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Thushara John is a Mom, Artist, Baker & a Healthcare Quality professional by trade - but more than anything a 'foodie' at heart. She hails from a family of great cooks where her mom and both sisters are into the baking business. She is very much inspired by the cooking style and recipes of her mom, Minnie James who is also the author of various cookery books. Thushara loves experimenting with different flavors and trying out dishes from cuisines across the globe. She is passionate about cooking, especially desserts. She currently lives in Andover with her husband Reju & kids - Rebecca & Matthew.
Classic Shepherd's Pie
Classic Shepherd's Pie
In England, the birthplace of this hearty dish, shepherd's pie is most often made with a ground lamb filling. In the States, it's more common to use ground beef. Both are delicious, and lamb can easily be subbed into this recipe. You can make the mashed potato topping and the filling up to 2 days in advance, but I recommend waiting to assemble until right before baking.
Ingredients
Minced Beef – 2 lbs.
Butter - 1 stick for the meat mixture, ½ stick for mashed potatoes
Onions - 2 chopped
Flour (Maida) - 3tbsps
Celery - 1 chopped
Thyme - 1 tbsp (optional)
Tomato puree - 3 tbsp (1 big tomato pureed)
Garlic – chopped 3 tbsp
Grated cheese - 1 cup
Salt and pepper - to taste.
Mixed veggies chopped - 1.5 cups (carrot and peas)
Beef stock (or chicken stock) - 2cups
Potato - 2 lbs.
Milk - ½ cup
Method (Recipe for a family of 4)
Heat the butter and add the onions, garlic, celery, and mixed veggies. Sauté for 2 mins. Next, add the minced beef and sauté till light brown. Add the flour, and brown lightly. Add the tomatoes and sauté’ for 2 minutes. Then add the stock, simmer till thick. Add salt, pepper and thyme. Keep aside.
Boil the potatoes, mash till fluffy adding the butter, milk, salt and pepper, using a fork.
Butter a pie dish, layer with half the mashed potatoes, and sprinkle half the grated cheese. Top with the meat mixture. Next add the remaining potatoes, smooth the top with a fork. Sprinkle the rest of cheese and bake till the top is golden brown at 375 F, for about 30 minutes. Garnish with chopped Parsley (optional) and serve hot.
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