Shepherd's Pie

Shepherd's Pie

Serves 4


1 kg minced beef
1 leek thinly sliced
2 cloves of garlic diced
1 carrot grated
1 tbsp homemade tomato paste
6 medium potatoes
4 tbsp butter
Heavy cream (as needed)
Freshly grated parmesan


For the puree

  1. Wash the potatoes. Boil with skin in salted water till soft
  2. Once ready, let cool for 10 minutes and peel them off.
  3. Get them through a ricer and while still hot, stir in the butter.
  4. Stir continuously till the butter has completed melted. Add S&P to taste and add the heavy cream.
  5. If the puree is too thick, thin it out with some hot water.

For the meat

  1. Saute the leeks with the olive oil over medium heat, till translucent. Add the garlic.
  2. Add the minced meat and constantly toss to break the lumps down.
  3. Add the grated carrot, some water, S&P , cover and cook over medium heat for 30 minutes.
  4. Add the tomato paste and cook a little more till the water is reduced. 
  5. Set aside.

Assembling the pie

  1. Preheat the oven at 200C
  2. Spread out the meat in a large cast-iron skillet. Put the potato puree on top.
  3. Sprinkle with some panko and freshly grated parmesan and bake for about 30 minutes till golden brown.
  4. Let it cool completely before serving.

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