Shepherd’s Pie Recipe | How to Make Perfect Shepherd’s Pie

Shepherd's pie Peel 1.5 kg of potatoes, cut into 4 sections, add 1 teaspoon of salt and bring to a boil Cut 200 g of carrots in cubes (7 oz) Chop a large onion Cut a small amount of rosemary Cook until soft 1 tablespoon of butter 1/4 A cup of cheddar cheese (25 g) ½ cup of milk (120 ml) an egg yolk mash it ½ teaspoon of salt ½ teaspoon of black pepper mash it 3 tablespoons of olive oil Add chopped onions, fry for 2-3 minutes 3 crushed garlic cloves Add cubes Fry the carrots until the carrots are soft 1 kg of minced lamb cook for 5-6 minutes ½ teaspoon of salt ½ teaspoon of black pepper 1 teaspoon of thyme 1 teaspoon of rosemary 1 tablespoon of tomato paste 4 tablespoons of flour ( 30g) Stir in 2 cups of beef stock Let it boil over low heat 200gm frozen peas (7oz) Cook, stirring occasionally, until the sauce thickens Transfer to a baking dish Bake for 20-25 minutes at 400F (200C) )

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Shepherd's Pie Recipe | How to Make Perfect Shepherd's Pie

Shepherd's pie - perfect comfort food for cold winter days. Follw this recipe to learn how to make perfect shepherd's pie.


Printable Version: https://www.thecookingfoodie.com/recipe/Shepherds-Pie-Recipe


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Ingredients:
For the meat mixture:
2 pounds (1kg) ground lamb
1 large onion, chopped
3 garlic cloves, crushed
3 tbsp olive oil
4 tbsp (30) flour
1/2 tsp salt
1/2 black pepper
1 tsp rosemary
1 tsp thyme
1 tbsp tomato paste
2 cups beef broth
7oz (200g) carrots
7oz (200g) peas (fresh or frozen)
For the puree:
3.5 pounds (1.5kg) potatoes
1 tbsp butter
1/2 cup (120ml) milk
1/4 cup (25g) cheddar cheese
1/2 tsp salt
1/2 black pepper
egg yolk

Directions:
1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender.
2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes.
3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir.
4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.
5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth.
6. Preheat oven to 400F (200C).
7. Layer the meat mixture in a 13"X8.5" (33X22cm) ovenproof dish. Spread the puree over the meat mixture.
8. Bake 20-25 minutes. or until mashed potato is golden brown.

Equipment:
Baking dish: http://amzn.to/2EASo46
Nonstick pan: http://amzn.to/2sHzDqe


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