@recipe_tin - This is the sort of food that brings a smile to everyone’s face – that saucy, deeply flavourful filling, that creamy potato topping, and that awesome golden cheese crust!! Enjoy! - N x ♥️
Shepherd’s Pie – make this with beef, and it’s technically Cottage Pie. Either way, it’s delicious! .
1 1/2 tbsp olive oil, 2 garlic cloves minced, 1 onion , finely chopped
1 carrot + celery, finely chopped, 3/4 tsp each dried thyme and rosemary
750 g / 1.5 lb ground lamb (mince) or beef
¼ cup / 35g flour, ¼ cup / 55g tomato paste, 2 cups / 500 ml beef stock / broth, 1/2 cup / 125 ml red wine (or water), 1 beef bouillon cube crumbled, 1 tbsp Worcestershire sauce, 2 dried bay leaves, salt and pepper
1 cup frozen peas
Mashed Potato: 1.2 kg / 2.2 lb potatoes, 2/3 cup / 165 ml milk (whole or low fat), 2 tbsp / 30g butter
Crust: 2 – 3 tbsp grated parmesan optional, 2 tbsp / 30g butter , melted .
1. Heat oil medium high heat, cook garlic and onion 2 min, add carrot and celery, cook 3 min.
2. Turn up to high, cook meat until browned. Add flour, stir, add tomato, broth, wine, bouillon, W Sauce, bay laves. Stir.
3. Simmer 30 min uncovered until thickened. Pour into dish, cool if time permits (thickens, easier to top with mash). Spread with creamy mash (adjust creaminess with milk), sprinkle with parmesan and drizzle with butter. Bake 30 – 40 min at 180C/350F until deep golden brown. YUM! .
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