This delicious version of shepherd's pie with both lamb and beef.
Make the meat filling first. It takes a long time to cool so you may want to make this a day or two ahead of time.
- In a large saute pan , heat the oil and butter.
- Once the butter has melted, add the onion, celery, and carrot. Saute until softened.
- Add the meat and cook through, breaking up the chunks as you go.
- Add the red wine and mix until combined.
- Sprinkle the flour over the mixture and stir in until fully combined.
- Add the vegetable broth, tomato paste, soy sauce/sugar mixture, dried thyme, bay leaves, salt and pepper and mix until thoroughly combined. The mixture will be watery.
- Simmer on medium/low for 30 minutes, stirring occasionally. You should see simmer bubbles while it's cooking. The sauce will thicken as it simmers. It will not be very thick, but should definitely not be watery. If it needs to cook longer to get a better consistency, go ahead and cook a bit longer.
**For best results, the meat filling should cool completely before assembling the pie. I put the meat in containers and cool overnight.
**I use a 12.5 in. x 10.5 in. pan to make this pie. Use the same or equivalent for best results.
- Once the meat is cool and you're ready to make the pie...
- Preheat oven to 180°C/350°F.
- Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove.
- Add butter and mash until melted, then add milk. Mash until smooth.
- Spread cooled meat evenly into your cooking dish.
- Spread potatoes evenly on top the meat, using a fork to rough up the surface (rougher surface = more golden bits).
- For the parmesan crust, evenly spoon melted butter over the top of the potatoes, and then sprinkle the parmesan cheese over the whole thing.
- Bake for 30-45 minutes or until golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot. **If you did not cool the meat in the refrigerator overnight, you may need to cook for a shorter time. Start keeping an eye on it after 20 minutes.
- Stand for 10 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (4270g) | ||
Recipe Makes: Servings | ||
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Calories: 5617 | ||
Calories from Fat: 3117 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 346.3g | 462 % | |
Saturated Fat 158.1g | 790 % | |
Monounsaturated Fat 134.5g | ||
Polyunsanturated Fat 20.5g | ||
Cholesterol 1161.1mg | 357 % | |
Sodium 3456.2mg | 119 % | |
Potassium 12620.2mg | 332 % | |
Total Carbohydrate 319.5g | 94 % | |
Dietary Fiber 42.7g | 171 % | |
Sugars, other 276.8g | ||
Protein 288.4g | 412 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5617
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