Potato and meat casseroles are, perhaps, in any kitchen in the world. In England, this hearty and elegant dish is called the "Shepherd's" pie …
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You will need
- For 2 servings:
- 250 g minced lamb;
- 0.5 large onions;
- 0.5 carrots;
- 0.25 stalks of celery;
- 0.5 tbsp tomato paste;
- 1 clove of garlic;
- 1 tbsp vegetable oil;
- 1 tbsp Worcestershire sauce;
- 125 ml of red dry wine;
- 125 ml of chicken stock;
- 0.5 kg of large potatoes;
- 25 g butter;
- Yolk;
- Grated parmesan;
- Cumin, rosemary, salt and black pepper to taste.
Instruction manual
1
We clean and put the potatoes to boil. While it is boiling, preheat the oven to 180 degrees.
2
Rub garlic on a fine grater, and on a grater larger - carrots and onions. Peel the celery and chop it into a small cube. Heat the oil in a pan, put the minced meat there, season with salt and pepper and fry for a couple of minutes. We send vegetables, tomato paste, Worcestershire sauce, caraway seeds and rosemary to the pan, keep it on fire for about three more minutes, not forgetting to stir. Pour the wine, wait until it evaporates. Then add the broth, keep on medium heat until the sauce thickens.
3
Potatoes should be ready by this moment. We drain the liquid and return the potatoes to the fire for a minute, so that all excess liquid is completely evaporated. Turn the mashed potatoes, add the yolk and 1 tbsp. grated parmesan. Mix, season to taste.
4
Lubricate the form with oil, put the meat filling on the bottom and cover it with a layer of mashed potatoes. Sprinkle some more parmesan on top and put in the oven for 20 minutes. Bon Appetit!