Shepherd’s Pie

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It’s one bombastic dish when all ingredients make you go for seconds. In this case, my favorite sauted beef and creamy mashed potatoes– yes, the savory tandem called shepherd’s pie. The original dish calls for the use of lamb or mutton although the use of ground or roast beef has become  a  preference among foodies overtime.

I usually make this when there’s leftover mashed potatoes in the ref. Why, the overnight version of these tubers tend to be more firm and flexible that makes baking and slicing it afterwards easier.

Okay, here’s how to do it. You will need:

Mashed potato

3 large potatoes

1/4 cup butter

1/4 cup heavy  cream

salt and pepper to taste

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Boil potatoes. Drain once tender.

Mash with potato masher leaving the skin on.

Throw in remaining ingredients. Mash until all ingredients blend in.

Meat filling

3/4 kilo ground beef

2 tomatoes, diced

5 cloves garlic, minced

1 onion, minced

1/2 cup tomato sauce

salt and pepper to taste

1/2 teaspoon dried basil

1/4 tsp cayenne pepper

oil

1 egg (egg white only)

In a skillet, saute beef in onion, garlic and tomatoes.

Season with salt and pepper. Add cayenne pepper and basil. Add a cup of water. Bring to a simmer until meat is tender and water has evaporated. Add tomato sauce. Simmer for five more minutes.

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In a pie dish, pour meat mixture and top with mashed potatoes. Brush top with egg white and sprinkle with dried basil leaves. Bake for ten minutes at 350 deg c.

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2 responses »

  1. Masarap! I will often add some peas and diced carrots to the meat mixture as well for color and texture. Try it sometime! 🙂

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