EASY HOMEMADE SHEPHERD’S PIE

Make the final consolation meal in your own family: home made Shepherd Pie or Cottage Pie with pork or lamb!-easy, tasty and clean to make. A succulent filling with lots of sauces below a fluffy layer of mashed potatoes – best for a chilly night time.

EASY HOMEMADE SHEPHERD’S PIE
EASY HOMEMADE SHEPHERD’S PIE

I usually use the immediate pot of mashed potatoes on pinnacle but the everyday mashed potatoes paintings properly, if you're no longer an instantaneous pottery maker. you can additionally use the leftover mashed potatoes they also make a wonderful Irish potato pancake... just say!. simple, however so exciting!

Maybe we deserve to inform you currently that the technical term for this recipe is in reality Pie Cottage made with ground beef and now not an actual shepherd Pie made with sheep's land. but my assignment right here within the savory Nothings is constantly to proportion a real man or woman recipe with a real purchasing finances and an regular grocery keep and hard everyday infant/paintings/lifestyles conditions could make.

So, there it's far. fake Shepherd Pie. Aka home made Shepherd Pie with floor beef. one of the simple and cheap and scrumptious. that is the best experience unfastened to use sheep land within the beef region for a extra true model! Sheep tend to be greater fatty, so it drains after Browning in case you pick a piece of fat.

EASY HOMEMADE SHEPHERD’S PIE

INGREDIENTS:

  • 1 tablespoon oil
  • 1 pound ground beef
  • 1 clove garlic chopped
  • 2 onions finely chopped
  • 2 medium carrots finely diced
  • 2 sticks celery finely diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground paprika
  • ground black pepper to taste
  • 2 tablespoons white flour
  • 2 tablespoons tomato paste
  • 1/3 cup red wine OR more broth if avoiding alcohol
  • 1 cup beef broth
  • 1 cup frozen peas
  • 1 tablespoon finely chopped parsley
  • 1/2 teaspoon finely chopped thyme
  • 1 teaspoon finely chopped rosemary
  • 4 cups mashed potatoes (click for my recipe and you’ll have some leftovers to sneak during cooking)
  • 1/2 cup shredded cheddar cheese

INSTRUCTIONS:

  1. Brown meat and vegetables:
  2. Heat the oil over medium high heat in a large, deep skillet. Brown the ground meat, then add the chopped vegetables and saute until softened.
  3. Season and deglaze the pan:
  4. Sprinkle salt, paprika, pepper and flour over the pan. Cook for 2 minutes, stirring often. Stir in tomato paste and cook, stirring all the time, until it smells roasted (about 1 minute). Pour in the red wine (OR beef broth if you prefer!), scratching any browned bits off the bottom.
  5. Finish filling and cool:
  6. Then stir in broth, herbs and peas, simmer 4-5 minutes and then let cool in a 7×11 inch baking dish.
  7. Prep mash:
  8. In the meantime, make your favorite mashed potatoes. You need about 4 cups of mash to top off the casserole. About 1.5 pounds of peeled potatoes should yield enough.
  9. Bake pie:
  10. Preheat the oven to 400°F (200°C). Spread the mashed potatoes over the cold filling. (Be careful not to mix up the two.) Criss-cross with a fork for a great look and crispy edges! Sprinkle with the cheese. Bake at 400°F for 20 minutes or until golden (I recommend baking on a lined baking sheet to catch any spills).

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