Shepherd's Casserole

Votes: 5

Time: 2 hours.
Complexity: easily
Servings: 6 - 8

The beauty of shepherd's pie is that it combines a main meat dish, vegetables, and a side dish into one sumptuous casserole. It's perfect for both a holiday table and a Sunday dinner. The bottom layer of the casserole is ground beef, sautéed with mushrooms, carrots, onions, and celery in a little tomato paste. The topping, a delicate mashed potato and turnip puree, is equal parts, making the pie much healthier. Both components of shepherd's pie are prepared separately, then assembled in a baking dish and baked in the oven until the topping is lightly browned.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Topping

2 medium potatoes (about 0.7 kg), peeled and cut into 4 pieces
2 medium turnips (about 0.6 kg), peeled and cut into 4 pieces
4 tablespoons unsalted butter
0.5 cups whole milk
1/4 tbsp. grated parmesan
2 tablespoons chopped fresh chives

Filling

4 thick slices smoked bacon, diced
1 kg of ground beef neck
1 small onion, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
110 g mushrooms, finely chopped (about 2 cups)
2 tsp chopped fresh thyme
3 tablespoons tomato paste
2 tbsp. premium flour
1 and 3/4 cups lightly salted chicken broth
1 tbsp Worcestershire sauce
2 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground beef, smoked bacon, carrot, celery, champignon mushrooms, potato, turnip, Parmesan cheese, milk, thyme

Cooking the dish according to the recipe:

Prepare the toppingPlace the potatoes and turnips in a large saucepan and cover with cold water; season with salt. Bring to a boil and simmer until tender, about 25 minutes; drain the vegetables in a colander and set the saucepan aside.
Meanwhile, prepare the filling.In a large skillet over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Drain most of the fat, reserving 1 tablespoon. Add the ground beef to the skillet and cook, stirring occasionally, until darkened, about 4 minutes. Add the onion, carrot, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the mushrooms, thyme, and tomato paste and cook, stirring occasionally, until thoroughly combined, about 3 minutes.

Add the flour to the vegetables and stir for about 2 minutes. Add the broth, Worcestershire sauce, 3/4 teaspoon of salt, and a pinch of freshly ground black pepper. Cook until slightly thickened, about 3 more minutes. Stir in the parsley.
Preheat oven to 190°C.
Finish the toppingIn the reserved saucepan, combine the butter and milk and heat over medium heat until melted. Return the potatoes and turnips to the saucepan and mash with a potato masher or wooden spoon until smooth. Add the Parmesan and green onions, and season with salt and pepper to taste.
Transfer the filling to a 2.5-quart baking dish and spread the topping evenly over it. Bake until golden brown, about 35 minutes. Let rest for 15 minutes before serving.

Categories:

recipe / Comfort food / Winter dishes / Main courses / Casseroles / Food Network - recipes / European cuisine / Irish cuisine

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