Shepherd’s Pie

Shepherd’s Pie is a classic dish of British comfort food with a long history. It is believed to date back several centuries, likely becoming popular after potatoes were introduced as a staple food. Traditionally, it was a practical way to use up leftover meat and mashed potatoes from a Sunday roast, turning them into a hearty meal for the next day 

Ingredients

• 500 g ground beef

• 2 medium onions

• 1 medium carrot

• 2 celery stalks

• 1/2 cup frozen peas

• 4 large potatoes

• butter, sour cream, milk (for mashed potatoes)

• salt, pepper, sweet paprika

• 1 egg yolk

Steps

1. Boil the potatoes in salted water until tender

2. Prepare mashed potatoes (I add butter, a little sour cream, and milk until I reach the desired consistency)

3. Dice the onion, carrot, and celery

4. Sauté the vegetables in vegetable oil until golden, then set aside

5. In the same pan, add the ground beef and cook, stirring, until fully browned

6. Add peas and the sautéed vegetables, season with salt, pepper, and mix well

7. Transfer the filling into a baking dish and cover with mashed potatoes on top (I use a piping bag for this)

8. Lightly brush the mashed potatoes with egg yolk

9. Bake in a preheated oven at 200°C (390°F) for 30 minutes

• The dish can be prepared in advance and stored in the refrigerator, then baked before serving.

• Sometimes I prepare the meat filling slightly differently: while frying, I add 1 tsp tomato paste, a little sugar, and a splash of beef broth.