D's Shepherd's Pie
We had a lazy day in yesterday, and with Winter coming (psychological Winter that is of course as we live in Dubai :) we felt like something really hearty.. This delicious Shepherd's Pie was just perfect, it's a little different from the traditional one as there are thinly sliced potatoes instead of the mashed potatoes, which makes it a little lighter in my opinion.. But you can always substitute with mash which is as delicious!
Medium Difficulty. Prep & Cook Time: ~1h30
- 300g minced lean beef
- 300g minced lamb
- 3 large potatoes, thinly sliced
- 2 onions, chopped
- 3 carrots, diced
- 1 celery stick, finely diced
- 700ml of chicken stock
- 1 1/2 tsp tomato paste
- 1 tsp mixed herbs
- 1 bay leaf
- 1 TBL Worcester sauce
- 2 TBL flour
- salt and cracked pepper to taste
In a pot heat some nut oil and sauté the lamb and beef in three batches (to make sure they brown nicely).. Remove the meat then add the onions, carrots and celery to the pot, adding a little more oil if needed.. Cook for a few minutes, until the onions are nicely glazed, add the meat and flour to the pot and cook for another few minutes.. Add the bay leaf, mixed herbs, Worcester sauce, tomato paste and stock.. Bring to a boil and simmer on low heat for about 25 - 30 minutes or until the stock thickens.. Season with salt and pepper and set aside..
Preheat the oven to 180C.. In a baking dish, make a layer of potatoes, then add the meat and another layer of potatoes, basically like a potato lasagna (you can make as many layers as you wish).. Drizzle olive oil and add some of the sauce on your last layer of potatoes so you get a lot of sticky, yummy potatoes.. Bake for 35 - 40 minutes, the let it cool just a bit before serving it.. Bon appétit!