How To Make Shepherd’s Pie? Today I am going to show you a very classic Western dish, the shepherd’s pie.
Shepherd’s pie and cottage pie is pretty much the same thing.
But the principal ingredient is lamb mince in a shepherd’s pie, instead of beef mince in a cottage pie.
There are two layers, below is lamb mince and vegetables.
On top is a crust of mashed potatoes.
You’ll need russet potatoes, butter and milk for mashed potatoes.
You may also add in some shredded cheddar cheese. It’s optional.
Prepare potatoes first.
Peel the potatoes and then cut into large pieces, and set aside.
Pull the leaves off the rosemary sprig.
Then finely chop them up.
You can use dried rosemary leaves or thyme instead.
How To Make Shepherd’s Pie?
Cut lengthwise first and then dice the celery sticks into small pieces.
Same goes for the carrots.
Peel the shallots, and then dice them too.
Here you can use regular white onion as a substitute.
After we are done preparing the ingredients, now let’s heat the stove.
First, boil the potatoes.
Set them in a saucepan and cover with cold water. Add in a generous amount of salt, and then turn down the heat to maintain a simmer for about 20 mins.
While the potatoes are cooking, stir-fry the lamb mince.
Drizzle some oil in the pan, and press in a clove of garlic.
Stir until fragrant.
Add in lamb mince.
Transfer them to a plate when they are browned.
Drizzle some more oil in the pan to stir-fry shallot mince.
When they become translucent, add in the rosemary flakes.
Followed by diced celery and carrots.
Give it a little stir, and then add in flour.
Adding flour is because it can thicken the sauce.
Stir until incorporated.
Add in some salt.
Stir until the vegetables are tender, and then put the lamb mince back in.
Add in some black pepper to taste.
Then add the tomato paste.
And Worcestershire sauce.
I have introduced this sauce in my previous video. It’s also known as the “spicy soy sauce”.
If you don’t have this, just use BBQ sauce or pork chop sauce instead.
Add in some water until it just submerges the other ingredients.
Cover with lid, and reduce the heat to low to simmer.
Now the potatoes have been cooking for about 20 mins.
Test with fork. It’s done when you can easily pierce through the potatoes.
Take them out and drain.
Let the meat mixture simmer on the stove for a while.
Now you can preheat the oven to 190C/374F.
We need to make the mashed potatoes while they are still pretty hot.
Transfer them into a bowl. Add in a chunk of butter.
Sprinkle some black pepper.
And some salt too. Don’t add in too much.
I preheated a little milk in the microwave earlier, and add in half first.
Using a wire masher to mash the potatoes.
Blend in half of the shredded cheddar cheese into the potatoes, and mash again.
Since cheddar cheese has its own salty flavor, so do not add too much salt in it.
Here we need not-so-creamy mashed potatoes, so keep an eye on the amount of milk you add in.
Each kind of potato has different water content. So add in more milk as necessary, but do not add it all at once.
Just keep mashing and blending until it becomes like this, a little dry mashed potatoes.
So now the meat part has been simmering over low heat for about 20 mins.
The vegetables are very tender, and the sauce is pretty thick.
Add frozen peas straight in.
Stir to combine.
Divide the meat mixture into two and spread evenly in two roasting pans.
Level out the surface.
Top with the mashed potatoes.
Smooth with a spatula.
Clean the edges.
Next, use a fork to scrape on the mashed potatoes’ surface.
Doing so is to create an uneven surface so that it will get some nice color in the oven.
Lastly, sprinkle some shredded cheddar cheese on top.
Put them in the 190C/374F-preheated oven for 30 mins or so.