Shepherd's pie

Votes: 2

Time: 1 hour 45 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 340, total fat 9 G., saturated fats G., proteins 24 G., carbohydrates 42 G., fiber G., cholesterol mg, sodium mg, sugar G.

This traditional British meat dish with a mashed potato crust will reward you with its flavor, but it does require a little patience to prepare. It's believed that only lamb or mutton is used for shepherd's pie. If the recipe calls for other meats (usually beef), the dish is often called a "country pie." You can sprinkle the casserole with grated cheese. If desired, add red wine or dark beer to the mince during cooking to enhance the flavor.

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:

450 g lean ground beef (less than 10% fat)
2 tsp olive oil
2 medium onions, chopped (about 3 cups)
3 medium carrots, diced (about 1.5 cups)
250 g of sliced champignons
2 tsp chopped fresh thyme leaves or 1 tsp dried
2 tbsp. flour
1 cup lightly salted beef broth
1 teaspoon of salt
1 cup frozen peas
700 g of potatoes
1 small head of cauliflower (about 900 g), cut into individual florets
2/3 cup skim milk
2 tbsp (30 g) butter

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground beef, champignon mushrooms, peas, cauliflower, potato, milk, thyme

Cooking the dish according to the recipe:

In a large nonstick skillet, brown the ground beef over medium heat, stirring occasionally, for about 5 minutes. Transfer to a plate. Drain any remaining fat from the skillet.
Heat olive oil in a skillet over medium heat. Add the onion and carrot and cook, covered, until the vegetables begin to soften, about 8 minutes. Increase the heat to medium-high. Add the mushrooms and thyme and cook, uncovered, stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 more minutes.

Return the ground beef to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Bring to a simmer, scraping up any browned bits. Stir in the peas. Pour the mixture into a shallow baking dish (approximately 28 cm by 23 cm).
Preheat the oven to 180°C. Wash the potatoes with a brush and cut into 5cm pieces. Place them in a steamer basket and steam for 10 minutes. Add the cauliflower. Cook for about 15 more minutes, until the vegetables are tender in the steamer (to check for doneness, pierce with the tip of a knife). Mash them with a potato masher until smooth. Heat the milk, butter, remaining 1/2 teaspoon of salt, and a pinch of pepper and stir into the potato mixture.
Spread the potato mixture over the meat sauce and bake until heated through, about 25 minutes.

Categories:

recipe / Dinner / Calorie content of prepared meals / Main courses / Meat / Casseroles / Irish cuisine / Ellie Krieger

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