Shepherd’s Pie

29 Dec

Nowadays, I watch Food Network Asia for inspirations to cook new dishes for the family. It so happened I was watching the programme a day after I came back from my Bali vacation and it was Sunny Anderson preparing Shepherd’s Pie with Mushroom Onion Gravy. It looked rather simple (to me, lah!) and I could easily whip this up within a couple of hours. And so, I bought the necessary ingredients and decided to bake this over the weekend for two potluck gatherings.

Reviews that I received from my relatives and colleagues were indeed encouraging. But I only served them the Shepherd’s Pie as the Mushroom Onion Gravy was a tad disappointing (in other words, really cannot make it lah!). I actually substituted the red wine with red grape juice but alas, it just didn’t have the same effect and I simply couldn’t get the correct texture after much modification.

In the end, the Shepherd’s Pie was best served on its own… freshly baked, out of the oven! So, here’s the recipe and happy trying 🙂

Ingredients

  • 5 russet potatoes, washed, peeled and cut into chunks (about 1 kilo)
  • 1 clove garlic, smashed
  • 3 tablespoons extra virgin oil
  • 6 tablespoons butter
  • 1/2 cup heavy cream (can substitute with double or thickening cream)
  • 2 cups chicken broth
  • 650 – 700 gm minced beef
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons tomato puree
  • 1/2 cup chicken broth stock
  • 1 large onion, chopped
  • 1 red pepper, julienned
  • 2 zucchini (or Japanese cucumber), julienned
  • 2 carrots, peeled and grated
  • 1 teaspoon paprika, plus more for garnish
  • 1 1/2 cups Parmesan cheese, grated
  • Salt and freshly ground black pepper to taste

Directions

Preheat oven to 180 degrees Celsius.

In a medium saucepan, cover potatoes and crushed garlic with enough water to cover by 1-inch. Add some salt and bring to a boil over high heat, then reduce to medium-high and cook until fork tender, about 15 minutes. Drain potatoes, return to pot, and mash together with 3 tablespoons of the butter and the heavy cream. Season with salt and pepper, to taste, and set aside.

In a large pan on medium-high heat, combine 1 tablespoon butter and 1 tablespoon oil. When butter has melted, add beef, Worcestershire sauce, cayenne pepper and salt and pepper, to taste, and cook until meat is brown. Stir in tomato paste and saute for a few minutes. Add stock and bring to a simmer. Season and remove mixture to a bowl. In the same pan, add remaining butter and oil and saute onions until almost tender, then add red bell pepper, zucchini, carrots and paprika. Cook until tender, about 10 minutes. Remove from heat.

To assemble, in a baking dish layer half of beef, pressing down to pack in, then sprinkle the cheese on evenly. Pour the remaining half of the beef over the cheese and press down. Next, add the sauteed vegetables and top with the mashed potatoes, spreading out with a spatula or the back of a spoon to even out. Sprinkle top with paprika and bake for 30 minutes or until edges on potatoes turn golden brown.

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