Classic Shepherd's Pie: a comforting delight
- Sans gluten
- Sans noix
- Sans produits laitiers
Medium, ready to eat in 1 hour and 15 minutes
There’s comfort food, and then there’s this! Hearty, warming and filling, this Shepherd’s Pie has always been a big hit with my family. With its wonderful combination of savoury minced meat, rich gravy, and creamy mashed potatoes, Shepherd's Pie is made to feed both body and soul.
Ingrédients
For the filling
- 500g minced lamb (or minced beef for an alternative)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 200ml beef or vegetable stock
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- Salt and pepper to taste
For the mashed potato topping
- 1.5kg potatoes, peeled and cut into chunks
- 120ml unsweetened almond milk (or any other dairy-free milk of your choice)
- 3 tablespoons dairy-free margarine
- Salt and pepper to taste
Méthode
- Preheat your oven to 200°C (400°F).
- In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and fry until they become translucent.
- Add the minced lamb (or beef) to the frying pan, breaking it up with a spatula. Cook until the meat is browned and cooked through.
- Stir in the diced carrots and celery, and continue to cook for a few minutes until they start to soften.
- Add the tomato paste, dried thyme, dried rosemary, salt, and pepper to the frying pan, stirring well to combine all the flavours.
- Pour in the beef or vegetable stock, and let the mixture simmer for about 10 minutes, allowing the flavours to meld and the liquid to reduce slightly. Adjust the seasoning if needed.
- While the filling is simmering, prepare the mashed potato topping. Boil the peeled and chopped potatoes in a large pot of salted water until they are tender and easily pierced with a fork.
- Drain the potatoes and return them to the pot. Add the dairy-free margarine and almond milk, then mash until smooth and creamy. Season with salt and pepper to taste.
- Transfer the filling to a large ovenproof dish, spreading it out evenly.
- Carefully spread the mashed potatoes over the top of the filling, smoothing it out with a fork.
- Place the Shepherd's Pie in the preheated oven and bake for 25-30 minutes or until the mashed potato topping turns lightly golden and slightly crispy on the edges.
- Remove the Shepherd's Pie from the oven, and let it cool for a few minutes before serving.
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