Ingredients: |
Ingredients: Filling:
2 lbs ground beef
1 large onion, finely diced
2 stalks celery, finely diced
1 large carrot, finely diced
2 cloves garlic, minced
2 tbsp Worcestershire sauce
1½ tbsp tomato paste
2 sprigs of fresh thyme leaves
1 sprig fresh rosemary, chopped
1 cup red wine
1 cup chicken stock
salt
pepper
Topping:
2.5 lbs potatoes (peeled and cut into chunks)
2 egg yolks
¼ cup cream
4 tbsp butter
6 tbsp parmesan cheese, grated
salt
white pepper (optional)
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Directions: |
Directions:Preheat the oven to 350°F
Heat a drizzle of olive oil in a large cast iron pan and cook the ground beef. Stir the onions, celery, and carrot and cook for 3-5min. Add in the minced garlic, cook for 1 minute and then add the Worcestershire sauce, tomato paste and herbs and cook for 1-2 minutes, stirring constantly. Pour in the red wine and reduce until almost completely evaporated. Add the chicken stock, bring to the boil and simmer until the sauce has thickened. Season with salt and pepper to taste.
Meanwhile, cook the potatoes in boiling salted water until tender. Drain potatoes and return to the hot pan over low heat to dry out briefly.
Mash the potatoes then beat in the egg yolks, cream and butter, followed by the grated Parmesan. Check for seasoning.
Layer the mashed potato generously on top of the beef mixture, starting from the outside and working your way into the middle.
Bake in the oven for approximately 20 minutes, until bubbling and golden brown. |
This recipe for Shepard's Pie is from