Shepherds Pie with Coarse Puree

Name: Shepherds Pie with Coarse Puree
Yield: 4 servings
Cuisine: British, English
Ingredients: 1 kilo Peeled potatoes Cut Into Small Pieces; 1 litre water; 200 ml milk; 10 g butter; 1 Finely Chopped Red chilli pepper (About 1 tbsp); 1 tsp sea salt; 10 g butter; 6 carrots; 2 red peppers Cut Into Small Cubes; 3 Small garlic cloves Cut Into Thin Slices; 400 g beef mince (About 6% Fat); 500 ml red wine Sauce; tsp sugar; tsp sea salt; Freshly Ground pepper; 200 g vegetables

Hearty, comforting, warming…the classic shepherd's pie is a traditional English meal that is a fan favourite in any household. The perfect winter warmer, this dish is the perfect comfort food to fill you up on a cold night. Consisting of a rich and flavourful stew mixture topped with creamy, fluffy mash, you can guarantee you will be left with zero leftovers when you make this.

Ingredients

1 kilo Peeled potatoes Cut Into Small Pieces
1 litre Water
200 ml Milk
10 g Butter
1 Finely Chopped Red chilli pepper (About 1 tbsp)
1 tsp Sea salt
10 g Butter
6 Carrots
2 Red peppers Cut Into Small Cubes
3 Small garlic cloves Cut Into Thin Slices
400 g Beef mince (About 6% Fat)
500 ml Red wine Sauce
tsp Sugar
tsp Sea salt
Freshly Ground pepper
200 g Vegetables

Instructions

Step 1

Boil the water and potatoes in a large, covered, heavy-based saucepan on a low heat for approximately 20 minutes.

Step 2

Drain the water off and steam the potatoes dry. Roughly mash them with milk, butter, chilli pepper and salt. Taste.

Step 3

Heat half of the butter in a sauté pan, taking care not to burn it. Fry the carrots, peppers and garlic for approximately 3 minutes.

Step 4

Remove the vegetables and fry the mince until it crumbles and is a brown colour. Put the vegetables back in the pan along with the red wine sauce, sugar, salt and pepper. Heat the sauce and taste.

Step 5

Put the meat sauce in a greased ovenproof dish (approximately 6 x 22 x 27 cm). Gently distribute the mashed potatoes on the meat and vegetable sauce - leaving approximately 2 cm free along the edge of the dish. Use a fork to "smooth" the potato down.