Hello there friends, today we're going to be making one of my favorites recipes, Shepherds Pie! This is so delicious and you must make it with my buttery garlic mashed potatoes. Remember to get a perfect slice you must refrigerate it and then reheat it after cutting.
2 ½poundsof Ground Beef, Ground Chuck 80/20, Lamb or Pork (Chef used ground Short Ribs
4ouncesMushrooms sliced
½cupCarrots cut into dice small
2tablespoonsGarlic minced
1 28ouncescan of Plum Tomatoes peeled and chopped
4ouncesTomato Puree
2cupFrozen Peas
1tablespoonFresh Rosemary finely chopped
1tablespoonFresh Thyme finely chopped
½cupBeef Stock
2tablespoonsFlour
6ouncesCheddar grated
3ouncesParmigiana Reggiano grated
Garlic Salt and Pepper to taste
Approximately 8 cups of Mash Potatoes
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Recipe Instructions
The lasagna pan used in the video is 13-inches x 9-inches x 2.5-inches deep
Preheat Oven to 375F / 190C
If you have two frying pans. Heat some clarified butter or butter olive oil in both pans until 365F / 185C and follow the technique on the video.
If you only want to use one frying pan, heat some clarified butter or butter olive oil in both pans until 365F / 185C, sauté the onions until golden brown, add the mushrooms and sauté them until they have release their water. Add the carrots and cook until tender. Remove all ingredients and reserve in a bowl. Clean you pan and now sauté the meat until golden brown. Add the carrots and cook until tender. When the meat is golden brown and the carrots are tender, add the tomatoes, tomato puree, fresh herbs, beef stock and using a strainer like the chef did sprinkle the flour on top and mix well. Add the peas and cook the mixture for a few minutes until it thickens slightly.To put the recipe together follow the technique on the video.
You can find the items below used in making this dish at our online store!