skinnymixer's Rustic Shepherd's Pie
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
- 1 medium brown onion peeled, halved
- 1 medium carrot roughly chopped
- 2 cloves of garlic peeled
- 30 g olive oil
- 300 g liquid beef stock or 300g | 10.6 oz water + 1 tbsp beef stock concentrate
- 70 g tomato paste
- 5 g worcestershire sauce or soy sauce
- 1 tsp paprika
- 1/4 tsp cracked black pepper
- 500 g lamb or beef mince
- 100 g frozen peas
- 500 g potatoes unpeeled, cut into small cubes
- 30 g butter
- 30 g cream
- 1/2 - 1 tsp salt
Add onion, carrot and garlic to mixer bowl. Chop for 3 sec/speed 6/MC on. Scrape bowl down.
Add oil and cook for 5 min/100°C or 212°F/speed 1/MC off.
Add stock, tomato paste, worcestershire sauce, paprika and pepper to mixer bowl.
Insert simmering basket and put the mince inside the simmering basket.
Put your deep steaming tray in place with the potatoes inside. Cook for 20 min/steaming temp/speed 3. Break mince up with a spoon carefully half way through cooking.
Set your mince aside in your baking dish, preheat your oven to 200°C or 400°F and continue to cook potatoes for a further 5 min/steaming temp/speed 3, or until cooked.
Stir through peas and desired amount of gravy (liquid in the mixer bowl) through the mince.
At this point you can choose to rinse the mixer bowl if you want to, put your potatoes into the mixer bowl with butter, cream and salt - mash briefly for 3-4 sec/speed 4/MC on. Repeat if required.
Top mince mixture with rustic mash and bake in the oven for 20 min, or until golden brown.
Use your sharp blade for this recipe.
At step 5 use ST temp if using an Intelli and 120-130°C or 250-270°F if using a Supercook.
At step 6 use ST temp if using an Intelli and 120-130°C or 250-270°F if using a Supercook. Add on a extra cooking time if required.
At step 8 process until desired mash consistency.
Serving: 220g | Calories: 406kcal | Carbohydrates: 13.3g | Protein: 23.3g | Fat: 28.2g | Saturated Fat: 11.7g | Sodium: 432mg | Sugar: 4.1g