Meet the Sheppard - The Pie that is
Changing the legacy of the pie. Delicious realtively light twist on the sheppard pie. Without peas and corn!
≈ 685 kcal · 43 g protein · 45 g carbs · 37 g fat — AI estimate per serving
Ingredients
Method
- 1
Fry mince and the diced onion gently
- 2
Dust the flour over mince and onions. Add the Wochestershire sauce, tomatoe puree and the stock.
- 3
Stir the contents add salt, pepper to taste. Add the rosmarin and thymian (finely chopped when added fresh). and add the carrots. Set aside to cool and fill in the pie shape.
- 4
Make the mash from the steamed or cooked pealed potatoes. Mash thoroughly and add cheese, salt to taste (careful!), lots of butter :), and some milk. Mash firmly and do not use a food processor as this destroy the texture of the potatoes. Taste and add more butter if you want :). This should be fluffy and full of flavour. Pipe the mash over the relative cool pie filling
- 5
Bake in an oven until the mash is brown. Enjoy this Welsh comfort food!
Rémy's wine pairing
Red Wine
Quilceda Creek red wine 2012 (83% Cabernet Sauvignon - 11% Merlot - 4% Cabernet Franc - 1% Petit Verdot - 1% Malbec)
