Shepherd’s Pie
by Editorial Staff
Shepherd’s pie – a recipe for a national British dish. Shepherd’s pie is prepared without dough, only ground meat and mashed potatoes are the main components of this dish.
Servings: 4
Ingredients
- Potatoes (peeled) – 1 kg
- Milk – 60 g (4 tablespoon. L.)
- Butter – 30 g (2 tablespoon. L.)
- Olive oil – 15 g (1 tablespoon. L.)
- Large onions (finely chopped) – 1 pc.
- Carrots (finely chopped) – 1 pc.
- Minced lamb (fried) – 450 g
- Meat broth (lamb or beef) – 150 g (2/3 cup)
- Fresh parsley leaves (finely chopped) – 30 g (2 tablespoons)
- Salt to taste
- Ground black pepper – to taste
Directions
- Turn on the oven to preheat to 190 degrees. Cut the potatoes into pieces and boil in salted water until soft, for about 20 minutes. Drain the potatoes and mash them in mashed potatoes, add milk, butter, salt, and black pepper to taste, mix everything well.
- In a large skillet, heat the olive oil, pour the onions and carrots into the pan, cook over medium heat, stirring for about 5-10 minutes, until the vegetables are soft. Put the minced meat in a frying pan, pour over the broth and sprinkle with parsley.
- Put the contents of the frying pan in a heatproof dish and top with the mashed potatoes. Place the pan in the preheated oven and cook the shepherd’s pie for about 30 minutes, until the puree is brown.
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