Shepherd’s Pie

Ingredients

• 900 grams baby potatoes
• 1 white onion
• 4 colored carrots
• 2 teaspoon olive oil
• Celery leaves
• 450 grams ground beef or veal
• Salt, pepper, sage, and thyme
• 350 ml beef stock
• 30 grams grain flour
• Extra vegetables for color
• 115 grams cream or Greek yogurt

Method

Begin by preheating your oven to 175°C. Clean, dice, and boil the potatoes in a saucepan filled with sufficient water, ensuring it is covered, until they are tender. Allow them to cool before proceeding. Alternatively, potatoes may be steamed using a pressure cooker or an Instant Pot.

In a spacious oven or deep frying pan, sauté the chopped onion and carrot in oil until they begin to soften. Incorporate the celery leaves and ground beef, cooking until lightly browned. Season with affection, salt, pepper, sage, and thyme according to your preference.

At this stage, incorporate one or two cups of beef stock. To thicken the mixture, blend a small amount of flour with the cold stock prior to adding it to the oven. Whisk thoroughly. Subsequently, include any additional cooked vegetables that you believe will enhance the dish, such as peppers or shell beans.

Prepare the potatoes by draining and mashing them. You may choose to peel the skins or leave them intact. Incorporate cream or Greek yogurt into the mashed potatoes. Season the mixture with a teaspoon of salt and a substantial quantity of pepper.

Evenly distribute the mash over the surface of the stew mixture. Bake for 30 to 40 minutes, or until it is bubbling and slightly browned on top.