The translated dish is called “shepherd’s pie” – and, of course, only because the minced meat in it usually comes from lamb, not from the shepherd. This traditional British dish always consists of two layers: minced meat on the bottom and mashed potatoes on top. The French can do the same, calling a mashed potato stew “Hachis Parmentier” said to have been invented by an apothecary. It sounds irresistible and kind of comfortable. Such a pie is prepared quickly and the oven does the rest.
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Of course, pies are always leftovers, and any type of minced meat can be used. Or fish, then called Fisherman’s Pie. If you prefer vegetarian dishes, you can choose a layer of tomato beans or another protein-rich vegetable or fresh mushroom as the base.
British star chef Jamie Oliver recommends three different cake recipes in his new cookbook, 7 Times Different (published by Dorling Kindersley). They’re hard to avoid, but today I’m recommending another one, “Wild and Cozy,” from the charming winter cookbook by the successful trio of Cawley/van Deelen/Schäper. Maybe because I like the recipe with ground beef and stock and a little Worcestershire sauce. Or the photo whets the appetite. Or because I’m so greedy for casseroles, I want to try the braised prime rib casserole with macaroni and feta cheese crust on the front page of the book…
RECIPE: Shepherd’s pie – meat ragout with mashed potatoes
ingredients (4 people)
1/8 celery root
500 g of minced beef
1-2 cloves of garlic
1 teaspoon of fresh thyme leaves
freshly ground pepper
1 tablespoon of tomato paste
1 dash Worcestershire sauce
200 ml of beef broth
500 g of flour potatoes
80 ml of milk
100 grams of butter
Wash the carrot, peel it, cut it into small pieces. Cut leek, wash thoroughly and cut into thin rings. Wash the celery, peel and chop.
Fry the ground beef in the pan until it crumbles, about 5 minutes. Peel the onion and garlic, chop finely, add to the pan and fry for another 4-5 minutes. Add the chopped vegetables and season with thyme, salt and pepper. Stir in tomato paste and Worcestershire sauce. Pour in the beef stock and simmer gently for about 40 minutes, until the stock has almost evaporated.
Meanwhile, peel the potatoes, wash them, boil them in salted water and drain them. Heat the milk and oil in a pot, add to the potatoes and make a smooth puree. Sprinkle with salt.
Pour the meat sauce into the casserole dish, spread the mashed potatoes on top and bake in the middle of the oven until golden brown, about 25-30 minutes.
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