Peel the potatoes and boil them in cold salted water. When they have boiled well, drain the water, crush them like puree and add the boiling milk and butter. Mix well with a whisk until it becomes foam (let a puree come out harder). Grate a little nutmeg to taste it.
In the robot, finely chop the onion, carrot, garlic and pepper. In a saucepan, put this composition to harden with olive oil and add the meat. Mix well for about 3-5 minutes and add salt, pepper, paprika, rosemary, bay leaf and pour the wine. Let it drop a little and add the pepper, tomato paste and broth. If necessary, add hot water. Let it boil for about 15-20 minutes until the sauce thickens. I added a little flour to thicken the sauce even harder. Let cool slightly
In a heat-resistant dish we put the meat with sauce, sprinkle the grated cheese on top and with a pastry cone we put the mashed potatoes on top (according to preference). It must cover the surface well.
Put in the preheated oven at 180 degrees for 35-40 minutes (brown a little on top).
Great appetite !!!!
Shepherd & # 8217s Pie (Cottage Pie)
The origin of this pie is still debated between the UK and Ireland. We had the opportunity to eat it in Ireland and it delighted our taste buds. We can say it is a delicious comfort food.
If you ask almost any Irishman he will tell you that Shepherd & # 8217s Pie is originally from Ireland. But many types of meat pies were made in Scotland before 1700.
The pie can be made with either beef or lamb meat, changing its name from Shepherd & # 8217s Pie and Cottage Pie.
And because we liked it so much, we decided to reproduce it and share it with you. Below is the one we liked the most:
Shepherd & # 8217s Pie (Cottage Pie) Ingredients:
For the meat mixture:
- 500g ground beef (you can also use lamb)
- 2 onions, chopped
- 2 tablespoons of oil
- 30 g flour
- 1/2 teaspoon of salt
- 1/2 black pepper
- 1 teaspoon of thyme
- 1 canned tomatoes
- 2-3 carrots
- 1 can of peas (frozen may also be used)
- 50 g of butter
- 100-150 ml of water
For mashed potatoes:
- 1 kg of Potatoes
- 50 g of butter
- 1/2 cup (100ml) milk
- 1/2 teaspoon of salt
- 1 egg yolk beaten
Method of preparation
1. Peel the potatoes and cut into cubes. Place in a medium pot and cover with cold water. Put on the heat, add salt, cover and boil until they can be easily penetrated with a fork / knife.
2. While potatoes are cooking, warm the oil in a pan over medium heat. Add diced carrots and cook them for 5-7 minutes, add chopped onion, sauté about 2-3 minutes.
3. Add the minced meat, cook until it is no longer pink, about 5 minutes. Season with salt, pepper, and thyme. Add the butter, peas and mix until it melts. Sprinkle the flour and mix.
4. Add the tomatoes and 100-150 ml of water. Bring to the boiling point, reduce the heat to the minimum and cook, stirring occasionally until the sauce thickens.
5. When the potatoes have boiled, drain carefully all the water. Add butter, milk, egg yolk, salt, and pepper. Mash until potatoes are pure.
7. Transfer the meat mixture to a tray (33X22cm). Spread the puree over the meat mixture.
Shepherd’s pie (2 servings)
- 350 g of red potatoes
- 1 tablespoon canola oil
- 1/8 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper
- 1 cup chopped onion
- 1 cup grated carrots
- 1 cup fat-free and sodium-free chicken soup
- 250 grams of diced fat-free lamb
- 1 tablespoon chopped garlic
- 1 teaspoon whole wheat flour
- 2 teaspoons unsalted tomato sauce
- 2 tablespoons chopped rosemary
- 1 teaspoon Worcestershire sauce
- ¼ cup of low-fat cheddar cheese
- Preheat the oven.
- Wash the potatoes well without peeling them and cut them into slices the thickness of a finger.
- Place them in a large, heat-resistant pan made of a non-stick material.
- Cover them with water, put the lid on and leave them on the fire for approx. 15 minutes, until potatoes are soft.
- Stir and mash the potatoes, mix with the oil, salt and pepper, and then set aside.
- In the same pan, sauté and then boil the onion, carrots and a tablespoon of chicken soup over medium heat for 5 minutes, until the onion turns golden. Add chicken soup if the pan dries too much.
- Top with lamb and garlic and leave on the fire for another 5 minutes.
- Sprinkle with flour, pour the remaining chicken soup, tomato sauce and rosemary.
