Beefy Shepherd's Pie
Beefy Shepherd's Pie recipe
Yield
16 servingsPrep
30 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
roast beef
|
|
| 2 | large |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 |
tomatoes
peeled, seeded, chopped |
*
|
|
| 2 | cups |
beef stock
prefer veal stock if possible |
|
| ½ | cup |
red wine
dry |
*
|
| 1 | tablespoon |
cognac
|
|
| 2 | tablespoons |
worcestershire sauce
|
|
| ¼ | pound |
mushrooms
|
|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
canola oil
|
|
| ½ | teaspoon |
thyme
|
*
|
| 8 | medium |
potatoes
|
|
| 2 | tablespoons |
butter
|
|
| ¼ | cup |
milk
|
|
| 1 | large |
egg yolks
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
roast beef
|
|
| 2 | large |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | each |
tomatoes
peeled, seeded, chopped |
*
|
| 473 | ml |
beef stock
prefer veal stock if possible |
|
| 118 | ml |
red wine
dry |
*
|
| 15 | ml |
cognac
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 113.4 | g |
mushrooms
|
|
| 15 | ml |
butter
|
|
| 15 | ml |
canola oil
|
|
| 2.5 | ml |
thyme
|
*
|
| 8 | medium |
potatoes
|
|
| 3E+1 | ml |
butter
|
|
| 59 | ml |
milk
|
|
| 1 | each |
egg yolks
|
|
Directions
Grind roast beef.
Brown meat in butter and oil.
Stir in onion and garlic and cook until onion is starts changing colour.
Stir in mushrooms and cook until liquid has evaporated.
Season with salt and pepper.
Add cognac and cook over high heat until it evaporates.
Add wine and cook until wine has evaporated.
Stir in tomato, broth and thyme.
Bring to a boil and simmer covered for 1½ hour, adding more broth if needed.
Add Worcestershire and cook 10 minutes. Set aside.
Cook potatoes in their skin.
Let cool a little.
Peel potatoes, mash them adding butter, milk, salt, pepper and nutmeg.
Place prepared meat in a baking dish .
Spread potatoes on top.
Brush top with egg yolk.
Bake in 350℉ (180℃) F oven for ½ an hour or until top is golden.
