So I recently Made a cottage pie, which is a Shepherds pie, sub beef. it wasn't perfect but I made it from scratch and I'd never made one before.
the following is for a 6 cup pan, I ended up doubling it so just multiply the ingredients times 2.
You have to do stuff simultaneously, otherwise prep time can be as much as 3 hours.
Mashing your own potatoes is easier than instant, esp if you add butter in as you're mashing and boil the potatoes right.
Make sure to spread things evenly, this is tasty even if it isn't perfect but you want a nice even coating.
Swap the beef for lamb and you have a shepherds pie.
If you're buying all the ingredients, it can cost more than you expect, in my case it cost $75 but lasted a several days worth of meals balancing it out.
instructions:
the following is for a 6 cup pan, I ended up doubling it so just multiply the ingredients times 2.
- 1 1/2 tbsp olive oil
- 2 garlic cloves , minced
- 1 onion , finely chopped
- 1 carrot , finely chopped*
- 1 celery , finely chopped*
- 750g / 1.5 lb beef mince (ground beef)
- 1/4 cup (40g) flour (plain / all purpose)
- 1/4 cup (55g) tomato paste
- 2 cups (500 ml) beef stock / broth , low sodium
- 1/2 cup (125 ml) red wine (or water)
- 1 beef bouillon cube , crumbled (stock cube, or 1 tsp stock powder)
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme (or 3 sprigs fresh thyme)
- 2 dried bay leaves (can sub basil, it's tasty if you do)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1.2 kg / 2.5 lb potatoes , peeled and cut into 2.5cm / 1" cubes
- 2/3 cup (165 ml) milk , warmed (if you don't want to use milk just double the butter, tip from my family)
- 2 tbsp (30g) butter
- 2 tbsp (30g) butter
- 2 tbsp (20g) parmesan, grated
You have to do stuff simultaneously, otherwise prep time can be as much as 3 hours.
Mashing your own potatoes is easier than instant, esp if you add butter in as you're mashing and boil the potatoes right.
Make sure to spread things evenly, this is tasty even if it isn't perfect but you want a nice even coating.
Swap the beef for lamb and you have a shepherds pie.
If you're buying all the ingredients, it can cost more than you expect, in my case it cost $75 but lasted a several days worth of meals balancing it out.
instructions:
- Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots and celery. Cook for 3 minutes or until softened and sweet.
- Turn heat up to high. Add beef and cook, breaking it up as you go, until browned.
- Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce, thyme, bay leaves (or basil), salt and pepper.
- Bring to simmer, then turn down heat so it is simmering rapidly. Cook for 30 minutes, stirring occasionally, until it reduces down to a gravy consistency. Taste then add more salt if desired.
- Transfer to 6 cup pie dish (1.5 litre / quart) (use bigger dish if you wanted a larger batch). Cover, cool if you have time (even overnight). Cool filling = easier to top with mash
- Preheat oven to 180°C/350°F.
- Cook potatoes in boiling water until soft. Drain then return to pot on turned off stove. Shake briefly and allow to steam dry for 30 seconds or so (Note 3).
- Add butter and mash until melted, then add milk and salt. Mash until smooth. (I didn't actually add salt on mine and it was fine, milk is optional too., just double the butter if you want to not use milk)
- Spread onto pie, use a fork to rough up the surface (rougher surface = more golden bits). Sprinkle with parmesan, drizzle with butter (or skip this and just drizzle with olive oil)
- Bake until golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.
- Stand for 5 minutes before serving, garnished with fresh thyme leaves if desired.
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