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This Shepherd's Pie recipe is a comforting and impressive dish featuring a rich meat and vegetable gravy topped with creamy, cheesy mashed potatoes. It's perfect for a holiday table and incredibly satisfying.
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Prepare and boil the russet potatoes. → Mash potatoes with cream, salt, parmesan, and egg. → Sauté ground beef, onions, and garlic, then thicken with flour. → Add red wine, broth, tomato paste, Worcestershire, and frozen vegetables; simmer until thickened. → Transfer filling to a pie dish, top with mashed potatoes, drizzle with butter, and bake until golden. → Rest before serving and garnish with fresh herbs.
Prepare and boil the russet potatoes. → Mash potatoes with cream, salt, parmesan, and egg. → Sauté ground beef, onions, and garlic, then thicken with flour. → Add red wine, broth, tomato paste, Worcestershire, and frozen vegetables; simmer until thickened. → Transfer filling to a pie dish, top with mashed potatoes, drizzle with butter, and bake until golden. → Rest before serving and garnish with fresh herbs.
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You can start with leftover mashed potatoes if you have them, but the recipe shows how to make them from scratch.
Rinse chopped potatoes to prevent discoloration and remove excess starch.
Do not overcook the potatoes for mashing.
Shepherd's Pie is traditionally made with ground lamb; if using ground beef, it's sometimes called Cottage Pie.
Ensure your baking dish is deep enough to prevent the filling from bubbling out and leaking in the oven.
Placing a sheet of foil under the baking dish during baking can catch any potential leaks.
Let the pie rest for 15 minutes after baking to allow the filling to set and cool slightly before serving.
This dish can be made a day ahead and reheated; add a few extra minutes to baking time if reheating from cold.
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