Our Classic Shepherd's Pie|Print

Servings: 8

Olive oil

1 tbsp.

Black pepper

1 tsp.

Ground beef or lamb

1 lb.

Onion

1, large, finely diced

Large carrots

3-4, finely diced

Frozen peas

1 cup

Fresh thyme

3-4 sprigs, finely chopped

Flour

2 tbsp.

Butter

1 tbsp.

Red wine

1 glass

Tomato paste

2 tbsp.

Worcestershire sauce

2 tbsp.

Chicken stock

1 cup

Mashed potatoes

1 large quantity, about 6 cups

Egg

1, beaten

Parmesan cheese

grated, optional

Our Classic Shepherd's Pie

Prep:

20 m

Cook:

20 m

Ready in:

40 m

Heat the oven to 400° F/200° C/Gas Mark 6.
Add carrots to a skillet and sauté in olive oil until they start to get tender.
Add onions, sauté for 1-2 minutes, and add meat. Season with thyme and black pepper.
Keep cooking until the meat is brown and drain fat. Add frozen peas and butter.
Add flour, stir well, then add tomato paste, wine, and Worcestershire sauce.
Cook for about 1 minute, add chicken stock, and let the dish reduce a bit until the gravy is thick. Season to taste and remove from heat.
Prepare a 9x13 oven proof dish, grease it with butter, and add the sauce.
Spoon the mash potatoes over top, brush with the egg, and sprinkle with Parmesan cheese.
Bake for 20 minutes or until the potatoes are brown on the top.
Serve as it is or with bread to enjoy the sauce.