- Boil for another 2-3 minutes until the sauce thickens.
- Add the Worcestershire sauce and place the potatoes and cheese on top.
- Leave the pan on the fire for another 2-3 minutes until the cheese melts.
- Divide the contents into two plates and serve with a close person.
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Traditionally this pie is made with lamb but you can use any meat you like.
400 gr of cooked meat
2 medium onions
2 tablespoons flour
½ teaspoon mustard berries
250 ml soup
2 tablespoons chopped mint
2 tablespoons chopped parsley
2 & # 8211 3 tablespoons worchester sauce
2 large floury potatoes
30 gr butter
100 ml of warm milk
Peel and chop the onions and carrots. They are hardened in a little oil. After a few minutes, add the flour and mustard seeds, mix well and add the soup little by little, stirring until the sauce becomes homogeneous. Add the meat (chopped or finely chopped), mint, parsley, worchester sauce and season with salt and pepper. Let the whole composition mix for about 3 minutes, then turn off the heat. From mashed potatoes, milk and butter is made a puree (not very thick). The meat and vegetables are then placed in a baking dish, covered with mashed potatoes and put everything in the oven (at 180 degrees) for 40 to 45 minutes (until the puree is lightly browned).
Meat and potato pie, Transylvanian recipe
Very easy pie made with few ingredients
Boil the potatoes, as for mashed potatoes. After boiling, crush and add a tablespoon of butter. Mix well and then leave to cool.
When the potatoes have cooled, add the 2 eggs and the 2 tablespoons of flour. Mix well and cook the filling.
SHEPHERDS PIE I Recipe + Video
Hello dear lusts. Today I prepared the SHEPHERD'S CAKE a British recipe that translates Shepherds Pie. You do not need special techniques and it is not a sophisticated recipe. I urge you to prepare it because it is very delicious and fragrant. I wish you to continue to have a tasty day and good appetite!
- 550 gr. - beef chop
- 1 large carrot
- 1 medium onion
- 1 stalk of celery
- 150 gr. - tomato juice or pasatta (or a tablespoon of tomato paste)
- 100 gr. - blond / brown beer or wine (optional)
- 1 kg. - potatoes
- 100 ml. - milk
- 50 gr. - butter
- 1 yolk
- Salt and pepper
- 2 tablespoons - sunflower or olive oil
- 1 twig - rosemary
- 2 twigs - thyme
- 2 bay leaves
Method of preparation:
- Heat the pot over high heat, pour in the oil, add the diced onion and celery. Stir and sauté for 2-3 minutes then add the diced carrots and cook for another 4-5 minutes, stirring occasionally.
- Then add the minced beef, season with salt and black pepper. Stir periodically for 5 minutes then pour the beer and bring to a boil until the liquid evaporates.
- Then pour the tomato juice, put the rosemary bouquet, thyme and bay leaves, and finally pour water. Stir and bring the sauce to the boil, then turn the heat to low, put the lid on and simmer for 45 minutes.
- Meanwhile, place the peeled potatoes in a saucepan and cut into cubes, cover with water, add salt and cook for about 20-25 minutes or until soft.
- When the meat sauce is ready, turn off the heat, remove the bunch of greens and season with salt and pepper to taste.
- Drain the potatoes, pour lukewarm milk over them and add butter. Grind the potatoes with a hand-held potato sieve until you get a creamy, lump-free texture. After this procedure add the chicken yolk and mix with a spoon until it is completely incorporated.
- Take a medium-sized tray, pour the meat sauce over it and arrange it evenly. Then cover from place to place with mashed potatoes. Then spread it all over the surface so that it covers the meat sauce. If you want you can make a decoration with a fork.
- Place the tray in the preheated oven at 200 degrees C for 25 minutes or until nicely browned on top. Remove the pie from the oven and let it sit for about 25 minutes, then serve it with pleasure. Good appetite!
If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood
Recipe of the day: Shepherd's pie
The shepherd's pie, "shepherd's pie", is a classic British recipe and resembles the potato mousse. However, the pie is prepared with beef mixed with onions, garlic, parsley and peas, and the composition is covered with a topping of fine mashed potatoes, prepared with butter and cream.
Maria Ionescu 0 comments
The pie prepared according to the recipe presented by the website picturetherecipe.com is similar to the lunch served by the Quidditch players from "Harry Potter" before each match.
Open the photo gallery above to see how the shepherd's pie is being prepared.
