Recipe of the week - Shepherd's Pie 👨🍳
Ingredients:
For the Filling:
- 1 lb ground lamb or beef
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup frozen peas
- 1 cup canned or frozen corn kernels
- 1 cup beef or vegetable broth
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Mashed Potatoes:
- 4 large potatoes, peeled and cubed
- 1/4 cup butter
- 1/4 cup milk
- Salt and pepper to taste
Instructions:
1. Prepare the Filling:
- In a large skillet, heat the olive oil over medium heat. Add the diced onions, carrots, and garlic. Sauté until they begin to soften, about 5 minutes.
- Add the ground lamb or beef and cook until browned, breaking it apart with a spatula as it cooks.
- Stir in the tomato paste and cook for another 2 minutes.
- Pour in the beef or vegetable broth and Worcestershire sauce. Add the frozen peas and corn kernels. Simmer for about 10-15 minutes until the mixture thickens. Season with salt and pepper to taste. Remove from heat.
2. Make the Mashed Potatoes:
- While the filling is simmering, place the peeled and cubed potatoes in a large pot of cold, salted water. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender.
- Drain the potatoes and return them to the pot. Add the butter and milk, then mash until smooth and creamy. Season with salt and pepper.
3. Assemble the Shepherd's Pie:
- Preheat your oven to 400°F (200°C).
- Transfer the cooked meat and vegetable mixture to a baking dish.
- Spread the mashed potatoes evenly over the filling using a fork to create a decorative pattern on top.
4. Bake:
- Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the top is golden brown and the filling is bubbling.
5. Serve:
- Let it cool for a few minutes before serving. Shepherd's Pie with corn is delicious on its own, or you can pair it with a side of green vegetables or a simple salad.
Enjoy! 😋
