shepherd's pie with balsamic and thyme
RECIPE: Shepherd's pie with balsamic and Thyme - Serves 6
1 kg beef mince - grass fed, organic.
1 brown onion - finely diced
4 garlic cloves - crushed
2 bay leaves - fresh if possible
1 cup red wine - one you would drink
1 cup beef stock or roast stock in the freezer.
1 tablespoon tomato paste
2 tablespoons balsamic vinegar
1 cup of frozen peas
1/4 cup Thyme sprigs and marjoram - finely chopped
2 tablespoons of grated parmesan
1 cup of milk
Salt and pepper
1. Peel, chop and boil potatoes in salted boiling water until soft. Drain potatoes, put back into saucepan with milk and parmesan, salt then mash. Set aside.
2. Preheat oven to 180C. On medium heat put mince with a little olive oil into a frypan and brown off. Set aside.
3. In the same pan gently cook onion until translucent. Add garlic, bay leaves and add red wine. Let simmer for 1 minute to cook off alcohol and add the beef stock, balsamic vinegar, tomato paste
4. Bring to a simmer and add the beef mince and salt and pepper to taste. Cook for 5 minutes and turn off. You need a little liquid at the bottom of the pan. So don't reduce sauce too much otherwise the pie will be dry. If you do end up reducing too much just add 1/2 cup of water before you put it into baking dish.
5. Add frozen peas and herbs to beef mixture and pop a lid on top.
6. Get a 20cm x 30cm baking dish. Pick out bay leaves and tip beef mixture into dish and evenly spread. Evenly spread the mash potato over the beef mixture with the back of a large spoon or butter knife.
7. Cook for 25-30 minutes. Take out to cool and serve. It pairs beautifully with my gremolata. You can find recipe if you search baked sweet potato. Just great to have in the fridge anyway. will last up to 3-4 weeks.
NOTE: You can also fill smaller oven proof baking dishes and freeze some for a later date if you don't need to feed 6 people.