Shepherd's Pie Danish Variant
I think that most Shepherds Pie recipes are too boring and tasteless So I wanted to beef up the taste so here is my variant
I think that most Shepherds Pie recipes are too boring and tasteless So I wanted to beef up the taste so here is my variant
- Carbohydrate 83.5146872680063 g
- Cholesterol 110.054194241105 mg
- Fat 35.0195143480419 g
- Fiber 10.5847285031161 g
- Protein 38.6070825146061 g
- Saturated Fat 12.6177390740634 g
- Serving Size 1 1 Serving (821g)
- Sodium 751.953785902587 mg
- Sugar 72.9299587648902 g
- Trans Fat 5.00797626283154 g
- Calories 822 calories
Step-by-step
- Heat the olive oil in a preferably non stick pan.
- Add the onion and let it turn golden brown.
- Put one third of the beef in the pan and let it turn brown.
- Then do the same with the rest of the meat, one third at the time.
- In this way the meat will not boil, but will be fried.
- Put in the rest of the ingredients except the patatoes.
- Cook for approx. 30 min or until the liquid is gone and the beef has thickened .
- In the meantime cook the pealed potatoes without salt for 20 minutes.
- Mash the potatoes with milk, salt and pebber.
- Put the meat in a large oven proof dish, and put the mashed potatoes on top.
- Use a fork to make a nice pattern in the mashed potatoes.
- Bake the dish in the oven on 200 degrees celsius for 30 minutes or until the potatoes has a nice brown colour.
A golden, ridged crust of mashed potato gives way to a dense, deeply savory filling scented with red wine and chilies. Brown the ground beef in three separate batches inside a wide, heavy-bottomed nonstick skillet. Crowding the pan releases excess moisture that causes the protein to grey and steam rather than brown via the Maillard reaction. Maintaining high heat ensures proper caramelization of the fond on the pan floor. Deglazing with dry red wine dissolves those browned bits back into the sauce. Simmer the beef mixture uncovered for thirty minutes to reduce the liquid until thick. A wide rimmed ovenproof dish provides the necessary surface area for the filling. Spread the potatoes evenly and score the surface with the tines of a fork to create multiple raised points that catch heat and brown faster at two hundred degrees Celsius. Dietary restrictions are easily managed by substituting the dairy in the mash with unsweetened plant milk and oil, matching standard culinary fat ratios. Potatoes should boil unsalted for twenty minutes until tender enough to break apart under minimal pressure. Purée them while hot to prevent a gluey texture caused by ruptured starch cells.
