How to Make Shepherd’s Pie
For the potato puree;
1 kg potatoes, halved
3 tablespoons butter
2 tsps salt
200 ml light whipping cream, %35 fat, ⅘ cup,
1 teaspoon black pepper
1/4 nutmeg, grated
For the meat sauce;
500 g minced meat, double ground, 1,1 lbs
2 carrots, diced
200 g peas, 1+ 1/3 cups, iced up, fresh or tinned
2 large onions, diced
1 handful corns, tinned, iced up or fresh
1 teaspoon thyme
1 tsp red pepper flakes
1 tsp salt
1 teaspoon black pepper
1 teaspoon flour
1/4 mug beef supply, any kind of supply or water
2 tbsps mulberry molasses, any kind of pleasant mollases works wonderful
2 tbsps white a glass of wine vinegar
4 cloves of garlic, crushed
* Boil the potatoes, beginning with cool water, with a good pinch of salt. cook till fork tender. If making use of a stress stove, 8 minutes would certainly be enough.
* While potatoes are cooking, start browning the minced meat in a pan. When the meat’s color adjustments, add the onions and a pinch of salt.
When the onions obtain clear, * Add the carrots, peas and corn.
* Pour molasses, vinegar and garlic or you can add worcestershire sauce.
* Season with red pepper flakes, black pepper, salt, thyme and bay leaves then give it a mix.
* Make a hole in the. Thaw the butter, brownish the flour until it has a nutty taste. After that include the supply, mix, turn the warm and cover off and leave it to relax for a while.
* When the potatoes prepare, transfer them in a bowl, peel-optional- and start to mash them by adding a pinch of salt. Put the lotion, include the butter, black pepper and grate nutmeg. If your puree is still chunky, you can sieve yet do not use a mixer that will certainly finish up with a gooey puree.
* When the puree prepares, squash the meat sauce and spread the puree on the top.
* Shape it with a fork and cook in the stove for 15 minutes at 2000C (3900F) on top and lower heat without fan.
* To make the top crispy,, keep baking at 2400C (4650F) with the grill for 10 mins.
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