Shepherd’s Pie - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Shepherd’s Pie - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Shepherd’s Pie

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VIDEO

Shepherd’s Pie

With an Italian accent!

Probably the most delicious Shepherd’s pie you will taste! This one has an Italian accent!

Shepherd’s pie is one of those foods that both kids and adults alike, enjoy eating. After all, its meat in sauce with mashed potatoes, and who doesn’t like that, right? It’s truly a comforting food at any time.

The way I like to eat it, is to mix it up a little bit at a time using your fork. You need each mouthful to have mixed meat and potato, and wow, heaven!!

This recipe is far from the traditional 1800 Irish version, that is why this it comes with an Italian accent. Traditionally you would find Guinness beer, and the potato pie idea was to use up any leftovers.

In this version I used a full-bodied red wine. I also love the Parmesan crust on the mashed potatoes. Adding dried porcini or Italian forest mushrooms brings the meat flavour to a higher umami level.

People confuse shepherd pie with cottage pie. While there’s subtle differences, shepherd’s pie is made using lamb instead of beef.

This is one of those dishes that you can make ahead of time and freeze batches for those readymade meals. How convenient! Simply avoid baking it the first time, until ready to reheat. This way it tastes just as fresh. You can either microwave it or reheat in the oven.

Once made, you can store it at least a couple of days in a nice cold fridge, in fact it develops even more flavour the following day.

So, get your lamb ready and start making it today. Why not double the recipe and freeze portions ready to eat. Either way you will love this comfort food, enjoy my Shepherd’s Pie and happy cooking!

Ingredients

1kg minced (ground) lamb
1 carrot
1 brown onion
3 garlic cloves
1 cup mushrooms
½ cup dried porcini or forest mushrooms
1 tbsp Worcestershire sauce
2 tbsp tomato paste
½ tsp dried rosemary
½ tsp dried thyme
1 cup red wine
2 cups chicken or beef stock
1 tbsp butter
1 tbsp all purpose (plain flour)
Salt and Black pepper
Olive oil for cooking
1 cup frozen peas
Ingredients for potato topping
1 lb. 500g potatoes (Starchy)
2tbs – 60g butter
¼ cup milk
2 egg yolks
some Chives
1 cup grated Parmesan
A pinch of freshly grated nutmeg
Salt and pepper

Steps

Step 1
Place the dried mushrooms in the red wine to rehydrate.
Step 2
Peel potatoes and place them whole a large pot of cold water, season with salt. Turn on the heat to high and bring to a boil until the potatoes are tender (check using a small knife). Drain the pot leaving potatoes inside, cover and set aside.
Step 3
For your vegetables, grate the carrots, and mushrooms. Mince the garlic and chop the onion. Set aside.
Step 4
Place a cast-iron pan on high heat, once hot, add some olive oil and the minced (ground) lamb meat. Cook until fully browned, making sure to break it up with a wooden spoon as it browns. Season with salt towards the end.
Step 5
In the same pan with the meat, drizzle a little olive oil, add in the grated onion, carrot, mushrooms. Sweat vegetables 3 or 4 minutes, do not brown. Add in the herbs, minced garlic, and tomato paste. Stir until nicely mixed and you start to smell the fragrance. Add chopped up rehydrated mushrooms
Step 6
Deglaze the pan with the red wine, leave to evaporate a couple minutes them pour in the chicken stock. Add the Worcestershire sauce and bay leaf. Season with salt and pepper. Reduce until the liquid is almost evaporated.
Step 7
Push everything to the side, add the butter, once melted sprinkle the flour, mix to make a roux, and cook it off approx. one minute.
Step 8
Cook on low heat for 5 minutes. Add the peas and cook another 10 minutes or until mixture is almost dry. Turn off heat.
Step 9
For the mashed potatoes, use a potato masher directly in the pot. Add the milk beaten with egg yolks, butter, nutmeg, chopped chives, salt and cracked pepper, mix well with a wooden spoon.
Step 10
Gently scoop the mashed potatoes over the meat base, smoothing out as you go. Make sure it goes all the way to the edges. Top with the grated Parmesan cheese.
Step 11
Bake in oven for 25 to 30 minutes at 350°F – 180°C or until the cheese starts to brown.
Step 12
Remove from oven and let rest at least 15 minutes before serving.
Step 13
Plate up and serve with a rich red wine that you enjoy!

Recipe tags: cottage pie

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