Classic Shepherd's Pie
Created by ImPat on July 29, 2016
- Servings: 7
- Prep Time: 15m
- Cook Time: 130m
- Recipe #24515
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 leek, finely chopped
- 3 celery stalks, diced
- 2 carrots, diced
- 3 garlic cloves, finely chopped
- 2 teaspoons rosemary leaves
- 1 tablespoon all-purpose flour
- 1 kilogram ground beef (beef mince, good quality)
- Sea salt, pinch
- Black pepper, few grinds
- 2 cans (400 grams) diced tomatoes
- 2 tablespoon tomato sauce
- 2 tablespoon Worcestershire sauce
- 1 cup beef stock
- 1 cup red wine
- FOR MASH
- 1 kilogram potatoes (royal blue potatoes, 10 peeled and cut into chunks)
- 50 grams butter
- 50 ml milk
- Sea salt, pinch
- Black pepper, few grinds
- FOR TOPPING
- 2 tablespoons cheddar cheese, grated
- Cayenne, sprinkle
How to Make
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Step 1: Heat the olive oil in a big pot and add the vegetables, garlic and rosemary and saute for a few minutes to soften and then add remaining ingredients and bring to the boil and then simmer for 1 1/2 hours, you don't want to much liquid remaining.
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Step 2: MASH - While cooking the mince, prepare the potatoes.
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Step 3: Cook in salted water until tender and then drain and return the potatoes to the pot to dry out a little.
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Step 4: Add butter and milk and season to taste and mash by hand or puree to desired consistency.
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Step 5: Spoon mince mixture into an ovenproof dish and then spread over the mash and sprinkle over cheddar and cayenne and bake at 180C for about 35 minutes or until golden.
Nutritional Facts
- Serving Size: 1 (505.1 g)
- Calories 671.2
- Total Fat - 40.5 g
- Saturated Fat - 15.4 g
- Cholesterol - 170.2 mg
- Sodium - 755.7 mg
- Total Carbohydrate - 24.3 g
- Dietary Fiber - 4.6 g
- Sugars - 7.1 g
- Protein - 49.2 g
- Calcium - 97.7 mg
- Iron - 6.7 mg
- Vitamin C - 22.4 mg
- Thiamin - 0.3 mg