This one is a real pickle — it's extremely simple, and doesn't look spectacular, but packs a serious punch of flavor and deliciousness. You can easily upgrade or downgrade the recipe based on your liking, use different ingredients, but as long as you make ground meat under a blanket of mashed potatoes, it's gonna be fine ;-)
Ingredients for 4 portions
- Ground beef: 500g
- Red pepper: 300g
- Spring onion (scallion): 100g
- Canned red beans: 250g
- Salt: 1 teaspoon (5g)
- Black pepper: 1 teaspoon (5g)
- Rapeseed oil: 2 spoons (30g)
- Tomato paste: 2 spoons (30g)
- Herbs: 1 spoon (15g)
- 1x Potato purée (700g)
Step #1: Utensils
- large frying pan
- large casserole dish
- large bowl
Step #2: Prepare vegetables (5 minutes)
Ditch red peppers into bite-sized pieces (1x2cm), and cut scallion (both green and white part) diagonally into 5mm-thick slices.
In the meantime drain the red beans and set aside.
Step #3: Start frying vegetables (5 minutes)
Heat the pan on a medium-high heat, then heat 1 spoon of oil, and distribute it all over the surface of the pan.
In handfuls, fry the red pepper bits, and when browned, move to a large bowl (it takes about 3-4 handfuls to fry everything). Don't add extra oil!
Do the same with white part of the scallion, then quickly sweat the green part of the scallion (let it fry quickly to soften, but don't burn it).
Don't overcrowd the pan while frying vegetables, otherwise they will get steamed and mushy.
Step #4: Fry the meat (5 minutes)
Heat another spoon of oil on the pan, and distribute it all over the surface of the pan.
Drop the meat onto the pan, and quickly separate it with a spatula into smaller pieces, until it's grainy instead of being chunky. Sprinkle 1 teaspoon of salt and stir.
While most of the meat is browned, add all of the red beans and stir everything to quickly bring beans to the temperature.
When the meat is almost done, add 2 spoons of tomato paste and distribute it evenly across the meat, then adjust with black pepper to your liking.
Kill the heat and stir-in 1 spoon of herbs.
Step #5: Start making the casserole (1 minute)
While the pan with meat is still hot, add all of the fried vegetables and stir everything thoroughly, then move meat with vegetables into the casserole dish, press gently to level the surface and set aside.
Step #6: Make the purée (3 minutes)
Follow the instructions on the purée box to quickly make instant one, or prepare real potato purée on your own.
Spread it gently over the meat and vegetables and make decorative swirls on its surface.
Step #7: Bake the shepherd's pie (25 minutes)
Preheat the oven to 160°C (320F) and bake the pie for 25 minutes, then serve while still hot.
Be careful while serving the shepherd's pie — mashed potatoes will form a thin skin over the surface, making it a bit hard to maneuver with usual serving spoons, so use one large one: scoop all the potatoes first, then dig into the meat and vegetables for a mess-free serving and nice presentation.
Nutritional value of 1 portion (484g of 1935g total)
108.17 in 100g
6.67 in 100g
7.95 in 100g
1.75 in 100g
5.41 in 100g
Saturated fat (g)
1.64 in 100g
0.35 in 100g
The nutritional information on this site is not intended to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding proper nutrition.