Shepherd's pie with blue potatoes

Votes: 1

Time: 2 hours 10 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 782, total fat 53 G., saturated fats 26 G., proteins 41 G., carbohydrates 32 G., fiber 5 G., cholesterol 165 mg, sodium 1223 mg, sugar 7 G.

Even a simple homemade dish like shepherd's pie can be made festively vibrant. The key is finding purple potatoes, while other rainbow-colored ingredients are more readily available at any supermarket. But the most important thing about this pie is the incredible flavor. The gooey cheese and layer of luscious spinach elevate it to a whole new level!

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:

1 tbsp. l. olive oil
1 large white onion
2 stalks of celery
1 large carrot
2 cloves of garlic
900 g organic ground beef (16% fat)
1 tbsp tomato paste
180 ml of red wine
1 cup beef broth
3 sprigs thyme, leaves only
2 bay leaves
Ground black pepper
900 g of purple potatoes
4 tablespoons unsalted butter at room temperature
0.5 cups of milk
5 cups of mixed cherry tomatoes
4 cups baby spinach
4 cups grated orange cheddar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: blue potatoes, spinach, ground beef, carrot, red wine, celery, bay leaf, thyme

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Heat oil in a large, heavy-bottomed skillet over medium heat. Finely chop the onion, add it to the skillet, and season with salt. Repeat with the celery and carrots and sauté the vegetables and onion until softened, 8–10 minutes, stirring frequently to prevent the onion from burning.

Once the vegetables have softened slightly and the onion is translucent, grate the garlic into the pan. Stir for a minute until fragrant, then add the ground beef. Use a wooden spoon to break up the ground beef and continue stirring until all the meat is browned, about 10 minutes. At this point, add the tomato paste, then the red wine, stirring to combine.
Pour in the beef broth and bring to a boil. Reduce the heat, add the thyme, bay leaf, and a good pinch of salt and black pepper. Cook for 15–20 minutes, until a thick meat sauce forms. Remove from heat.
Peel and dice the potatoes. Add to a large pot of salted boiling water and cook until tender when pierced with a fork, about 25 minutes. Drain completely. Mash the potatoes with a potato masher, leaving some chunks for texture. Add the butter and milk, and season with salt and pepper to taste.
Now all the ingredients for the rainbow pie are ready. Spread a thick layer of meat sauce into a 22x32 cm glass baking dish.
Halve the cherry tomatoes crosswise and arrange them cut-side down on top of the beef, making sure there are no gaps. Cover the tomatoes completely with spinach, pressing lightly and tucking in the corners. Sprinkle the spinach with cheese (it will be chewy in the oven). Spoon the mashed potatoes on top and smooth them out so that the entire surface is covered and the spinach is hidden. Use the back of a spoon to create a textured surface so the edges will brown in the oven.
Bake until crisp and bubbly, and the tomatoes are juicy, 30–35 minutes. Let the pie rest for 10 minutes and serve.

Categories:

recipe / Calorie content of prepared meals / Dinner party / Main courses / Casseroles / Meat / Vegetables and mushrooms / Potato dishes / Potato gratins and casseroles / Food Network - recipes

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