{"id":1698,"date":"2016-01-18T17:27:11","date_gmt":"2016-01-18T16:27:11","guid":{"rendered":"http:\/\/www.myblueberrybasket.com\/en\/?p=1698"},"modified":"2020-08-31T15:02:58","modified_gmt":"2020-08-31T14:02:58","slug":"shepherds-pie","status":"publish","type":"post","link":"http:\/\/www.myblueberrybasket.com\/en\/shepherds-pie\/","title":{"rendered":"Shepherd’s Pie"},"content":{"rendered":"

\"shepherd's<\/p>\n

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\"German<\/a><\/p>\n

I first became acquainted with shepherd\u2019s pie when I worked as an au pair in Northern London. This was a long time ago, I know, but ever since this dish has remained a family favorite. It has become the ultimate comfort food for everyone, including our grannies. It is the combination of mincemeat in delicious gravy, topped with creamy potato pur\u00e9e and melted, spicy cheese.<\/p>\n

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\"shepherd's<\/a><\/p>\n

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I remember that the little boy I was looking after loved this dish so much that he would have eaten it almost every day, provided I put a large amount of cheese on top. \ud83d\ude09 Another favorite of his were my pancakes, which were more like crepes and which he ate with vanilla ice cream. Well, the little boy is a grown man with little twins of his own now and I haven\u2019t seen him for ages. But I love to think back to the wonderful time I had in his and his mum\u2019s house.<\/p>\n

It was her who taught me how to make shepherd\u2019s pie and I can assure you it\u2019s really easy. It just takes some time, particularly if you choose to make potato pur\u00e9e from the scratch, as I suggest in my recipe, and not use some convenience product. You\u2019ll taste the difference and everyone in your family will love it, including your little ones and your grandparents.<\/p>\n

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\"Masculinity<\/a><\/p>\n

\"Masculinity<\/a><\/p>\n

\"Masculinity<\/a><\/p>\n

Yes, you are right, there is no shepherd’s pie in these photos. I am sorry.\u00a0They are simply the result of some experiments with my new camera. And I called the series “Masculinity meets Femininity”. \ud83d\ude09<\/em><\/p>\n

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The term\u00a0\u201cShepherd\u2019s Pie\u201d is not 100% correct for this particular recipe as the original shepherd\u2019s pie is made with minced lamb. I personally prefer beef and I was told that it is perfectly okay nowadays to still call it shepherd\u2019s pie and not cottage pie.<\/p>\n

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\"shepherd's<\/a><\/p>\n

\"shepherd's<\/a><\/p>\n

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Shepherd\u2019s Pie<\/h2>\n

Serves 4<\/strong>
\nFor the mashed potatoes:<\/strong>
\n2 lb potatoes, floury
\nabout \u00bd cup (100 ml) of milk
\nabout \u00bd cup (100 ml) double cream
\n\u00bd teaspoon salt
\n\u00bc lb grated cheese (e.g. Cheddar, Emmental)<\/p>\n

For the meat:<\/strong>
\n1 \u00bd ounces pancetta
\nsome olive oil
\nabout 2 small onions
\n2 lb minced beef
\n3 cloves of garlic
\n\u00be cups (170 ml) strong beef stock or gravy
\n1 \u00bd tablespoons tomato pur\u00e9e (paste)
\n\u00bd teaspoon mustard powder
\n\u00bd teaspoon paprika powder
\n\u00bd teaspoon thyme
\n\u00bd teaspoon salt
\npepper
\n1 tablespoon flour, all-purpose
\n2 \u00bd ounces (75 g) grated cheese (e.g. Cheddar, Emmental)<\/p>\n

Preheat the grill of the oven or preheat to 250\u00b0C \/480\u00b0F.<\/p>\n

For the mashed potatoes peel the potatoes, cut them in 1 inch (2,5 cm) pieces and cook them in salted water until soft.<\/p>\n

Chop the pancetta and the onion. Heat the olive oil in a pot large enough to cook the meat in it. Fry the pancetta and the onion until the onion starts to brown. Add the minced beef and roast the meat, stirring constantly to prevent any burning and to get rid of any chunks. Add the crushed garlic, beef stock, tomato pur\u00e9e, mustard powder, paprika powder, thyme, salt and pepper and cook for about 15 minutes until the gravy starts to thicken. Sprinkle 1 tablespoon of flour over the meat and stir well. Fold in the the grated cheese.<\/p>\n

Drain the potatoes and mash them very well. Heat the milk and the cream and add only as much milk to get a creamy pur\u00e9e. You might also want to use an immersion blender to get some really creamy potato pur\u00e9e.<\/p>\n

Put the meat in an ovenproof dish and use a large spoon to spread the potato pur\u00e9e on the meat. Put the grated cheese on top and put under the grill (or in the preheated oven) until the cheese has melted and started to brown.<\/p>\n

Serve with green salad.<\/p>\n

Note: Instead of beef stock you can also use gravy.<\/p>\n

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Here is the recipe for printing:<\/p>\n

\t\n
Shepherd’s Pie<\/div>\n
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Recipe Type<\/span>: Main Dishes<\/span><\/div>\n
Author: Simone Weinwurm | www.myblueberrybasket.com\/en<\/span><\/div>\n
Prep time:
Cook time:
Total time: