Sheperd's pie
Enjoy this hearty Irish meal with any vegetables in your fridge. Taste better in cold winter days.
Tools
Ingredients
Serving
700 - 750 g
russet potatoes, peeled and quartered
80 g
sharp cheddar cheese
60 ml
heavy cream
60 g
butter
1 + 1 tsp
sea salt
350 g
boneless lamb, cut into 5 cm cubes
340 g
sirloin steak, cut into 5 cm cubes
2 tbsp
olive oil
1
yellow onion, small diced
2 tbsp
tomato paste
1 tsp
black pepper
1 tsp
dried thyme
125 g
garlic powder
4 tbsp
corn
110 g
peas
15 g
parsley, rough chopped
Step by step
Add potatoes to a pot and fill with cold water. Bring to a boil and cook until very fork tender.
While the potatoes are cooking, place the reversible shredding disc into the Food Processor. Close and secure the lid, and turn to high. Place the cheddar cheese into the feed tube, and use the food pusher to push it into the shredder and shred the cheese. Remove the cheese from the work bowl and set aside.
Insert the quad blade into the food processor. (No need to clean out the work bowl after shredding the cheese.) Drain the potatoes, then add the boiled potatoes, heavy cream, soft butter and 1 teaspoon of salt into the work bowl. Close the lid, pulse three times, then turn to high and for 5 seconds (or until desired consistency.) Remove the potatoes from the work bowl into a separate bowl, cover, and set aside.
Clean out the work bowl and put it back on the processor base. Place the clean quad blade back into the clean work bowl and add all the meat. Close and secure the lid. Pulse 4-5 times, then press high and process for 10 seconds to grind meat. (Pulse a few more times if needed to ensure meat is fully ground.)
Preheat the oven to 200°C degrees with the rack in the middle of the oven.
Heat a cast iron skillet on the stovetop on medium high heat. Add olive oil and diced onion. Saute the onion until fragrant (about 2 minutes), then add the minced meat, tomato paste, 1 teaspoon of salt, pepper, garlic powder, and dried thyme. Use a spatula to thoroughly mix the ingredients together and cook the meat. When meat only has a bit of pink remaining, add the corn, peas and parsley. Mix again to incorporate, then remove from heat.
Spoon the mashed potatoes over the meat mixture and gently spread to create a potato crust. Sprinkle the potatoes with shredded cheddar cheese, then use a fork to make furrows over the top by lightly dragging the fork tines in the mashed potatoes from one side of the dish to the other. Bake for 20 minutes, then turn to broil for 1-2 minutes to fully brown the cheese.
Tip: This is a great recipe to personalize by switching up the vegetables and spices, or baking in whatever baking dish you prefer. If you don’t have a cast iron pan, for example, you can always use a regular baking dish.