Classic Shepherd's Pie

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Preheat your oven to 190°C (375°F).

2. 2

   For the mashed potato topping, place the peeled and quartered potatoes into a large pot and cover with cold, salted water.

   Ongeveer 5 min

3. 3

   Bring the water to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.

   Ongeveer 20 min

4. 4

   While the potatoes cook, heat the olive oil in a large oven-safe pan or Dutch oven over medium-high heat.

   Ongeveer 1 min

5. 5

   Add the lamb mince and cook, breaking it up with a spoon, until it is browned and no pink remains.

   Ongeveer 8 min

   Tip van de kok: Drain any excess fat from the pan if desired.

6. 6

   Stir in the chopped yellow onion, diced carrot, and diced celery.

7. 7

   Cook the vegetables for 5-7 minutes until they begin to soften.

   Ongeveer 7 min

8. 8

   Add the minced garlic and tomato paste, cooking for another 1 minute until fragrant.

   Ongeveer 1 min

9. 9

   Sprinkle the plain flour over the lamb and vegetables, stirring to coat everything.

   Ongeveer 1 min

10. 10

    Pour in the beef broth and worcestershire sauce, stirring constantly to prevent lumps.

    Ongeveer 1 min

11. 11

    Bring the mixture to a simmer, then reduce the heat to low and let it thicken for 5-7 minutes.

    Ongeveer 7 min

12. 12

    Stir in the fresh thyme and frozen peas, then season the filling with salt and black pepper to taste.

    Ongeveer 1 min

13. 13

    Once the potatoes are tender, drain them well and return them to the pot.

    Ongeveer 1 min

14. 14

    Add the butter and warm milk to the potatoes, then mash until smooth and creamy.

    Ongeveer 3 min

    Tip van de kok: Adjust milk quantity to achieve desired consistency.

15. 15

    Season the mashed potatoes with salt and black pepper.

16. 16

    Spoon the lamb filling into an oven-safe dish (if not already in one) or leave it in the Dutch oven.

    Ongeveer 1 min

    Tip van de kok: Ensure the dish is at least 2-quart capacity.

17. 17

    Carefully spread the mashed potatoes evenly over the lamb filling, using a fork to create ridges for texture.

    Ongeveer 2 min

    Tip van de kok: The ridges will crisp up nicely in the oven.

18. 18

    Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.

    Ongeveer 30 min

19. 19

    Remove from the oven and let the shepherd's pie rest for 10 minutes before serving.

    Ongeveer 10 min

    Tip van de kok: This allows the filling to set and prevents it from being too runny.