Everybody knows about Shepherd’s Pie. I hope. 😉 I really like this dish and when I have first eaten it, I didn’t know what to expect. I discovered a very tasty and homey food. It makes me smile just talking about it. That is why I have made it several times and I would do it again, on a freezing winter day. It goes very well with boiled vegetables and a red wine. And a warm heart. 🙂
- 2 tbsp oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 115 g (4 oz) mushrooms, chopped
- 2 garlic cloves, finely chopped
- 500 g (1 1/4 lb) lean chuck steak, minced (ground)
- 150 ml (1/4 pt) red wine
- 150 ml (1/4 pt) beef stock (if you don’t want to use wine, just put 300 ml of beef stock or water)
- bay leaf
- 1 tbsp Worcestershire sauce
- 2-3 dashes Tabasco sauce
- 1 tbsp plain flour
- 1 tbsp tomato purée (paste)
- 675 g (1 1/2 lb) potatoes, boiled
- 25 g (1 oz) butter
- 3 tbsp hot milk
- 5 medium tomatoes, sliced
- 3 tbsp chopped fresh tarragon
- Heat the oil in a saucepan or big pan, add the onion, carrot,mushrooms and garlic and cook, stirring occasionally, until browned. Stir the beef into the pan and cook, stirring to break up the lumps, until lightly browned.
- Blend a few spoonfuls of the stock or water with the flour, then stir this mixture into the pan. Stir in the remaining stock or water and wine, and bring to a simmer, stirring. Add the bay leaf, Worcestershire sauce, Tabasco sauce, tomato purée (paste), the cover and cook very gently for 1 hour, stirring occasionally. Uncover the pan towards the end of cooking to allow any excess water to evaporate, if necessary.
- Preheat the oven to 190 °C, 375 °F, Gas Mark 5.
- Put the potatoes in a pan with water, to boil, until very tender. Drain then mash with the butter, milk and seasoning.
- Add the tarragon and seasoning to the mince in the pan, then pour into a pie dish or baking dish.Top with a layer of sliced tomatoes, then an even layer of potato. Mark the top with the prongs of a fork.
- Bake for about 25 minutes, until golden brown.