- Ground beef 1 lb
- Green onion 1
- Large onion 1
- Garlic 3 cloves
- Tomatoes paste 1 cup
- Carrot 1 large
- Meat broth 1/2 cup
- Red pepper 1 large
- Italian spices 1 tbsp
- Black pepper 1 tsp
- Onion powder 1 tsp
- Garlic powder 1 tsp
- Olive oil 2 tbsp
- Potatoes 5 large
- Cornstarch 3 tbsp • 338 kcal
- Butter 2 tbsp • 717 kcal
- Egg 2 large • 130 kcal
- Salt • 1 kcal
Today we prepared a recipe for Shepherd's Pie. A delicious and comforting dish for the coming cold days. I have always liked this dish since it was small and it was prepared at home. What I loved was how well the mashed potatoes combined with the minced meat and baked au gratin. A dish that is easy to love and easier to prepare for many people.
The Shepherd's Pie has been prepared since they brought potatoes to England from the "new" world and quickly became a very popular dish among the common people for its simplicity, price and flavor. Since 1791, there is already talk of cottage foot and shepherd's foot in England to talk about this recipe that used to be prepared in cottages or cottages by normal people. Years later, it was changed the name of the meat pie according to the ingredients that used to prepare it like:
Shepherd's pie: with lamb and mashed potatoes
Cottage Pie: with Beef and Mashed Potato
Fisherman's Pie: with fish and mashed potatoes
Cumberland's Pie: with meat and gratin with breadcrumbs
Shephardess Pie: Shepherd's pie with vegetables and mashed potatoes. For vegetarians.
Cut the onion, red pepper, carrot and leek into brunoised, and crushed the garlic.
Heat the olive oil in a large saucepan and add the onions and garlic, frying until softened. Add the meat and spread gently with a spoon.
Pour the tomato paste and the meat broth and boil until it has reduced in volume by about a third.
Add the carrots, pepper, Italian spices, onion powder, garlic powder, salt, and black pepper
Cook for 15 minutes more or until the sauce is reduced.
Put the potatoes in a saucepan and cover with water, add salt, boil until fork tender. Drain and return the potatoes to the pot. Add the cornstarch, butter, eggs and salt. Using a potato masher, mash the potatoes and mix well.
Now that all of your ingredients are, grab a deep baking tray and spray lightly with non-stick cooking spray and start to arrange your shepherd’s pie.
Cover the entire container with a thick layer of potato puree. Reserve half the mixture to cover the cake.
Add the meat and distribute evenly, try to flatten it gently with a spoon.
Finally, cover the cake with the remaining potato puree, you can decorate a bit with a fork.
Bake for 20 minutes at 300 F.