Simple Shepherd’s Pie
Why I Love This Recipe
Provided with love by Michael Erana
Ingredients You'll Need
1.5 – 2 lbs potatoes, peeled, quartered
1.5 lbs ground beef
1 stick butter, unsalted
1 large onion, diced
1 to 2 cups of mixed vegetables/red beans/chick peas/green peas/corn/carrot
1 tsp salt
½ cup beef broth
½ tsp soy sauce
½ tsp balsamic vinegar
2 tbsp tomato paste
Half cup grated cheddar cheese
2 tbsp freshly chopped parsley
1 tsp flour
5 tbsp beef broth
Boil potatoes until tender but still firm
While waiting for the potatoes to get cooked, sautee onion. Put half stick of butter in a large pan, add the onion. Cook until onions become a bit transparent and fragrant.
Add the beef and cook until the beef is no longer pink or the meat juice is no longer pink, add vegetables. Season with salt and pepper. Add the soy sauce and balsamic vinegar. Add tomato paste. Mix the ingredients together to make sure that flavor is consistent. Add beef broth. Let it simmer for at least 3 minutes but not more than 5 minutes.
Optional: towards the end, you can make the meat layer a bit moist by mixing 1 tsp of flour to 5 tbsp of cold beef broth, then add the flour mixture to the meat/veg mixture.
Once the potatoes are tender, remove from heat then drain excess water. Using a potato masher, mash them in a bowl with half stick butter. Season with salt (substitute: celery salt or parsley salt) and pepper.
For a fluffier mashed potato, you can put the mashed potato into a fine mesh then using the back of a serving spoon, push the mashed potato to the other side of the mesh. Mashed potatoes should come out like a mushy strands of pasta.
In a casserole or baking pan, pour the meat mixture making sure that the thickness is consistent. Add the mashed potato on top. Add parsley and grated cheddar cheese.
Bake in a preheated oven at 400 F for about 25-30 minutes. If you want a crusty top or to have a smokey flavor, you can broil it for the last 2 minutes…. ENJOY!