Today WomanEL teaches how to prepare shepherd's pie. This traditional English grass makes autumn warm and creates a calm atmosphere.
ContentClassic recipeRecipe from chef Evgen KlopotenokShepherd's pie with vegetables
Whenever the shepherds took with them such a meat pie from the field, they could eat it for lunch. Today there are many options for preparing strained autumn relish. We present 3 delicious recipes – from classic, with minced meat and mashed potatoes, to vegetable. Also try cooking pie with the recommendations of the star chef.
Classic recipe
Ingredients< /p>
• 1 tbsp. l. dormouse oil;
• 1 large cibulin;
• 2-3 medium carrots;
• 500 g minced lamb;
• 2 tbsp. l. tomato paste;
• Worcestershire sauce;
• 500 ml cowhide broth;
• 900 g potatoes (cut into pieces);
• 85 g top oil;
• 3 tbsp. l. milk.
Heat a tablespoon of nicotine oil on a baking sheet and cook sliced zucchini and carrots on it for a few quills. When the carrots and cibul become soft, increase the heat and add minced meat. Coat until the fat has evaporated.
Add tomato paste and Worcestershire sauce. Lubricate some more khvilin. Add 500 ml of cowhide broth, bring to a boil, then cover and simmer for 40 minutes. After 20 minutes, remove the cap.
While the filling is being prepared, heat the oven to 180 degrees and prepare the puree. Boil the potatoes and puree them, adding top butter and milk. Place the filling in a baking dish and use a fork to divide the potato puree.
Boil the pie for 20-25 minutes: the puree may come out lightly golden brown, and the filling will roll out from the sides. When the pie is ready, give it 5-10 chillies. Otherwise, you can waste your structure on the plate.
Recipe from chef Evgen Klopotenok
Ingredients
•500 g of minced cow meat
• 1 kg of potatoes
• 1 tbsp of tomato pasta;
• 1 ripchasta cibul;
• 2 cloves chasnik;
• 2 tbsp. l. dormouse oil;
• 1 egg pan;
• 2 spoons of fresh thyme;
• 50 g of top oil (+30 g for greasing the pan and 30 g for greasing the pie);
• salt and pepper to the relish.
Wash the potatoes and place them in a saucepan. Fill with water, add a little salt and cook until tender, about 25 minutes. Allow the cooked potato parts to cool and peel off the skins. Add 50 g of top butter, 1 tablespoon and stir into the puree. Eat and salt until relished.
Peel the cibulin and clove the chasnik, details. Heat the pan with 2 tbsp. l. dormouse oil and coat them until the cybul is soft.
Place 500 g of minced veal on a baking sheet and mix with a spatula. Lubricate 5 quilins on the middle flame. Add 1 tbsp to the minced meat. l. tomato paste and leaves 2 spoons of thyme. Season with salt and pepper to taste.
Heat the oven to 180 degrees. Rub the baking dish with a flavored chasnik clove and grease it with 30 g of softened top butter. Place half of the potato puree on the bottom of the form, and for the animal – minced veal with zibula, evenly divide with a spatula.
Place half of the potato puree onto the meat and divide. Coat the potatoes with 30 g of softened top butter. Place the cake to bake at 180 degrees in the oven for 35 minutes.
Shepherd's Pie with Vegetables
Ingredients
For the filling:
• 500 grams of veal (minced);< /p>
• 100 grams cibul;
• 200 grams of carrots;
• 250 grams of zucchini;
• 70 grams of celeri stalk;
• 3 cloves of chasnik ;
• 400 ml broth;
• thyme, rosemary, bay leaf;
• black and hot pepper;
• oil for lubrication.
For mashed potatoes:
• 1 kg of potatoes;
• 100 grams of milk
• 70 grams of milk butter;
• 4 scoops of eggs;
• hot pepper, nutmeg.
For coloring:
• crepe, parsley;
• red and yellow sweet pepper;
• green cibula.
Afterwards, fry the vegetables until golden brown and place in a bowl: zucchini, carrots, cibul and chasnik can be adjusted to the desired color. After that, fry the minced meat until light brown in color. Before the minced meat, turn the vegetables into the frying pan, stir and pour in the broth.
Add rosemary, thyme and bay leaf (a teaspoon each), black and hot pepper. Simmer over medium heat until everything turns into a thick, saggy sauce with vegetables and meat. Salt the potatoes and remove from the stove.
Prepare potato puree and start assembling the pie. Place some puree at the bottom of the pan and smooth it out. Place the filling evenly and smoothly onto a thin ball of puree.
Cover the pie with puree: spoon even portions onto the pan, and then level. You can add coloring to the herbs and vegetables.
Bake at a temperature of 180 degrees for 20 minutes or until lightly browned. Additionally, you can turn on convection for the golden crust, and then saw your cake.
Previously, we talked about the TOP 4 original recipes from Evgen Klopotenok before Borscht Day in Ukraine.