- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 1 lb ground beef or 1 lb lamb
- 1 large onion , finely diced
- 3 -4 large carrots , finely diced
- 1 cup frozen peas
- 3 -4 sprigs fresh thyme , finely chopped
- 2 tablespoons flour
- 1 tablespoon butter
- 1 glass red wine
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 cup stock
- 1 large quantity mashed potatoes (estimating 1L or 6 cups, fresh or leftover)
- 1 egg , beaten
- grated parmesan cheese (optional)
Directions:
- 1Pre-heat oven to 200C/400°F.
- 2Saute carrots in the olive oil until starting to get tender.
- 3Add in the onions and saute for a minute or two then add the meat.
- 4Season with black pepper and thyme.
- 5Cook until browned then drain fat.
- 6Add the butter and peas.
- 7Sprinkle with flour and stir through.
- 8Add tomato paste, wine and Worcestershire sauce.
- 9Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
- 10Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
- 11Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
- 12Bake for about 20 minutes or until the potato is nice and browned on top.
- 13Serve as is or with some crusty bread to mop up that yummy sauce!
Read more: http://www.food.com/recipe/traditional-irish-shepherds-pie-302120#ixzz1kiOK65s8
Friday, January 27, 2012
Traditional Irish Shepherd's Pie
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