Sheperd's pie
900 g potatoes
500 g minced beef
200 ml meat broth
250 g grated Parmesan cheese
180 ml milk
150 g sauté vegetable mixture (50 g carrot, 50 g celery, 50 g chopped onion)
1 minced garlic clove
2 tablespoons extra virgin olive oil
2 tablespoons tomato concentrate
2 tablespoons cornstarch
1 pinch cinnamon
1 pinch nutmeg
1 tablespoon Worcestershire sauce
herbs (a bay leaf, thyme and rosemary)
80 g frozen thawed green peas
45 g butter
Parmesan cheese flakes
salt and pepper
Boil the potatoes in plenty of salted water until they are soft (use a fork to pierce them and check they are ready); Drain them, mash them in a potato masher by dropping the pulp into a bowl, add butter, Parmesan cheese and milk, mix well, season with salt and pepper and set aside.
Heat the oil in a thick-bottomed saucepan, add the meat, and brown it over high heat for 4 to 5 minutes, separating and stirring with a wooden spoon, until well browned. Add the sauté vegetable mixture, season with a pinch of salt, and cook for another 7-9 minutes. Add garlic, spices, and cornstarch; mix well and add the Worcestershire sauce, tomato concentrate, herbs, and hot broth.
Bring to a boil, lower the heat and simmer gently for 15 minutes. Meanwhile, turn on the oven to 210°. Remove the herbs and add the green peas. Stir and season with salt and pepper. Pour the mashed potatoes over the meat and level them with the back of a spoon. Bake the pie in the middle part of the oven for 15 minutes, and let it brown a few minutes under the grill until golden.
Remove the pie from the oven, garnish with Parmesan cheese flakes, and let it rest for at least 10 minutes before serving.
AppetizerParmigiano Reggiano rind pop corn
Pasta&RiceRice in a bowl
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