Classic Shepherd’s Pie with Crispy Potato Top
SERVES
4
PREP TIME
15 mins
COOK TIME
50 mins
INGREDIENTS
Filling
- 1 tbsp oil
- 2 finely chopped onions
- 3 finely chopped carrots
- 2 finely chopped celery sticks
- 1 clove minced garlic
- 2 tsp rosemary
- 2 tsp dried oregano
- 450g crumbled beef patty
- 2 tbsp flour
- 2 tbsp tomato paste
- 2 C of bone broth
- 1 tbsp Worcestershire sauce
- salt
- black pepper
- carrots diced
- 1 portion mashed potatoes
- ½ C beer
Mashed potato
- 3 potatoes
- 4 tbsp butter
- 4 tbsp heavy cream
- 1 tsp white pepper
- salt to taste
Calories
827
Carbs
69g
Sugar
18g
Protein
28g
Fat
170g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
Filling:
- Place a pan on medium heat and add the vegetable oil.
- Then add the onion, carrot and celery, sauté for 5 minutes to soften.
- Stir in the garlic, rosemary and thyme, cook for 1 minute until fragrant.
- Next add the crumbled patties and brown.
- Into the pan add the plain flour and tomato paste, stir to combine and cook out for 1 minute.
- Then add the beef stock and Worcestershire sauce, bring to a simmer and cook for 5 minutes to thicken the sauce.
- Remove the sauté pan from the heat and stir in the frozen peas, season with salt and black pepper.
- Transfer the shepherd’s pie filling into a baking dish and smooth down, set aside to cool.
Mashed potato
- Peel the potatoes and cut into cubes.
- Then put it in a saucepan, add water and salt and boil thoroughly.
- Add the butter, cream, salt, white pepper into the boiled potatoes and mash thoroughly with a potato masher.
- When it reaches a smooth consistency, take it to the serving plate and decorate with mint.
Assembly
- Spoon or pipe a thick layer of mashed potato over the cooled shepherd’s pie filling and smooth down.
- Use a fork to mark ridges in the top of the mashed potato creating a crisp and golden crust.
- Place the shepherd’s pie in the preheated oven and bake for 30 minutes.
- Once golden brown and bubbling remove the pie from the oven and allow it to rest for 10 minutes.
