Recipe: at dinner Shepherd’s pie (Herders pastei)

Recipe: at dinner Shepherd’s pie (Herders pastei) Delicious, fresh and tasty.

Shepherd’s pie (Herders pastei). Maybe this Shepherds Pie recipe is the one you are trying to find. Here is how you cook that. Ingredients of Shepherds Pie : Prepare filling.

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The big difference between shepherd's and cottage pie is that shepherd's pie is made with lamb or mutton, whereas cottage pie is made with beef.

It's a technical thing but this is a technical braai website.

You can have Shepherd’s pie (Herders pastei) using 22 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Shepherd’s pie (Herders pastei)

1. You need of lamb mince.

2. It’s of turnip.

3. It’s of parsnip.

4. It’s of carrots.

5. It’s of celery.

6. You need of onions.

7. You need of garlic.

8. It’s of chestnut mushrooms.

9. You need of lamb stock.

10. It’s of water.

11. You need of rosemary.

12. You need of Salt.

13. It’s of Cracked black pepper.

14. You need of olive oil.

15. It’s of Mash.

16. Prepare of red rooster potatoes peeled.

17. It’s of salt.

18. You need of White pepper.

19. You need of eggs.

20. Prepare of English mustard.

21. Prepare of double cream.

22. You need of butter.

Logic dictates that you are free to use beef instead of lamb for this recipe, but just remember to refer to the dish as cottage pie then.

See recipes for Lazy shepherd pie, Shepherd's pie (Herders pastei) too.

Takes a bit longer to put together so this is a weekend dish for us, with leftovers for weekdays if I make a large dish.

A classic cottage pie with a beef and mushroom filling topped with potato, parsnip and carrot mash.

Shepherd’s pie (Herders pastei) instructions

1. Prepare vegetables.

2. Peel potatoes and boil until soft for mash..

3. Brown mince and add rosemary, onions and garlic and gradually season throughout cooking process. Once onions are browned add vegetables. Add the stock to mince and stir. Add water and cook until vegetables are softened..

4. Pour the mixture into glass dish and leave to rest whilst making mash..

5. Preheat oven to 180’C.

6. Whisk eggs, cream, mustard together..

7. Mash the softened potatoes and add butter. Whilst steaming hot add the egg mixture and mix thoroughly until mash becomes fluffy. Season to taste..

8. Scoop mash onto mince or alternatively the mash could be piped. Before baking using a fork make various pattern. Raised edges will become crispy edges. Fresh thyme and cracked pepper will add to the flavour. An optional extra could be to add grated mature cheddar to the mash..

9. Bake for 30 minutes..

A delicious version of Bologna's famous beef ragu sauce served with tagliatelle.

A classic cottage pie with a lamb and carrot filling topped with mashed potato.

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