Shepherd's Pie
Recipe Facts
Difficulty:
easy ◉◉◎◎◎
Quantity for:
4 servings
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & equipment:
• Grill, pan/pot, casserole dish
Ingredients
• 600 g potatoes (floury)
• 500 g beef and/or lamb mince
• 1 onion
• 2 cloves garlic
• 2 carrots
• 125 ml red wine
• 2-3 tbsp tomato paste
• approx. 200 ml vegetable broth
• 3 tsp Worcestershire sauce
• 100 g peas (frozen)
• 100 ml milk
• 30 g butter
• 150 g cheddar
• 1 tsp dried oregano
• 1 tsp dried thyme
• salt
• pepper
• nutmeg
• chopped parsley for garnish
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Spices available in the shop!
Preparation
➊ Peel the potatoes and cut them into equal-sized pieces. Place them in cold salted water, bring to a boil, and cook until tender for 25-30 minutes. In the meantime, finely dice the garlic and onion, peel and grate the carrots.
➋ Sauté the onion and garlic in a pan on the side burner. Add the minced meat and fry until almost cooked through. Then add the grated carrots and deglaze everything with red wine. Stir in tomato paste, Worcestershire sauce and vegetable broth. Add oregano, thyme and peas and simmer gently for about 10 minutes.
➌ Finally, season with salt, pepper and nutmeg.
Drain the potatoes and let them steam off briefly. Add milk and butter, then mash and then stir in 50g of cheddar until melted.
➍ Pour the minced meat mixture into an ovenproof dish. Spread the mashed potatoes over it and smooth it out. Then sprinkle with the remaining cheddar. Bake at 200°C in a preheated gas grill for about 25 minutes until golden brown.
Marion's BBQ Tip: "As a recipe variation, the mashed potatoes can be replaced with polenta and the cheddar with Parmesan."
Recipe by Marion Fetscher
Marion Fetscher is a passionate griller and, together with her husband Elmar Fetscher, founded Europe's largest BBQ magazine FIRE&FOOD in 2002. She loves vegetarian dishes, desserts and particularly creative recipe ideas from the plancha and fire plate.
Recipe from FIRE&FOOD Magazine 1-26
