Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Beef Pot Pie à la Shepherd’s Pie

Beef Pot Pie à la Shepherd’s Pie

Name: How to cook Beef Pot Pie à la Shepherd’s Pie - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 people
Cuisine: Us

Introduce

Chef :

Ricardo

Beef Pot Pie à la Shepherd’s Pie

A frigid day in New York made me concoct this dish inspired by England’s Shepherd’s Pie. I made it with ground beef, not lamb. I used bags of frozen mixed vegetables and peas that a guest had left in my freezer. And I mashed together potatoes and a yam that I had to use before it went bad. In other words, it’s a very flexible dish that can be easily adapted to what is in the kitchen. This pot pie hit the spot. I’ll definitely be making it again.

Ingredient

Food ration :

8 people

Cooking time :

1 h 30 min

onion, finely chopped

1 tablespoon

vegetable oil

2 pounds

ground lean beef

2 cloves

garlic, minced

1/2 cup

dry sherry or red wine

1 cup

crushed tomatoes

1/2 cup

chicken stock

5 teaspoons

salt

1 teaspoon

sugar

1 teaspoon

dry thyme leaves

bay leaves

1 tablespoon

Worcestershire sauce

1 envelope

unflavored gelatin

2 cups

frozen peas

3 1/2 pounds

Yukon Gold potatoes or yams or a combination, peeled and cubed

5 tablespoons

butter

3/4 teaspoon

ground nutmeg

1 3/4 cup

milk

egg, beaten

Cooking instructions

* Step 1

In a Dutch oven sauté onion in oil for 5 minutes at medium temperature.

* Step 2

Add beef and cook, breaking it into pieces and stirring occasionally for 10 minutes. Add garlic and keep cooking until there’s no more pink.

* Step 3

Add sherry and let the alcohol evaporate. Add tomatoes, stock, 2 teaspoons salt, sugar, thyme, bay leaves, Worcestershire sauce, gelatin powder, and ground black pepper to taste. Mix and cook for 10 minutes.

* Step 4

Preheat oven to 425F.

* Step 5

Add vegetables and cook for 10 minutes. Remove bay leaves.

* Step 6

Pour mixture in a 15x10-inch baking pan that is on a rimmed baking sheet. Scatter peas on top.

* Step 7

Make mashed potatoes by steaming them, ricing them and mixing with butter, nutmeg, 3 teaspoons salt, milk, and egg. Pour in a piping bag and distribute over peas evenly. Sprinkle Parmesan cheese and smooth with spatula.

* Step 8

With a fork create a pattern and bake until the top starts to brown. Let it rest for at least 20 minutes before eating. It can be made ahead: let it cool, wrap in plastic, and refrigerate for up to two days; then reheat in a 350F oven for 30 minutes and then broil for a few minutes.