Shepherd’s Pie
This Shepherd’s Pie takes comfort food to the next level with creamy and fluffy parmesan-infused mashed potatoes atop a rich, savory meat and vegetable filling.
Food
Tools
Ingredients
Potato Topping
- 900 g russet potatoes peeled, cut in half if very large
80 g Parmigiano Reggiano grated, divided (1 cup)
80 g heavy cream (1/3 cup)
57 g butter, room temperature (1/4 cup)
salt and pepper to taste
3 large egg yolks, room temperature
Meat Filling
- 900 g beef and/or lamb, cubed
2 tbsp olive oil, divided
200 g yellow onion, diced (about 1 1/2 cups)
200 g carrots, peeled and diced (about 1 1/2 cups)
100 g celery, diced (about 3/4 cup)
3 garlic cloves, minced
100 g fresh or frozen peas (about 3/4 cup)
2 tbsp tomato paste
1 cup beef stock
2 tbsp Worcestershire sauce
2 tsp fresh chopped thyme, leaves only
2 tsp fresh chopped rosemary, leaves only
Follow these steps
- Preheat the oven to 200°C (180°C fan).
- Place the potatoes in a large saucepan and cover with salted water. Bring to the boil, then reduce the heat and simmer until tender, about 20 minutes. Drain well.
- While the potatoes are cooking, assemble your Ankarsrum Assistent with the Meat Mincer attachment fitted with the 4.5 mm grinding disc. Place a medium bowl underneath. With the machine running at medium speed (3 o'clock), mince the meat using the food pusher. Set aside.
- Assemble your Ankarsrum Assistent with the Stainless Steel Beater Bowl and Cookie Beaters. Add the cooked potatoes to the bowl, breaking them up as you go. Mix on low speed (1 o'clock) until roughly mashed. Add 50 g of the Parmigiano Reggiano, the cream and butter, then mix on medium speed (3–4 o'clock) for about 1 minute, until light and fluffy. Season with salt and black pepper. Reduce to low speed and add the egg yolks one at a time, mixing well after each addition. Set aside.
- Heat 1 tbsp of the oil in a large frying pan over a medium-high heat. Once hot, add the minced meat in an even layer and season generously with salt and black pepper. Leave to brown for 2 minutes, then stir and continue cooking for 6–8 minutes, stirring occasionally, until well browned. Transfer to a bowl and return the pan to the heat.
- Add the remaining oil to the pan. Once hot, add the onion, celery and carrots. Cook for 2–3 minutes, until the onion has softened, then stir in the garlic. Continue cooking for 6–7 minutes, stirring occasionally, until the vegetables are beginning to soften. Stir in the peas.
- Return the cooked meat to the pan and mix well. Stir in the tomato purée and cook until it darkens slightly and begins to stick to the bottom of the pan. Add the beef stock, Worcestershire sauce, thyme and rosemary. Season with salt and black pepper. Bring to the boil, then reduce to a gentle simmer for about 10 minutes, stirring occasionally, until the sauce has thickened.
- If using an ovenproof frying pan, spread the mashed potatoes over the filling. Otherwise, transfer the filling to a 23 × 33 cm ovenproof dish and spread into an even layer before topping with the mashed potatoes. Smooth the surface with the back of a spoon and sprinkle with the remaining Parmigiano Reggiano.
- Bake uncovered for 25–30 minutes, until the topping is golden brown. Leave to stand for 10 minutes before serving.
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Notes
For the best flavour, cook the meat in a single layer with a little space between the pieces. Overcrowding the pan will cause the meat to steam rather than brown. The meat filling and mashed potatoes can both be prepared up to 1 day in advance. Assemble the pie, cover well and refrigerate. If baking from chilled, add an extra 10–15 minutes to the cooking time. If baking directly in the frying pan, make sure it is oven-safe. Cast iron and stainless steel pans are ideal. If you're unsure, transfer the filling to an ovenproof dish before adding the potato topping. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in a 180°C oven until piping hot. Shepherd's Pie also freezes well. Allow it to cool completely, then wrap tightly and freeze for up to 2 months. Defrost overnight in the refrigerator before reheating in the oven until thoroughly heated.
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