Shepherd's Pie
Home cooking
Let the filling thicken before spreading the potatoes over it. Drag a fork across the top to make ridges that brown while leaving the layer beneath soft.
- Servings (recipe yield)
- 8 servings
- Prep time
- 50 min–1 hr
- Cook time
- 30 min–40 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 600 grams (g) of mealy/floury potatoes
- 2 onions
- 2 carrots
- 4 tablespoons (tbsp.) of oil
- 800 g minced lamb
- 100 g frozen peas
- 2 tbsp. tomato paste/puree
- 300 milliliters (ml) beef stock
- 1 tbsp. sweet or smoked paprika
- 30 g butter
- 200 ml milk
- 1 pinch nutmeg
Instructions
- Peel potatoes, cut into cubes and boil in saltwater for 20 minutes. Peel the onions and carrots and cut into small cubes.
- Heat the oil in a pan and fry the minced meat until crumbly. Add the onions, carrots and peas. Add the tomato paste and beef stock. Stir well and season with paprika, pepper and salt.
- Drain potatoes and mash with butter. Add milk, season with nutmeg and stir until creamy.
- Preheat the oven to 200°C. Grease a casserole dish with butter, put the minced meat in it and spread the mashed potatoes on it with a piping bag. Put the dish in the oven for 30-40 minutes.
Source: Public Domain Recipes · lázaro-blanc · Recipe source · Public-domain source license