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Ingredients
Shepherd's Pie
- Ingredients
- 800 grams starchy potatoes (such as russet or Idaho)
- salt
- 100 grams Peas (frozen)
- 3 carrots
- 2 onions
- 800 grams Ground beef
- 2 Tbsps sunflower oil
- 2 Tbsps Tomato paste
- 400 milliliters Beef broth
- salt
- freshly ground black peppers
- 250 milliliters whole milk (warmed)
- 40 grams butter
- freshly grated Nutmeg
- butter (for the baking dish)
Preheat the oven to 200°C (approximately 400°F). Butter a casserole lightly.
Scrub potatoes thoroughly, peel, and cut into quarters. Place in a pot of cold salted water. Bring to a boil and cook until knife-tender, about 25 to 20 minutes. Drain and return to the pot to dry over low heat. While the potatoes are still very hot, mash them with the milk and butter. Season to taste with salt, pepper, and nutmeg. Keep warm.
Thaw the peas. Peel the carrots and onions and dice into very small cubes.
Brown ground beef in hot oil until cooked and crumbly, add the vegetables, and cook until the vegetables are hot. Stir in tomato paste and broth and bring to a simmer. Season with salt and pepper.
Spoon the ground beef mixture into the casserole. Use a pastry bag with a star tip to pipe the potatoes over the beef (or spoon them in dollops over the beef). Transfer to the oven and bake, uncovered, until the potatoes are golden brown, about 40 minutes. Spoon the shepherd's pie onto plates and serve immediately.
(Percentage of daily recommendation)
| Calorie | 807 cal. | (38 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |