{Traditional Irish Shepherd's Pie}

  GrumpyIrishLady  95.40%;  (160)




     
TOTAL TIME
40mins
PREP 20 mins
COOK 20 mins
Posting this per a request. I've said it once and I'll say it again there is nothing Irish about Corned Beef and Cabbage, but Shepherd's Pie has always been and still is a staple of traditional Irish cooking. This is a really easy, but tasty recipe that the whole family will enjoy. It's nutritionally sound with all the major food groups represented. The British use lamb in their Shepherd's Pie, but we've always used beef. Do whatever you prefer or even try turkey if you're watching fat content. This sauce is lovely and rich and should go well with any meat. You can use fresh or leftover mashed potato. I usually use 3 tbsp of ketchup instead of the 2tbsp of tomato paste as I like the hint of sweetness, but traditionally the paste would be more sound! You can also make individual pies which are always a hit with the kids. This freezes beautifully too, so make two and save one! Just let it defrost and glaze with the egg and pop into the oven as directed. Enjoy! :)Skip to Next Recipe INGREDIENTS
Nutrition
SERVINGS
4-6
YIELDS
1 pie
UNITS
Metric
14.79 ml olive oil
4.92 ml black pepper
453.59 g ground beef or 453.59 g lamb
1 large onion, finely diced
3-4 large carrots, finely diced
236.59 ml frozen peas
3-4 sprig fresh thyme, finely chopped
29.58 ml flour
14.79 ml butter
1 glass red wine
29.58 ml tomato paste
29.58 ml Worcestershire sauce
236.59 ml chicken stock
1 large quantity mashed potatoes (estimating 1L or 6 cups, fresh or leftover)
1egg, beaten
grated parmesan cheese (optional)
DIRECTIONS

Pre-heat oven to 200C/400°F.
Saute carrots in the olive oil until starting to get tender.
Add in the onions and saute for a minute or two then add the meat.
Season with black pepper and thyme.
Cook until browned then drain fat.
Add the butter and peas.
Sprinkle with flour and stir through.
Add tomato paste, wine and Worcestershire sauce.
Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
Bake for about 20 minutes or until the potato is nice and browned on top.
Serve as is or with some crusty bread to mop up that yummy sauce!

Fuente: www.food.com