Shepherd’s pie (Beef Version)

 

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Alright, Shepherd’s pie one of my favourite thing to eat, there is no tips in making this because it is so easy, as long as you got the ingredient and amount right then you’ll be fine. I have been searching around the internet for a yummy shepherd’s pie and here we found one, as usual we never follow the recipe and substitute the classic lamb mince to beef mince. This recipe is not hard but requires million of steps and someone with a good multi-tasking skill. BTW, JC was the chef this time.

Ingredients:

1 tsp olive oil     
500g mince beef  
2 celery sticks, trimmed, finely chopped 
1 onion, finely diced    
1 carrot, peeled, finely chopped 
1/2 cup frozen peas, washed and drained  
2 tbsp plain flour     
1 tbsp tomato paste 
1 dried bay leaf 
1 tbsp Worcestershire sauce 
500 ml pack Campbell’s real Stock – Beef  
4 tsp tomato paste
Salt & freshly ground black pepper
4 (about 200g each) desiree potatoes, peeled, chopped
40g butter
125ml (1/2 cup) milk
Melted Butter, to brush

 

Directions:

1) Heat oil in a large saucepan over medium-high heat. Add onion, peas, carrot and celery and cook, stirring, for 5 minutes or until soft. Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.

2) Add flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.

3) Meanwhile: Cook potato in saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.

4) Preheat oven to 200 C. Spoon beef mixture into a 2L capacity ovenproof baking tray/dish. Top with mashed potato and use a fork to spread over beef mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately.

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Group photo of all the ingredients…

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Cook the lamb, peas, carrot, celery and onion until soften.

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Add the rest of the ingredients and simmer for about 30 mins.

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Multi-tasking time : cook the potatoes, when your potatoes are cooked through, drain them.

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Mix the butter and milk in with a spoon until it’s well blended. Season with salt and pepper to taste.

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Assemble the pie by pouring the beef mixture on the bottom.

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Then the mash potato…

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Bake for 20 mins.

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Enjoy !

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6 Comments (+add yours?)

  1. Julie
    Sep 06, 2010 @ 12:12:37

    Hot any left for me? I loved the fact you used beef instead more like cottage pie! I dislike lamb!

    Reply

  2. Anita
    Sep 08, 2010 @ 12:00:51

    Shepards Pie is one of my favourites. I love the way my Mum makes it. You put in a lot of veges which is great, not only is it tasty, but also healthy and economic.

    Reply

  3. chopinandmysaucepan
    May 10, 2011 @ 00:42:37

    I have really forgotten about this dish coz I used to dislike it when I was a kid because it tasted like spag bol to me which I also didn’t like.

    But I have since grown to be a spag bol fan and might give this recipe a go. I remember having a cheese topping on this pie too, or perhaps that could be another version?

    Reply

  4. jim
    Jun 12, 2011 @ 12:10:54

    Nice Shepherd’s Pie Recipe 🙂

    I was going to try the bellow recipe but I think I will try yours instead.

    http://www.wascene.com/food-drink/organic-beef-shepherds-pie-recipe/

    Regards,
    Jimmy

    Reply

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