Shepherd pie
- B-well
- Jan 4, 2017
- 1 min read
Shepherd pie is a savory comfort-food classic and this our version of this delicious dish. Enjoy!
Ingredients:
3 tbsp B-well canola oil 2 celery stalks, finely diced (optional) 2 carrots, finely diced 2 tbsp butter 1 onion, finely diced 5 tsp minced garlic ½ tsp ground cumin 1 tsp smoked paprika or normal paprika 5 tablespoons Worcestershire sauce 600 grams lamb or beef mince 2½ tbsp tomato paste 1 tsp coarsely chopped thyme 375 ml(1½ cups) beef stock 50 ml dry red wine 4 large potatoes 1 handful of parsley, coarsely chopped
Method:
1. Preheat oven to 180°C.
2. Heat 3 tbsp B-well canola oil in a large frying pan over medium-high heat. Add celery, carrots, onion, garlic, paprika and cumin and stir occasionally until vegetables begin to brown.
3. Add beef and increase the heat to high and stir occasionally until browned. Add tomato paste, Worcestershire sauce and thyme and cook until paste darkens (about 1 minute), then add stock and wine, reduce heat to medium-high and simmer, stirring occasionally, for about 10 minutes until slightly thickened.
4. Meanwhile, cook potatoes in a saucepan of boiling water until tender (about 20 minutes) you can cut the potatoes into chunks to reduce the cooking time. Drain the water, then mash potatoes until smooth, add the butter to the mash and give it a good stir. Season with salt and pepper.
5. Spread meat mixture in a shallow ovenproof dish or baking tray. Top with the potato mixture and smooth top. Bake until top is light golden and bubbling (about 30-35 minutes). Sprinkle with parsley and serve hot with a homemade relish or salad.
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