The #Best #Classic #Shepherd’s #Pie

Shepherd’s Pie

So, here is the way you spell it:  Shepherd’s Pie.  But, from doing a quickly google search, it got here to my attention that TONS of of us assume it’s Shepards Pie.
Irish Shepherd’s Pie

Traditional Irish Shepherd’s Pie would truly name for flooring lamb.  The difference among Shepherd’s Pie and Cottage Pie is the meat.  Cottage Pie makes use of flooring beef, whereas Shepherd’s Pie makes use of flooring lamb.

I referred to as this recipe Shepherd’s Pie.  But, I wrote the recipe so you may use flooring red meat or flooring lamb.

I usually use flooring red meat simply due to the fact it's broadly available.  But, for a unique occasion, like St. Patricks day, I would use flooring lamb.
How To Make Shepherd’s Pie


Meat Filling:

    2 tablespoons olive oil
    1 cup chopped yellow onion
    1 lb. 90% lean flooring red meat -or flooring lamb
    2 teaspoons dried parsley leaves
    1 teaspoon dried rosemary leaves
    1 teaspoon dried thyme leaves
    1/2 teaspoon salt
    1/2 teaspoon flooring black pepper
    1 tablespoon Worcestershire sauce
    2 garlic cloves -minced
    2 tablespoons all aim flour
    2 tablespoons tomato paste
    1 cup red meat broth
    1 cup frozen combined peas & carrots*
    1/2 cup frozen corn kernels

Potato Topping:

    1 1/2 - 2 lb. russet potatoes -about 2 big potatoes peeled and cut into 1 inch cubes
    8 tablespoons unsalted butter -1 stick
    1/3 cup half & half
    1/2 teaspoon garlic powder
    1/2 teaspoon salt
    1/4 teaspoon flooring black pepper
    1/4 cup parmesan cheese

Make the Meat Filling.

    Add the oil to a big skillet and location it over medium-high warmth for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
    Add the flooring red meat (or flooring lamb) to the skillet and destroy it aside with a wood spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, till the red meat is browned, stirring occasionally.
    Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
    Add the flour and tomato paste. Stir till nicely incorporated and no clumps of tomato paste remain.
    Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then cut back to simmer. Simmer for 5 minutes, stirring occasionally.
    Set the red meat combination aside. Preheat oven to 400 ranges F.

Make the potato topping.

    Place the potatoes in a big pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook till potatoes are fork tender, 10-15 minutes.
    Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes relaxation within the hot pot for 1 minute to evaporate any ultimate liquid.
    Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir till all of the foods are combined together.
    Add the parmesan cheese to the potatoes. Stir till nicely combined.

Assemble the casserole.

    Pour the red meat combination right into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on ideal of the meat. Carefully unfold into an even layer.
    If the baking dish seems very full, location it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake exposed for 25-30 minutes. Cool for 15 minutes earlier than serving.

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