Season 2 Episode 6 | Shepherd’s Pie

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This is one dish you can never find in restaurant because it’s a family favourite and it’s best eaten at home in the comfort of your PJ’s and surrounded by your loved ones. Creamy potato mash on a base of tomato sauce minced beef sprinkled with dashes of herbs and spices.

Serves 6

Ingredients

Potatoes

  • 1 Kilogram Russet Potatoes
  • 240 Millilitres Milk
  • 30 Grams Unsalted Butter
  • 2 Piece Egg
  • 3/4 Teaspoon Salt
  • 1/4 Teaspoon Pepper

Meat Filling

  • 1 Cup Chopped Onion
  • 450 Grams Mix Vege
  • 2 Cloves Garlic
  • 500 Grams Minced Beef
  • 2 Tablespoon Plain Flour
  • 2 Teaspoon Tomato Paste
  • 240 Mililitre Chicken Broth
  • 1 Teaspoon Worcestershire Sauce
  • 1 Teaspoon Rosemary Leaves
  • 2 Tablespoon Parmesan Cheese
  • 1 Tablespoon Caster Sugar
  • 2 Tablespoon Vegetable Oil
  • 1 Teaspoon Salt
  • 1.5 Teaspoon Black Pepper

Instructions

Potatoes

  1. Peel potatoes and cut into smaller pieces.
  2. Boil potatoes and wait for 15 minutes until soft
  3. Drain and let it cool.
  4. Mash potatoes with milk, egg, butter, salt and pepper
  5. Mix well till smooth and creamy. Set aside.

Meat

  1. Heat oil and saute onion.
  2. Add garlic and saute until fragrant.
  3. Coat the minced beef with flour.
  4. Toss the minced beef into the pan and cook until brown.
  5. Add mixed vege and stir well.
  6. Add the remaining ingredients and bring to a boil.
  7. Simmer slowly for another 10 to 12 minutes.
  8. Add the meat mixture into a baking pan.
  9. Top the mixture with the mashed potatoes.
  10. Bake the pie in the oven with 180 deg celsius.

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