This is one of those unpretentious home cooked dishes that actually quite laborious. Nothing complicated, but you have to go several stages. After all, this is a fairly common thing for dishes that you can just warm up when you need, however, first you have to spend several hours cooking.
Often, especially at this time of the year, it’s worth it. Sometimes I I think that one hour of cooking alone, in advance and in peace setting is much more preferable than 15 min. crazy running around at the last minute when you are tired and need to entertain full guest room. I say this now, as if in my defense, but also to warn you of the work ahead, and cheer up a bit.
Time: 1hour. 35 minutes Difficulty: medium Servings: 14 – 16 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 kg. chopped venison
- 1 kg. minced pork
- 50 gr dried porcini mushrooms
- 450 gr sliced or sliced champignons
- 2 cans (400 gr.) Chopped tomatoes
- 2 tbsp. l tomato paste (diluted in 1/2 tbsp of water)
- 4 kg potato
- 4 onion heads
- 4 carrots
- 4 cloves of garlic
- 3 – 5 tbsp. l olive oil
- Salt and ground black pepper
- 2 tbsp. l wheat flour
- 1/3 Art. Marsala fortified table red wine
- Worcester sauce to taste
- 1.5 kg peeled and sliced root parsnip
- 1/2 tbsp. fat milk
- 110 gr. melted butter plus a few more pieces to lay on the pie
- A pinch of freshly ground nutmeg
Recipes with similar ingredients: pork, champignon mushrooms, mushrooms white, red wine, milk, tomatoes, tomato paste, onion, garlic, carrots, Worcestershire sauce, nutmeg, parsnip root potato
Recipe preparation:
- Pour mushrooms 2 tbsp. just boiling water and let insist while you cook the rest. Peel the onions carrots, chives and chop them. I use for this food processor and chop them in two batches of 2 pcs.
- Pour oil into a large pot with a thick bottom and, when heated, put chopped onions, carrots and garlic. Fry stirring for about 10 minutes, sprinkling vegetables with salt when they start burn.
- Drain the mushrooms, leaving the liquid, chop them coarsely and add to the vegetable mixture with mushrooms. After 5 min. When fresh mushrooms are slightly fried, transfer the vegetables to a plate to you could start cooking meat. Pour some more into the pan butter, put the chopped meat, dividing it into pieces of wooden fork or spatula. Stir for about 5 minutes, until almost no raw parts left, salt well, and then put the vegetables in the pan again.
- Add the flour and, while stirring, pour the remaining mushroom soaking liquid, add tomatoes, tomato paste, wine Marsala and a few drops of Worcester sauce. Mix well cover tightly and reduce heat so that the mixture is weak boiled, the liquid boiled away a little, and the taste became more concentrated. It takes about an hour. It’s okay if this process will last longer, provided that the fire is very weak.
- When the mixture is ready, try if seasoning is enough, and remove the pan from the heat. If this helps, you can cook basis in advance (then freeze it or store for several days in fridge). This means that when you want to serve a pie, you only the top layer needs to be prepared. Some like cook the shepherd’s pie completely and then just reheat, but I I think it’s better when you don’t have to store it in refrigerator for several days (sometimes for mixtures with potatoes this is not very good). Half a day, and even more, in a cold, winter kitchen this may be normal. An easier option is to put the finished base in the refrigerator, and mashed potatoes and parsnips store in a bowl, wrapped in cling film, in a cool place in the kitchen as many as needed by connecting them together before sending pie in the oven.
- The amount of potatoes indicated in the recipe should not be changed, so give the peelers to everyone who asks if to help. Or use a potato press so you don’t have to clean. In any case, boil the potatoes in a large pot with salted water until almost soft, then add peeled and sliced parsnip. Boil until potatoes and parsnips will not be so cooked that it will be easy to knead them, but they are not yet start to fall apart. Drain and allow to dry slightly. in a colander while you warm the milk and melt the creamy butter in a hot pot where potatoes were cooked. Skip potatoes and parsnips through the press directly into the pan (or mash them), then grate some fresh nutmeg and add salt taste.
- Put the meat mixture in a large dish about 32×37 in size see. Then lay the mashed potatoes on top, flatten it with a spatula, trying to completely close the edges so that the meat under it does not splattered the oven. Draw a line on top with a fork, then lay out pieces of butter and drizzle the surface with Worcester sauce. If you cook immediately, i.e. when still warm, enough will be about 10 minutes at 2200С, so that the cake warms up, and the top browned and became crispy. If the ingredients are cold, cook about an hour at 190 ° C.
