Recipe of Quick Beef Pot Pie à la Shepherd’s Pie
Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Simple Way to Prepare Speedy Beef Pot Pie à la Shepherd’s Pie. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Beef Pot Pie à la Shepherd’s Pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef Pot Pie à la Shepherd’s Pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Beef Pot Pie à la Shepherd’s Pie is 8 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Beef Pot Pie à la Shepherd’s Pie estimated approx 1 h 30 min.
To get started with this recipe, we must first prepare a few ingredients. You can have Beef Pot Pie à la Shepherd’s Pie using 23 ingredients and 8 steps. Here is how you cook it.
A frigid day in New York made me concoct this dish inspired by England’s Shepherd’s Pie. I made it with ground beef, not lamb. I used bags of frozen mixed vegetables and peas that a guest had left in my freezer. And I mashed together potatoes and a yam that I had to use before it went bad. In other words, it’s a very flexible dish that can be easily adapted to what is in the kitchen. This pot pie hit the spot. I’ll definitely be making it again.
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Ingredients and spices that need to be Take to make Beef Pot Pie à la Shepherd’s Pie:
- 1 onion, finely chopped
- 1 tablespoon vegetable oil
- 2 pounds ground lean beef
- 2 cloves garlic, minced
- 1/2 cup dry sherry or red wine
- 1 cup crushed tomatoes
- 1/2 cup chicken stock
- 5 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon dry thyme leaves
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 envelope unflavored gelatin
- Ground black pepper
- Frozen or fresh vegetable mix that includes carrots
- 2 cups frozen peas
- 3 1/2 pounds Yukon Gold potatoes or yams or a combination, peeled and cubed
- 5 tablespoons butter
- 3/4 teaspoon ground nutmeg
- Ground white pepper
- 1 3/4 cup milk
- 1 egg, beaten
- Parmesan cheese
Instructions to make Beef Pot Pie à la Shepherd’s Pie
- In a Dutch oven sauté onion in oil for 5 minutes at medium temperature.
- Add beef and cook, breaking it into pieces and stirring occasionally for 10 minutes. Add garlic and keep cooking until there’s no more pink.
- Add sherry and let the alcohol evaporate. Add tomatoes, stock, 2 teaspoons salt, sugar, thyme, bay leaves, Worcestershire sauce, gelatin powder, and ground black pepper to taste. Mix and cook for 10 minutes.
- Preheat oven to 425F.
- Add vegetables and cook for 10 minutes. Remove bay leaves.
- Pour mixture in a 15x10-inch baking pan that is on a rimmed baking sheet. Scatter peas on top.
- Make mashed potatoes by steaming them, ricing them and mixing with butter, nutmeg, 3 teaspoons salt, milk, and egg. Pour in a piping bag and distribute over peas evenly. Sprinkle Parmesan cheese and smooth with spatula.
- With a fork create a pattern and bake until the top starts to brown. Let it rest for at least 20 minutes before eating. It can be made ahead: let it cool, wrap in plastic, and refrigerate for up to two days; then reheat in a 350F oven for 30 minutes and then broil for a few minutes.
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