Luxurious Shepherd’s Pie

This week’s recipe – Shepherd’s Pie (the ultimate in comfort)

6 medium size potatoes
4 cloves of garlic
olive oil
2 bell peppers
6 medium carrots
4 celery stalks
1 large onion
2 large tomato
1 kg ground meat
1/4 cup tomato paste
1/4 cup flour
1 cup boiling water
1 tbsp thyme (or other spices of your liking)
1 tbsp oregano
cracked black pepper

Preheat your oven to 450. Dice the potatoes into 1 inch chunks (leave the skin on). Add the potato chunks and the garlic cloves to a pot of boiling water. While the potatoes are boiling dice the remaining vegetable into 1/4 or 1/2 inch chunks. Saute the onion until translucent and then add the carrots and celery. Once the carrots start to soften add in the tomato paste and flour and spices. Add in the ground meat and cook until the meat is browned. Add one cup of water and set aside. Once the potatoes are soft enough to be easily pierced, strain them and the garlic, season with salt pepper and olive oil, and then give it all a good vigorous mashing. This is a great place to get your kids or little siblings involved. Let the kids stir the remaining veggies into the meat mix and pour into an appropriate sized casserole. Plop mashed potatoes over the top and spread them out to the edges. Pop it into the oven for 20 minutes, let it rest for 5, and enjoy!

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