Shepherd's Pie Recipe

Shepherd's Pie Recipe

Ingredients 

For the potatoes: 

1/2 pounds reddish brown potatoes 
1/4 cup cream 
2 ounces unsalted spread 
3/4 teaspoon legitimate salt 
1/4 teaspoon newly ground dark pepper 
1 egg yolk 

For the meat filling: 

2 tablespoons canola oil 
1 cup hacked onion 
2 carrots, stripped and diced little 
2 cloves garlic, minced 
1/2 pounds ground sheep 
1 teaspoon legitimate salt 
1/2 teaspoon newly ground dark pepper 
2 tablespoons generally useful flour 
2 teaspoons tomato glue 
1 cup chicken soup 
1 teaspoon Worcestershire sauce 
2 teaspoons newly hacked rosemary leaves 
1 teaspoon newly hacked thyme leaves 
1/2 cup new or solidified corn pieces 
1/2 cup new or solidified English peas 

Method:

1. Strip the potatoes and cut into 1/2-inch dice. Spot in a medium pot and spread with cold water. Set over high warmth, cover and heat to the point of boiling. When bubbling, reveal, decline the warmth to keep up a stew and cook until delicate and effectively squashed with tongs, around 10 to 15 minutes. Spot the cream and spread into a microwave-safe compartment and warmth in the microwave until warmed through, around 35 seconds. Channel the potatoes in a colander and afterward come back to the pan. Squash the potatoes and afterward include the creamer, spread, salt and pepper and keep on crushing until smooth. Mix in the yolk until very much joined. 

2. Preheat the stove to 400 degrees F. 

3. While the potatoes are cooking, set up the filling. Spot the canola oil into a 12-inch saute dish and set over medium high warmth. When the oil gleams, include the onion and carrots and saute just until they start to take on shading, around 3 to 4 minutes. Add the garlic and mix to join. Include the sheep, salt and pepper and cook until sautéed and cooked through, roughly 3 minutes. Sprinkle the meat with the flour and hurl to cover, proceeding to cook for one more moment. Include the tomato glue, chicken soup, Worcestershire, rosemary, thyme, and mix to join. Heat to the point of boiling, diminish the warmth to low, spread and stew gradually 10 to 12 minutes or until the sauce is thickened somewhat. 

4. Add the corn and peas to the sheep blend and spread uniformly into a 11 by 7-inch glass heating dish. Top with the pureed potatoes, beginning around the edges to make a seal to keep the blend from rising and smooth with an elastic spatula. Spot on a material lined half sheet dish on the center rack of the broiler and prepare for 25 minutes or just until the potatoes start to dark colored. Expel to a cooling rack for at any rate 15 minutes before serving.