Shepherds Pie
Ingredients
4 persons
- 375 Gram potatoes
- 30 Gram butter
- 0.5 teaspoons unsalted butter
- 0.5 teaspoons freshly milled black pepper
- 0.5 egg yolks
- 1 tablespoons Canola oil
- 0.5 onions
- 1 carrots in thin slices
- 1 cloves look
- 375 Gram lamb meat
- 0.5 teaspoons salt
- 0.5 teaspoons freshly milled black pepper
- 1 tablespoons flower
- 1 teaspoons ELVEA Double Tomato Concentrate
- 125 milliliter chicken broth
- 0.5 teaspoons Worcestershire sauce
- 1 teaspoons rosemary leaves
- 0.5 teaspoons minced
- 60 Gram verse tijmblaadjes
- 60 Gram minced
- corn
- peas
Preparation
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1
Peel the potatoes and cook until tender for 10 to 15 min. Warm the butter in the microwave for about 35 sec. Drain the potatoes and return them to the saucepan. Mash the potatoes into a puree and add the butter. Season with salt and pepper. Continue mashing until smooth. Stir in the yolk until everything is well blended.
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2
Preheat the oven at 180° C.
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3
While the potatoes are cooking, prepare the stuffing. Heat the rapeseed oil in a sauté pan over medium-high heat. Add the onion and carrots and sauté until they just begin to color, for about 3 to 4 min. Add the garlic and stir through. Add the lamb, pepper and salt and sauté until the meat browns and is fully cooked, about 3 min. Sprinkle the flour over the meat and shake the pan to completely coat the meat with the flour, for about 1 min. Add the tomato paste, chicken stock, Worcestershire, rosemary and thyme and stir well. Bring to a boil, turn down the heat and simmer gently for 10 to 12 min or until the sauce has thickened slightly.
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4
Add the corn and peas and spread everything in an even layer in an 11-by-7-inch glass baking dish. Spoon the mashed potatoes on top. Make sure all seams are tightly sealed so the mixture does not bubble up. Smooth with a rubber spatula. Slide into the oven and bake for 25 min or until the potatoes are nicely browned. Let cool on a wire rack for at least 15 min before serving.
