Shepherd's Pie

KBB#40: Shepherd's Pie

one of the best thing that still happened to me is that i'm still a member of KBB after all this time. though it's getting harder to keep committing to do all the challenges its given every 2 months, but i still always love all the challenges given. from a long time ago, there's always some connection about what i want to make and what i challenged to make. like this shepherd's pie, i've been wanting to make this pie during my internship program which happened last year, but due to the time constraint i never had the chance to make and try it at home and so the wants to make it just evaporated not long after.

then this month, the opportunity to actually make this pie comes again. it's really fun to make this kind of pie, my favorite part is making the mashed potato and cooking with wine is just something fancy that i love, hahaha, though at the end you barely taste any wine there. shepherd's pie is supposed to be made with lamb but i used beef instead. the final verdict, shepherd's pie has a nice delicate taste that is very good for you who's craving for something comforting without too much rich flavors, though i prefer something a bit rich and flavorful but nonetheless this one is very good for me and my diet.

Shepherd's Pie
modified from The Cooking Book - DK via KBB

250 gr minced beef
1 tbs vegetable oil
1/2 onion, minced
1 clove garlic, minced
1 medium sized carrot, diced
1/2 cup peas
50ml dry red wine
1 tbs all purpose flour
125ml beef stock
1/2 tbs worcestershire sauce
1 tbs dried parsley
1 tsp dried rosemary
salt to taste
black pepper freshly grounded, to taste

mashed potato:
4 potatoes, peeled, diced
1 leek, chopped
salt to taste
1 tsp ground nutmeg
2 tbs butter
75ml warm milk

directions:

1. mashed potato: bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain and mash. mix in butter, chopped leek, and milk. cook for another couple minutes until butter melted and incorporated evenly. season with salt and nutmeg, set aside.
2. filling: heat vegetable oil over medium-high heat, sautee meat until light brown, set aside.
3. on the same pan, sautee onion and garlic until fragrant, add in peas and carrots, cook for about 5 minutes until vegetables soften but half cooked. add in the meat. sprinkle with flour. add in wine, simmer for about 2 minutes, add in stock and worcestershire sauce. simmer until the liquid thickens. season with salt and pepper and dried herbs.
4. preheat oven to 200*C, put filling in heatproof bowl/ pie dish. topped with mashed potatoes. bake for about 20 minutes or until the potatoes browned and crisp enough.