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Shepherd's Pie
By : Method
- Preheat the oven to 220 degree Celsious. Heat olive oil in a large skillet over medium to medium-high heat.
- Add pearl onions, toss, cover, and steam until they begin to soften, 5 to 7 mins.
- Add the garlic and celery and stir. Add mushrooms and cook until they give off liquid and start to brown, approx. 5 mins.
- Add 1 tbsp. of flour, stir, and cook for one to two mins.
- Add meat, break it up, season with salt and pepper, and cook until browned.
- Add stock, tomato paste, thyme and pepper flakes and bring to a boil.
- Lower heat and simmer until gravy thickens and is absorbed by meat.
- Allow all the liquid to be absorbed by the meat and vegetables so it doesn't spill out later.
- Stir in 1/2 cup parsley and remaining flour. Pour filling in a deep pie dish and let cool.
- Spread the mashed potatoes on top of the meat. Sprinkle potatoes with parmesan and cheddar cheeses.
- Bake pie for about 15 to 20 mins.
- Remove from oven and sprinkle with remaining chopped parsley. Let it stand 5 mins. before serving.
Ingredients:
3 tbsp. olive oil
1 1/2 cups small pearl onions, peeled and halved
3 cloves garlic, thinly sliced
1/2 cup celery, chopped (approx. 2 stalks)
2 cups mushrooms, cleaned and sliced
3 tbsp. flour
1/2 kg. ground beef
1 cup beef stock
3 tbsp. tomato paste
1 1/2 tsp. dried thyme
1 tsp. red pepper flakes
1/2 cup (plus a bit for garnish) roughly chopped flat-leaf parsley
salt and pepper to taste
garlic mashed potatoes
1/2 cup grated parmesan cheese
1/2 cup grated cheddar cheese.
3 tbsp. olive oil
1 1/2 cups small pearl onions, peeled and halved
3 cloves garlic, thinly sliced
1/2 cup celery, chopped (approx. 2 stalks)
2 cups mushrooms, cleaned and sliced
3 tbsp. flour
1/2 kg. ground beef
1 cup beef stock
3 tbsp. tomato paste
1 1/2 tsp. dried thyme
1 tsp. red pepper flakes
1/2 cup (plus a bit for garnish) roughly chopped flat-leaf parsley
salt and pepper to taste
garlic mashed potatoes
1/2 cup grated parmesan cheese
1/2 cup grated cheddar cheese.
