Shepherd's Cottage Pie
There are so many dishes that I've always wanted to try. At some point you read something about it, they are true classics and usually ends up with something else on the table. After all, I've done Szegediner goulash myself and I'll definitely repeat it.
And then there are the good old vegetables such. Salsify or turnips that have never landed in my pot. Kirsten of Sugar and Spice is doing it now and diligently using the good old vegetables. And that's what I have to imitate!
And one of the many dishes on my list of new chefs in the head is the "Shepherd's Pie" - a typically English classic, consisting of ground beef with vegetables, baked with a layer of potato-free.
I ate the Shepherd's Pie for the first time in the US. Even in the Cheesecake Factory, there is the Pie.
Since I totally rely on casseroles of any kind and absolutely wanted to try this potato crust, I tried today on a classic dish. Well, almost classic. I took a mix of lamb and ground beef, so it's not a real Shepherd's pie anymore. If beef is involved, Shepherd's Pie becomes Cottage Pie. But only lamb seemed too strict. That's why I'll just call it Shepherd's Cottage Pie.
Here's the recipe for 4 servings:
Shepherd's Cottage Pie
1 kg of floury potato 1 onion
1 clove of garlic
200 g of small carrots (about 6 pieces)
some sprigs of thyme
500 g lamb or ground beef or a mixture of both
150 g frozen peas
30 g butter
100 g of cheese, grated (Gouda, Cheddar or Parmesan to taste, for example)
100-200 ml of milk
Olive oil, butter
salt, pepper
to serve: sour cream or sour cream
Peel and halve the potatoes and simmer or simmer in salted water for about 20 minutes until they are cooked. the meantime peel onion, garlic and carrots and finely dice.
Heat olive oil in a pan and sauté the vegetables well.
The thyme leaves from the branches pluck and add to the pan.
Add the minced meat and fry until crispy.
Add the peas, season with salt and pepper and simmer for a few minutes in your own juice at low temperature.
Drain the boiled potatoes and squeeze through a potato squeezer or stomp the potatoes. Add butter and cheese and stir well until both are melted. Only then add the milk and stir until smooth to the desired consistency. Season with salt, pepper and freshly grated nutmeg.
Pour the minced meat mixture into a lightly oiled casserole dish.
Pour the potato mixture into a piping bag and distribute it in a pattern on the meat or simply with a knife.
Cover with butter flakes and bake in a hot oven for about 30 minutes. Switch on the oven grill for the last 5 minutes to brown the surface.
Serve with sour cream or sour cream.
It tasted pretty good, but I was missing something ...
The mince mass is a bit boring.Next time I would be even more generous with onion and garlic.
