Shepherd’s pie

You probably already know what a shepherd’s pie is, but I was not familiar with the concept at all! It is sort of the US version of what we call hachis parmentier here in France. A layer of meat cooked with vegetables covered with generous mashed potatoes. Bake it to brown the top and cook the vegetables and it’s done!

It is big family friendly and filling! Our stomachs were full and happy after that. It is not very long to make and it doesn’t need a billion pan which is always nice.

Shepherd’s pie (serves 6-8) :

For the mashed potatoes :

  • 1kg potatoes
  • 60g butter
  • 16cl milk (2/3 cup)
  • 50g parmesan cheese (1/4 cup)
  • Salt and pepper

For the meat :

  • 600g ground beef
  • 1 onion
  • 100g carrots
  • 100g corn
  • 100g peas
  • 25cl beef stock (1 cup)
  • 1 garlic clove
  • 2 tbsp Worcestershire sauce
  • Salt and pepper

Peel the potatoes and boil it for 20 minutes until fork tender.

Peel and chop the carrots in julienne. Drain the corn if you use canned.

Meanwhile, prep the meat. In a pan, add a tbsp of oil and cook the beef until no longer pink.

When it’s done, add the minced onion and garlic. Cook for 3 minutes.

Add the stock, Worcestershire sauce, vegetables and season well. Cook for an additional 5-7 minutes.

Preheat the oven at 350°F/180°C.

Drain the potatoes and put in a big bowl.

Add the butter and mash with a potato masher until really smooth.

Add the milk, parmesan, salt, pepper and mash some more to mix it all up.

In a baking dish, add the meat and vegetables mix.

Cover the meat with the mashed potatoes, smooth it with a spoon.

Bake for 40 minutes, the top must be browned a little.

  

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