La clave de un buen pastel de carne es el rico relleno, que se logra dorando la carne picada de cordero y agregando verduras cortadas en cubitos, salsa Worcestershire y pasta de tomate. Aquí está mi receta de pastel de carne.
Category
Dinner
Servings
4-6
Prep time
10 minutes
Cook time
1 hour
The key to a great Shepherd's pie is the rich filling, achieved by browning the lamb mince and adding diced vegetables, Worcestershire sauce, and tomato paste. Here's my recipe for Shepherd's pie.
Ingredients
- 2 tbsp extra virgin olive oil
- 1kg lamb mince
- 1 brown onion, finely diced
- 1 carrot, peeled, finely diced
- 3 cloves garlic, finely chopped
- 1 tbsp tomato paste (puree)
- 3 sprigs rosemary, leaves chopped
- sea salt, to taste
- 1½ tbsp plain flour
- 1 tbsp worcestershire sauce
- 2 dried bay leaves
- 2 cups (500ml) chicken stock
- 1 chicken stock cube, crumbled
- 1 cup frozen peas
- 1kg Sebago potatoes, peeled, cut into chunks
- 100g butter, diced
- ⅓ cup (80ml) milk
- ½ cup (30g) panko breadcrumbs
- ⅔ cup (80g) grated cheddar cheese
Directions
Heat half the oil in a large frying pan on medium-high heat. Cook lamb in batches, breaking up with the back of a wooden spoon, until well browned. Set aside.
- Heat remaining oil in a large deep frying pan on medium. Cook onion and carrot, stirring, for 5 minutes until softened. Add garlic, cook for a further minute. Stir in tomato paste and rosemary, cook for 2 minutes, season with salt. Sprinkle the flour over vegetables and stir until well mixed.
- Add lamb to pan, stirring to combine. Stir in Worcestershire and bay leaves, then add stock. Bring to a simmer, stirring to scrape off any bits on the base of the pan.
- Stir in the stock cube, then cover and simmer on low for 30 minutes.
- Place potatoes in a large saucepan of cold salted water. Place over medium high heat and cook for 35 minutes, until fork tender. Drain well in a colander, then place the colander back over the hot saucepan to dry out potatoes.
- Mash potatoes or push through a ricer into a large bowl. Stir in butter and milk, season with salt and mix until very smooth.
- Preheat the oven to 180°C fan forced (356°F).
- Remove bay leaves from lamb mixture and discard, then stir in the peas. Transfer mixture to a 2.5L (2.65 Qrt) capacity oven dish.
- Spoon mash over lamb mixture, completely covering top. Sprinkle top with panko, then cheese.
- Bake for 25 minutes, with a tray underneath to catch any drips.
- Allow to cool for 5 minutes before serving. Enjoy!
