Shepherds Pie – the delicious minced casserole from the Omnia oven
Shepherd´s Pie
Shepherd’s Pie is a traditional recipe from Irish and English cuisine.
I have received a lot of recipe requests for Shepherd’s Pie in particular. As I didn’t know this recipe at all and didn’t know it in terms of taste, we actually went to an Irish pub to try Shepherd’s Pie 😁.
During the meal, we joked about whether we could write it off as a “business meal”. After all, we had to gain “experience” 😂.
Shepherd’s pie is a kind of casserole made of a minced meat ragout and a cap of mashed potatoes. Some also prepare the recipe with red wine. However, since I don’t drink alcohol and already had my “tasting difficulties” with the red wine cake 🙈, this recipe is without alcohol.
After a lengthy conversation with the waiter, I learned that Shepherd’s Pie is traditionally made with minced lamb in Ireland. Hence the name “shepherd’s pie”. In Germany, it is mainly prepared with ground beef (tartar) and in England there are probably both versions. Traditionally, however, Shepherd’s Pie includes peas and carrots.
I also used ground beef. You can often get minced lamb in Turkish supermarkets.
I found Shepherd’s Pie surprisingly tasty 😁.
And then I had to convert the whole thing for the Omnia oven. There were enough requests for this…😁.
Ingredients:
Mincemeat stew:
500g ground beef (tartar)
1 onion, medium
200g carrots
150g peas (frozen)
1 clove of garlic
400g tomatoes, chopped
100ml broth
1 sprig rosemary, fresh (or 1 tsp dried)
1.5 tbsp flour
Salt
Pepper
Oil for frying
Puree bonnet:
1 kg potatoes, floury cooking
100ml milk, 1.5% fat
50g butter/semi-fat magarine
Salt
Nutmeg
Other:
1 egg yolk
1 tsp milk, 1.5% fat
Preparation:
Peel the onion and cut into small cubes. Peel and finely chop the garlic.
Peel the carrots and cut into 0.5 cm cubes.
Peel the potatoes, cut them into small pieces and boil them with a little salt until soft.
Heat a little oil in a frying pan. Lightly fry the onions. Add the minced meat and garlic. Fry the mixture until crumbly. Season with salt and pepper.
Add the diced carrots.
Stir the flour into the chopped tomatoes. Deglaze the minced meat with the tomato sauce and the stock. Finely chop the fresh rosemary and add to the minced ragout.
Reduce everything to a simmer for 10 minutes. Add the peas and cook for another 10 minutes.
Drain the soft potatoes and mash finely. Add the milk and butter and mix to a puree. Season with salt and nutmeg.
Pour the minced ragout into the Omnia baking dish. Carefully spread the potato mixture over the ragout with a spoon (or piping bag).
Mix the egg yolk with the milk and brush over the potato mixture.
Bake the Shepherd’s Pie for 20 minutes on a medium flame.
And here is also the video instruction:
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