Shepherds Pie with Coarse Puree

Name: Shepherds Pie with Coarse Puree
Yield: 4 servings
Cuisine: British, English
Ingredients: 1 kilo Peeled potatoes Cut Into Small Pieces; 1 litre water; 200 ml milk; 10 g butter; 1 Finely Chopped Red chilli pepper (About 1 tbsp); 1 tsp sea salt; 10 g butter; 6 carrots; 2 red peppers Cut Into Small Cubes; 3 Small garlic cloves Cut Into Thin Slices; 400 g beef mince (About 6% Fat); 500 ml red wine Sauce; tsp sugar; tsp sea salt; Freshly Ground pepper; 200 g vegetables

Hearty, comforting, warming…the classic shepherd's pie is a traditional English meal that is a fan favourite in any household. The perfect winter warmer, this dish is the perfect comfort food to fill you up on a cold night. Consisting of a rich and flavourful stew mixture topped with creamy, fluffy mash, you can guarantee you will be left with zero leftovers when you make this.

Ingredients

Peeled potatoes Cut Into Small Pieces	1 kilo
Water	1 litre
Milk	200 ml
Butter	10 g
Finely Chopped Red chilli pepper (About 1 tbsp)	1
Sea salt	1 tsp
Butter	10 g
Carrots	6
Red peppers Cut Into Small Cubes	2
Small garlic cloves Cut Into Thin Slices	3
Beef mince (About 6% Fat)	400 g
Red wine Sauce	500 ml
Sugar	tsp
Sea salt	tsp
Freshly Ground pepper
Vegetables	200 g

Instructions

Step 1

Boil the water and potatoes in a large, covered, heavy-based saucepan on a low heat for approximately 20 minutes.

Step 2

Drain the water off and steam the potatoes dry. Roughly mash them with milk, butter, chilli pepper and salt. Taste.

Step 3

Heat half of the butter in a sauté pan, taking care not to burn it. Fry the carrots, peppers and garlic for approximately 3 minutes.

Step 4

Remove the vegetables and fry the mince until it crumbles and is a brown colour. Put the vegetables back in the pan along with the red wine sauce, sugar, salt and pepper. Heat the sauce and taste.

Step 5

Put the meat sauce in a greased ovenproof dish (approximately 6 x 22 x 27 cm). Gently distribute the mashed potatoes on the meat and vegetable sauce - leaving approximately 2 cm free along the edge of the dish. Use a fork to "smooth" the potato down.