- 500 g of beef
- 2 tablespoons olive oil
- a medium-sized, chopped onion
- three or four cloves of garlic, chopped
- two medium-sized carrots, cut into cubes
- two celery stalks, cut into cubes
- 120 g of frozen peas
- a teaspoon of Italian spices or your favorite spice
- a tablespoon of soy sauce with vinegar (worcestershire sauce.)
- 230 g of tomato sauce
- a fistful of fresh, chopped parsley
- three or four medium-sized potatoes, peeled and boiled
- two tablespoons of butter
- 160 ml of cream
- salt and pepper to taste
- an egg
Method of preparation
Heat the olive oil in a deep frying pan.
Chop the onion over the hot oil.
After the onion is hardened, add the crushed garlic and let it harden for a few minutes.
Then add the diced carrots, celery and frozen peas and mix.
After that, add the beef and simmer at medium temperature until it turns brown.
Season the composition with salt, pepper, Italian spice or another favorite spice and soy sauce with vinegar. Mix well.
Then pour the tomato juice, mix well and bring to a boil. After that, put the lid on the pan, lower the temperature and leave the composition on the stove for 10 minutes. Immediately after lowering the temperature, add the chopped parsley.
Meanwhile, prepare the mashed potatoes. Peel the potatoes, wash them, cut them into large cubes and boil them in salted water. Then drain and place in a blender or tall bowl. Add sour cream, butter and, optionally, garlic powder and mix in a blender or mixer until puree is done.
At the end, add salt and pepper to taste.
To serve, place a few tablespoons on the bottom of a bowl or deep plate and, on top, place the mashed potatoes with a spoon.
At the end, with a silicone brush, lightly grease the ridges formed in the puree with a beaten egg with a teaspoon of water.
Bake at 200 degrees Celsius for 10 to 15 minutes, until the potatoes form a golden crust. Garnish with fresh parsley.
Method of preparation
The chicken breast is washed, sliced and chopped in the machine. The mushrooms are cleaned of skin, washed, drained and then sliced. The cleaned onion is washed and then cut into juliennes. Peel a squash, grate it and chop finely.
Heat in a pan, a drop of oil, cook the fresh vegetables, when they soften a little, add the minced meat, the frozen mixture, over which add two tablespoons of Worchester sauce, without mushrooms, these are added at the end , when the vegetables are cooked and softened well. Salt, season with aromatic herbs from Provence, with a pepper powder (I chose the lemon-flavored pepper), cover and simmer until the juice is reduced, then turn off the heat and sprinkle with greens. finely chopped.
Peel the potatoes and cut into small cubes that are boiled in salted water, then drain and pass with margarine, egg yolks and milk mixing well, until you get a fine puree that mixes with half the amount of parmesan (cheese).
Pour the hardened mixture into a tray, spread in a uniform layer, then spread a layer of puree and sprinkle the rest of Parmesan or cheese on top. Bake for about 15 minutes, until it gets a golden crust. Portion, after it has cooled a little.
The term cottage pie was in use by 1791.  
The term shepherd's pie did not appear until 1854,  and was initially used synonymously with cottage pie, regardless of whether the meat was beef or mutton.         [ pages needed ] [ excessive citations ] However, in the UK since the 21st century, the term shepherd's pie is used more commonly when the meat is lamb.   
The French name chopped Parmentier is documented in French in 1900,  and in English in 1898,  and is generally defined as synonymous or equivalent to shepherd's pie.   A hashish is anything finely chopped  the English word 'hash' is borrowed from it.  'Parmentier' is Antoine-Augustin Parmentier, after whom many potato dishes were named, as he was instrumental in the promotion of the potato in France in the 18th century.
In early cookery books, the dish is given as a way of using leftover roasted meat of any kind, and the pie dish was lined on the sides and bottom with mashed potato, as well as having a mashed potato crust on top.  
In France, hash Parmentier was a "commonplace" and "homely" dish of the bourgeois cuisine, which was nonetheless given place of honor at a Culinary Exhibition in Paris. 
Hachis parmentier is an economical way of using leftover meat, especially from pot-au-feu. Henri-Paul Pellaprat lists it in his section on leftovers,  as does the "bible" of bourgeois cuisine, Mrs. St-Ange, under the name ground beef with gratin. 
A more elaborate version in 1921 by Auguste Escoffier consisted of a baked potato whose contents were emptied, mixed with diced meat and lyonnaise sauce, and returned to the potato shells or skins to be baked.  This version is not found in standard cookbooks.