I am ashamed to say that despite being married to Ben for so long, this was the first time i tried making or eating Shepherd’s Pie. I have always thought that the dish looks kinda mushy and unappetizing but i must admit that i am so very wrong! The flavours really come together very well. Homemade ragu sauce topped with creamy mashed potatoes, what is there to not like?! I didn’t actually follow any recipe so i don’t know how authentic this is, this is cooked in my own style. But according to Ben, I nailed it! I love the sauce so much that i might try to make this in my lasagna 🙂
- 4 medium potatoes
- For mash: splash of milk, knob of butter, salt and pepper
- 300g minced beef
- 3 cloves of garlic, chopped
- 1 large red onion, diced
- 1 carrot, diced
- Salt and pepper
- 1/2 tsp chilli powder
- 1/2 tsp cummin seeds
- 2 heaped tbsp flour
- 2 tbsp pure tomato paste
- 1 cup chicken stock
- Boil potatoes till tender. Mash the potatoes with milk, butter, salt and pepper while it is still hot, until smooth and creamy.
- In a hot pan, heat oil and saute garlic and onions until fragrant.
- Add in diced carrots and fry for a few minutes.
- Add in minced beef, fry until lightly brown.
- Season with salt, pepper, chilli and cumin.
- Add in flour and toss until well combined. Add in tomato paste and toss evenly.
- Pour in chicken stock and bring to boil.
- Lower heat and simmer for about 10 – 15mins, until sauce is reduced and thickened.
- Place ragu sauce in a baking dish, top with mash potatoes.
- Bake in a preheated oven at 200 deg for about 30mins until golden. After 30 minutes, my potatoes were abit pale, so i turned off the bottom heat, switch to top heat to brown the top until golden.