SHEPHERD'S PIE THAT CHANGED MY LIFE
#shepherdspie #comfortfood #howtomakeshepherdspie The ultimate comfort meal that brings a smile to EVERYONES face! A delicious hearty pie with a base of rich minced lamb and topping of creamy cheesy mashed potato. This recipe with comfortably serve 8. 🔥🔥🔥 What makes our recipe special? Authentic Flavors: We stick to traditional spices and cooking methods to bring out the authentic taste. Modern twist: We give our special touch by adding elements that's never been added in the dish before. Our recipe is tailored for convenience without compromising on flavour, making it perfect for home cooks of all levels. Ingredient Accessibility: We use commonly available ingredients, making it easy for you to recreate this dish in your kitchen anywhere in the world! Subscribe to @officialyummyrecipes | / @officialyummyrecipes Our daily story - Instagram : instagram.com/officialyummyrecipes/ RECIPE Ingredients Filling -1kg lamb mince -2 small-medium onions -2 celery stick -2 carrots -Splash of red wine vinegar -3 to 4 TBSP Tomato Puree -2 TBSP ginger & garlic paste -Thyme -Rosemary -Chicken/ lamb or beef stock (600ml) -Frozen peas (optional) Mashed potato -2kg Potato (best option would be maris piper) I used red potatoes -Butter 1 heaped tablespoon -Splash of milk (to your preference depending how thick you like your mash) -Cheddar cheese -Parmesan cheese -2 egg yolks 1. In a large pan, throw in 1kg minced lamb into a medium-high with olive oil. Season with salt and pepper. 2. Cook out the water and then fry until it starts to caramelise, then add in finely diced onion, carrot and stick of celery 4. Add in ginger & garlic paste, tomato puree and handful of fresh herbs- rosemary, thyme, bay leaf, mix to combine, then deglaze with red wine vinegar. 5. Bring to a low simmer and cook for 15 minutes, stirring occasionally. 6. Add 600ml lamb, beef or chicken stock 7. Simmer on low for an hour till it’s thick and delicious, then add in some frozen peas and your filling is done 8. Mashed potato- peel and chop potatoes. Boil till very tender 9. Strain then mash and season with sea salt, black pepper and add in a few knobs of butter 10. Add in a dash of milk, a little grated cheddar, some Parmesan and combine - then once cooled a little throw in two egg yolks 11. Assembly: add your cooled lamb mince to a baking dish, then top with your mashed potato and smooth out 12. Score a few lines with a fork (I forgot to do this!) add more cheddar cheese and Parmesan, then bake at 200c for 30 mins or till the top is crisp 13. Let this rest for 20 mins before slicing
