The Shepherd's Pie is a cooking classic Anglo-Saxon. This sort of shepherd's pie of British origin - invariably add peas and carrots - are traditionally prepared in the United Kingdom and Australia with the lamb. In North America, it is preferred to beef. A simple dish, kind and comforting ...
Ingredients for 4-5 people
- 450 g extra lean beef, minced by the butcher
- 1 large onion, finely chopped 2 cloves
- garlic, finely chopped oil
- salt & pepper
- few drops of Worcestershire sauce
- 150 g carrots, finely diced
- 150 g peas fresh or thawed
- 30 g of dried brown veal stock
- 240 ml boiling water 1 large egg
- 900 g of mashed potatoes house (milk and butter)
- paprika
- parsley and chives, chopped
Preparation
Preheat oven to 200 º C.
Lightly oil the bottom of a large pan and heat through. Add garlic, onion and ground meat. Cook over medium-high heat, stirring often, until meat is brown and does not form small packages.
Add the diced carrots and peas. Add salt and pepper and mix. Cook for a few minutes, stirring occasionally.
Meanwhile, dissolve the veal in hot water. Beat the egg in a bowl and add 2 tablespoons of the broth obtained above, and a few drops of Worcestershire sauce, while whisking. Book.
Pour remaining broth into the skillet. Stir and reduce heat. Cover and simmer until vegetables are cooked and that there remains almost no liquid. Stir the egg mixture over low heat, stirring until the mixture thickens slightly. Sprinkle with a little parsley and chopped chives. Mix and remove the pan from heat.
Transfer the mixture into a baking dish, pressing down well. Cover with mashed potato and smooth the surface with a spatula. Sprinkle with a little paprika.
Bake at 200 º C for about 25-30 minutes, or until the surface of this dish is golden. Remove from oven and let stand for 5-7 minutes before serving. Accompany with a green salad of the season.
Source: Recipe adapted from the book Favorite Brand Name Classic Recipe Collection * - Ed Barnes & Noble (USA)
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