How to make shepherd’s pie|shepherd’s pie recipe /рецепт пастушьего пирога

Описание: Ingredients:

For the filling:
2.16 kg ground lamb (or beef, if you prefer)
360 g onions, finely chopped
360 g carrots, diced
360 g celery, diced
18 cloves garlic, minced
180 g tomato paste
450 ml beef broth
270 ml red wine (optional)
36 g Worcestershire sauce
9 g dried thyme
9 g dried rosemary
Salt and black pepper to taste
36 g all-purpose flour
360 g frozen peas
For the mashed potato topping:
2.7 kg potatoes, peeled and cubed
360 ml milk
180 g butter
Salt and white pepper to taste

Instructions:

1. Prepare the filling: In a large, oven-safe pot or Dutch oven, brown the ground lamb over medium-high heat. Drain off any excess fat. Add the onions, carrots, and celery and cook until softened, about 8-10 minutes. Stir in the garlic, tomato paste, flour, thyme, and rosemary and cook for another minute.
2. Add liquids and simmer: Pour in the beef broth and red wine (if using), Worcestershire sauce. Season with salt and pepper. Bring to a simmer, then reduce the heat and cook for about 20-25 minutes, or until the sauce has thickened slightly. Stir in the frozen peas during the last 5 minutes of cooking.
3. Make the mashed potatoes: While the filling is simmering, cook the potatoes in a large pot of boiling salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the milk and butter, and mash until smooth and creamy. Season with salt and white pepper.
4. Assemble and bake: Pour the meat filling into the oven-safe pot or dish. Top evenly with the mashed potatoes. You can use a fork to create ridges on the top for a nice texture.
5. Bake: Bake in a preheated oven at 190°C (375°F) for about 25-30 minutes, or until the topping is golden brown and the filling is bubbling. Let it rest for a few minutes before serving.