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Shepherd’s Pie
1 hr
20 mins
Steps
- Prepare the mash. Cook the potatoes in a pot of boiling water until fork tender. Drain then mash. Add in the butter, milk and parmesan. Mix well until combined.
- In a pan over medium heat with a bit of olive oil, brown your ground beef mince.
- Add the chopped up onion, carrot, celery, garlic and mushroom into the pan and saute for around 10 minutes.
- Add in the flour and stir so that everything is coated in the flour evenly. Cook the flour for 2 minutes.
- Add in the tomato paste, worcestershire sauce and red wine. Scrap what's stuck on the bottom of the pan and let the wine reduce.
- Add in the stock and rosemary and simmer until the sauce is nice and thick (mine took around 20 minutes), stir occasionally . Then remove the rosemary sprig and season to taste. Meanwhile preheat the oven to 200C/400F.
- Transfer the mince over to a baking dish then top with the potato mash. Create a pattern on top of the mash if you want then bake for 20-30 minutes or until the top of the mash is golden and crispy.
Originally published at butterhand.com. Reproduced for personal collection.
