Panda's Inventory

Shepherd’s Pie

Prep Time: 15 minutes
Cooking Time: 40 minutes
Calories per serving:
 
servings
  • Mashed Potatoes
  • 1.3 kg potatoes
  • 80-100 g cheddar
  • 1/2 cup butter
  • 1/2 cup milk
  • 2 egg yolks
  • 1/2 cup chives
  • salt, pepper
  • Stew
  • 1/2 onion large
  • 4 carrots medium
  • 3 cloves garlic
  • rosemary
  • thyme
  • 450 g ground beef
  • tomato paste
  • 1,5 tbsp flour
  • 1 cup stout
  • 1 cup stock
  • worcestershire sauce
  • peas
Mashed Potatoes
  1. 1,3kg potatoes
    Peel and cube the potatoes and boil until fork tender.
  2. Drain the potatoes, put them back into the pot and stir on medium-low heat for 1-2 minutes.
  3. 80-100g cheddar • 1/2 cup butter • 1/2 cup chives • salt, pepper
    Kill the heat and add the cheddar, butter and chives. Mash everything together and season with salt and pepper.
  4. 1/2 cup milk • 2 egg yolks
    Mix the milk and egg yolks and add to the mash when it has cooled down a bit.
Stew
  1. 1/2 onion • 4 carrots • 4 cloves garlic • rosemary • thyme
    Finely chop the onions, carrots, garlic and herbs.
  2. 450g ground beef
    In a lightly oiled pan, break up and brown the beef.
  3. Add the onions and sautee for 2-3 minutes or until soft and translucent.
  4. Add the carrots and saute for 2-3 minutes.
  5. tomato paste
    Make a hole in the mixture and add tomato paste and garlic. Stir together and saute for 2-3 minutes, then add the herbs.
  6. 1,5tbsp flour
    Add the flour to the mixture and mix until the raw flour smell has gone and a fond has formed on the bottom of the pan.
  7. 1 cup stout • 1 cup stock • worcestershire sauce
    Deglaze with the stout and stock. Add a few dashes of worcestershire sauce and mix while scraping up the fond.
  8. Cook until thickened and preheat the oven to 180°C.
Assembly
  1. peas
    Spoon the stew into a casserole. Top with peas, then the mashed potatoes. Rough up the top with a fork for nice browning.
  2. Bake for 25 minutes.
Prep Time: 15 minutes
Cooking Time: 40 minutes
Calories per serving:
 
servings
  • Mashed Potatoes
  • 1.3 kg potatoes
  • 80-100 g cheddar
  • 1/2 cup butter
  • 1/2 cup milk
  • 2 egg yolks
  • 1/2 cup chives
  • salt, pepper
  • Stew
  • 1/2 onion large
  • 4 carrots medium
  • 3 cloves garlic
  • rosemary
  • thyme
  • 450 g ground beef
  • tomato paste
  • 1,5 tbsp flour
  • 1 cup stout
  • 1 cup stock
  • worcestershire sauce
  • peas
Mashed Potatoes
  1. 1,3kg potatoes
    Peel and cube the potatoes and boil until fork tender.
  2. Drain the potatoes, put them back into the pot and stir on medium-low heat for 1-2 minutes.
  3. 80-100g cheddar • 1/2 cup butter • 1/2 cup chives • salt, pepper
    Kill the heat and add the cheddar, butter and chives. Mash everything together and season with salt and pepper.
  4. 1/2 cup milk • 2 egg yolks
    Mix the milk and egg yolks and add to the mash when it has cooled down a bit.
Stew
  1. 1/2 onion • 4 carrots • 4 cloves garlic • rosemary • thyme
    Finely chop the onions, carrots, garlic and herbs.
  2. 450g ground beef
    In a lightly oiled pan, break up and brown the beef.
  3. Add the onions and sautee for 2-3 minutes or until soft and translucent.
  4. Add the carrots and saute for 2-3 minutes.
  5. tomato paste
    Make a hole in the mixture and add tomato paste and garlic. Stir together and saute for 2-3 minutes, then add the herbs.
  6. 1,5tbsp flour
    Add the flour to the mixture and mix until the raw flour smell has gone and a fond has formed on the bottom of the pan.
  7. 1 cup stout • 1 cup stock • worcestershire sauce
    Deglaze with the stout and stock. Add a few dashes of worcestershire sauce and mix while scraping up the fond.
  8. Cook until thickened and preheat the oven to 180°C.
Assembly
  1. peas
    Spoon the stew into a casserole. Top with peas, then the mashed potatoes. Rough up the top with a fork for nice browning.
  2. Bake for 25 minutes.