Portion casserole “Shepherd’s Pie” – a detailed recipe cooking.
The author of the recipe is Julio Hernandez, the Pelican Inn, San Francisco
Time: 55 мин.Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. minced lamb meat
- 4 tbsp. l lamb and mutton fat pasta
- 1 can (680 gr.) Of tomato sauce
- 1 tbsp. burgundy wine
- 225 gr. grated parmesan cheese
- 4 tbsp. l olive oil
- 3 finely chopped onion heads
- 3 chopped garlic cloves
- 225 gr. butter
- 1/2 tbsp. wheat flour
- 2 tbsp. water
- Salt and ground pepper to taste
- 2 tsp tarragon
- 2 tbsp. boiled yellow corn
- 1 tbsp. finished green peas
- 1 tbsp. diced boiled carrots
- 1.8 kg jacket-boiled potatoes
- 0.5 l milk
Recipes with similar ingredients: lamb, red wine, potatoes, carrots, peas, corn, onions, garlic, sauce tomato, tarragon, parmesan cheese, milk
Recipe preparation:
- In a large skillet over low heat, heat oil, then put onion and garlic. Sauté until tender, increase heat and add fresh minced meat. Sauté until brown. Drain the fat and put tomato sauce.
- Prepare the meat sauce: In a saucepan, melt 1/4 tbsp. butter, add flour and cook, stirring, for minutes. Then add burgundy wine, lamb paste and water. Salt, pepper and add tarragon. Cook over low heat 15 min., then put the corn, green peas and carrots.
- Mash the potatoes, then add 110 g. butter and milk. Salt and pepper. Spread the meat mixture evenly in separate forms (20 cm in diameter) and lay on top potato mashed potatoes. Sprinkle parmesan on the surface of each form, place in oven preheated to 180 ° C and brown until golden brown colors. Serve with fresh vegetables.
