I’ve been meaning to cook shepherd’s pie for so long: this is a very comforting, easy to eat food. Can be made in a big portion and have ready meals for many days. A bit time consuming to prep it, but very easy.
Shepherd’s pie
Servings: 8 portions
Preparation time: ~ 1 hour
Baking time at 180-190 C: 25 min
Difficulty: easy-medium
Ingredients
- 1 kg of minced beef
- 2-3 tbs of oil
- 2 large carrots
- 1 medium onion
- 1 quarter of celery root
- 50-60 g of frozen peas
- 400 g of canned tomatoes
- 3 garlic cloves
- 1 tsp of pepper
- 1 tsp of thyme
- 1 tsp of sweet paprika
- chili flakes to taste
- salt to taste
- 1 kg of potatoes
- 450 ml milk
- 40 g of butter
- 100 g of grated cheese
Directions
- In a well heated pan, fry the meat on medium-highin the oil until it evaporates the water and it gets brown.
- Dice the celery root, carrots and onion.
- Add the diced veggies and frozen peas to the pot.
- Add a bit of water so that the stew won’t burn.
- Cook on medium fire for additional 10 min or until the veggies are a bit soft.
- Add the canned tomatoes and cook for 3-4 more min.
- At the end add the: pressed garlic, thyme, paprika, chili, pepper and season with salt to taste.
- For the potato puree: cook the potatoes directly in the milk with salt. Press the potatoes and mix in at the end the butter and cheese.
- The two parts are ready.
- Now pour at the bottom of your pan the meat mixture and press it slightly.
- Add the potato puree.
- Bake at 180-190 degrees C with ventilator, heat up and down for 25 min.
- Let it rest for at least 30 min. It is a lot better to serve even the second day.
First day
Second day - Enjoy as is or with some salad or pickles.
