) chicken broth
1/2 teaspoon salt
1 pinch of pepper
1 tablespoon sunflower oil
1 tablespoon all-purpose flour
3 1/2 oz (100 g) Gouda cheese

1. Preheat the oven to 350 °F (180 °C). Finely chop the garlic and onion. Rinse the beef under cold water and pat dry with kitchen paper. With a sharp knife, cut the beef into cubes. Put the beef, onion and garlic in into a meat grinder and mince them together. Wash and peel the carrot. Then, cut into small cubes.

2. Heat 1 tablespoon of sunflower oil in a large non stick-frying pan. Add the carrots and cook for 5 minutes over a low heat. Add the beef mixture and cook over a medium heat, stirring frequently to break up the meat. Pour in the vegetable broth and let the mixture simmer for 10 minutes. Sift the flour onto the beef mixture and stir to blend.

3. Transfer the beef mixture into a large baking dish, spreading it evenly. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up. Top the mashed potatoes with the grated cheese.

4. Bake in the preheated oven for about 25 minutes or just until golden brown. Allow the Shepherd’s Pie to cool for 10 minutes before serving.

Per serving:

Energy: 495 kcal / 2072 kJ
Fat: 32 g
Carbohydrates: 25 g
of which sugars: 6,1 g
Protein: 24,6 g
Fibre: 4,1 g


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