shepherd's pie - going, going, gone ...
Servings: 2 per container
ingredients:
for the vegetables:
- 700 g carrots (before trimming & peeling)
- 1 kohlrabi (about 375 g - before trimming & peeling)
- 400 g frozen peas
- 4 spring onions
- 1 tsp dried chervil
- 1 tsp dried parsley
- salt to taste
- 25-50 g butter
for the meat:
- 800 g minced meat (100% beef or a mix of beef & pork)
- 2 carrots (about 200 g before trimming & peeling)
- 4 red shallots
- 100 g celeriac (from a chunk of 250 g before trimming)
- 1 tbsp olive oil
- 2 bay leaves
- 1 tsp dried marjoram
- salt & pepper to taste
for the gravy:
- 500 ml gravy (from storage)
- 50-100 ml cream (optional - for adjusting)
for the potato mash:
- 1.500 g floury potatoes (before peeling & trimming)
- 150 ml cream
- 100 ml milk
- a pinch of freshly grated nutmeg
- salt & pepper to taste
for the topping:
- 100-150 g grated cheese (Gouda or Cheddar or Gruyère or Emmenthaler)
equipment:
- 3 oven & freezer proof containers w/ lid (about 1.200 ml each / 15 x 15 cm)
how to:
for the vegetables:
- Trim & peel & chop the vegetables (except the frozen peas) & bring them to a boil in a large enough pot w/ enough water adding the herbs & salt.
- Cook for about 8-10 min. Then add the frozen peas. Bring it to a boil again & let it cook for 1-2 min.
- Pour the mess in a colander. Then put the hot mess in a bowl & add the butter. Mix well.
- Add vegetables to the 3 containers; it's the basic layer. You'll need about 60-70% of the prepared vegetables.
for the meat:
- Trim & peel & chop the vegetables finely. Put the mess in a frying pan w/ the olive oil, the bay leaves & the marjoram. Fry softly for about 10 min.
- Crush the minced meat, add to the frying pan, mix well & let it fry for about 20-25 min until the minced meat is well done. Add salt & pepper to taste.
- Add the minced meat meat mess to the 3 containers; it's the middle layer. You'll need about 75% of the prepared meat.
for the gravy:
- Start w/ about 500 ml gravy from your storage - of frozen remember taling the gravy out of the freezer some hours before for defrosting.
- Bring the gravy & add some cream - if necessary.
- Add gravy on top of the meat layer in each of the 3 containers. You'll need about 75%.
for the potato mash:
- Peel, trim & chop the potatoes & cook w/ salt for about 10-15 min. The potatoes have to be really soft.
- Mix milk & cream, add salt & pepper & a pinch of freshly gtrated nutmeg & heat it. Carefully - don't bring it to a boil!
- Drain the potatoes in a colander & return them in the pot. Mash the potatoes & add the milk & cream mix step by step. Whisk vigorously until smooth.
- Add the potato mash to each of the 3 containers. It's the last layer & you'll need about 50% of the potato mash.
for the topping:
- Add generously grated cheese - I had Gouda - on top of the potato mash of each container.
Finalising:
- Put the containers in the oven at 175° C w/ fan for about 15-20 min. The grated cheese has to melt & turn slightly light brown.
for storing:
- Let the prepared container cool down to romm temperature & put them either in the fridge (fresh department), if you like to serve your shepherd's pie during the next days, or freeze it.
Notes
Prep Time: I didn't prepare the shepherd's pie in one go. The same day I bought the minced meat I fried it. Next day I prepared the rest. ... & the gravy came out of my freezer. Therefore the Prep Time is rather a good guess when reassessing my efforts.
Servings: Each container is fine for 2 people for a proper dinner. If you are used to smaller portions, the container will feed 3 people.
In sum I prepared 3 containers meaning it's enough for 6-9 people. Amounts: I prepared the layers for the shepherd's pie based on the vegetables & meat I bought in my trusted food store. I had a bunch of fresh carrots which were somewhat about 1.000 g w/ greens etc. I bought a packet of floury potatoes which was 1.5 kg. I bought minced meat - organic minced meat packed at 400 g per portion. Of course you can try just to prepare anything so that it fits perfectly for the 3 containers ... Otherwise there isn't any more work to be done if you use all you bought & serve the leftovers separately. Gravy: I happened to have some gravy leftovers from a roast. In general you may use any substantial tasty gravy for the dish. Otherwise create some gravy w/ stock & roast jus & demi-glace. For reheating either use you microwave or - recommendation - put it in oven so that the cheese can melt a little more & get more colorful.
In sum I prepared 3 containers meaning it's enough for 6-9 people. Amounts: I prepared the layers for the shepherd's pie based on the vegetables & meat I bought in my trusted food store. I had a bunch of fresh carrots which were somewhat about 1.000 g w/ greens etc. I bought a packet of floury potatoes which was 1.5 kg. I bought minced meat - organic minced meat packed at 400 g per portion. Of course you can try just to prepare anything so that it fits perfectly for the 3 containers ... Otherwise there isn't any more work to be done if you use all you bought & serve the leftovers separately. Gravy: I happened to have some gravy leftovers from a roast. In general you may use any substantial tasty gravy for the dish. Otherwise create some gravy w/ stock & roast jus & demi-glace. For reheating either use you microwave or - recommendation - put it in oven so that the cheese can melt a little more & get more colorful.