Shepherds Pie - A Delicious Basic To Feed The Family

Video Description

This recipe will elevate your Shepherd’s Pie to the next level. Let me know what you think. Also, just a little note - you can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching. ANDY COOKS THE COOKBOOK: https://cookdinehost.com//products/andy-cooks-the-cookbook?variant=43872618840313?&currency=AUD&tw_source=google&tw_adid=674133001900&tw_campaign=20355651572&gad_source=1&gclid=CjwKCAjw88yxBhBWEiwA7cm6pezair6YWkexekZL9kMrAwa0WvHIeZwFtjrg6boZFC7fn8Ncpsy0GxoCllgQAvD_BwE RECIPE: https://www.andy-cooks.com/blogs/recipes/shepherds-pie-1 *Cost Breakdown (AUD): $21 lamb mince ($14/kg) $9.60 potatoes and vegetables $2 miscellaneous - eg. sauces. (I already have a lot in my cupboard) = $33.60 / 8 = $4.20 per serving* Ingredients: - 1.5 kg (3.3 lbs) lamb mince - 2 brown onions, finely diced - 3 carrots, finely diced - 2 sticks of celery, finely diced - 2 corn cobs, kernels removed - 5 cloves garlic, finely diced - small bunch of rosemary, finely chopped - small bunch of thyme, finely chopped - 2 tbsp olive oil - 2 tbsp tomato paste - 12 dashes Worcestershire sauce - 3 tbsp flour - 1 litre (4 cups) chicken stock - 2 kg (4.4 lbs) potatoes, suitable for mashing (e.g., Sebago) - 100g (3.5 oz) butter - 100ml (3.5 fl oz) milk - handful of panko breadcrumbs - 30g (1 oz) Pecorino cheese, grated - salt to taste Method: 1. Heat a large heavy-based pot over medium-high heat. Add a drizzle of oil. Once hot, add one-third of the lamb mince with a pinch of salt. Cook until browned, then stir and remove from the pan. Set aside and repeat with the remaining mince. 2. Return the pan to high heat. Add onions and carrots and sauté for 2-3 minutes, stirring often. Add garlic, rosemary, thyme, and celery, and continue to stir well. Then, incorporate the tomato paste, Worcestershire sauce, and flour. Cook for another 2-3 minutes, stirring continuously. 3. Add the cooked lamb back to the pan along with the chicken stock. Season with salt, if needed, and simmer on medium-low heat for 20-30 minutes. Add the corn kernels in the last two minutes and stir through. 4. While the meat simmers, place peeled potatoes in cold, salted water and bring to a boil. Cook until fork-tender, about 25-30 minutes. Mash the potatoes using a masher or ricer, then mix in the butter and milk until well absorbed. 5. Preheat the oven to 180°C (350°F). Transfer the cooked meat mixture to an oven-safe dish approximately 30 x 25 cm (12 x 10 inches). Top with mashed potatoes, creating peaks for crispy edges. Sprinkle with Pecorino cheese and panko breadcrumbs. 6. Bake for 35-40 minutes, or until golden brown and crispy on top. FOLLOW ME: Instagram: https://www.instagram.com/andyhearnden TikTok: https://www.tiktok.com/@andy_cooks Facebook: https://www.facebook.com/andy.h.cooks Snapchat: https://story.snapchat.com/p/4730e972-0ae2-4135-8995-a2891534ae1a/1534118165082112 Website with all my recipes: https://www.andy-cooks.com/ Director, Chef and Host: Andy Videographer, Editor: Mitch Henderson Production Manager: Dazz Braeckmans Editor: Caleb Dawkins