Shepard&#039;s Pie

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See original recipe at: whatkatieate.blogspot.com

kept byayackle
recipe bywhatkatieate.blogspot.com

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Ingredients:

600g ground beef
1 brown onion, finely diced
3 large cloves garlic, minced
2 cups beef or chicken stock
1½ tablespoons tomato paste
1/3 cup Worcester sauce
3 tablespoons HP sauce
3 tablespoons BBQ sauce
1/2 teaspoon ground nutmeg
4 sprigs fresh thyme leaves
Salt & freshly ground black pepper
Olive or canola oil for frying

For the topping:
3 large cloves garlic, whole, skin on
5 evenly-sized large floury potatoes, peeled, washed and cut into halves
2 tablespoons Natural Greek yoghurt
1/3 cup milk
50g Parmesan, finely grated
A few extra fresh thyme sprigs
Extra Parmesan for topping and serving

Place garlic cloves onto a small baking tray and roast in the oven for 30 minutes or until soft on the inside (test with a small , sharp knife) remove and allow to cool then squeeze out pulp and discard outer paper.
Fill a medium-large pot half-full with cold water, add a good pinch of salt then add in the halved potatoes. Bring to the boil over high heat then reduce heat to medium-high and cook at a high simmer until potatoes as fully soft in the middle when tested with a knife.
Drain potatoes, tip them back into the pot and using a potato masher, break up the cooked potatoes. Add in the milk, yoghurt, cooled roasted garlic pulp, and grated Parmesan and whip together to combine thoroughly along with a very good seasoning of salt and black pepper.
Heat 1 tablespoon of oil in a large, deep frying pan or saucepan. Add the onion and fry gently for 5 minutes, then add the garlic and continue to sauté over medium heat for a further 5-7 minutes before adding in the beef, break the mince up using the end of a spatula and combine all together. Fry until meat has browned then add the stock; tomato paste; HP sauce; Worcester sauce, fresh thyme leaves and stir all together. Cook for 30-40 minutes to infuse all flavours together and sauce has thickened. Fill baking dishes (this quantity will fill a single dish measuring 24 x 18cm/7 x 9.5” or 4 smaller 10cm/4” ramekin-style pots).
Pipe mashed potato onto top of meat filling, sprinkle with a little extra grated Parmesan, a seasoning of black pepper and a garnish of a fresh thyme sprig, then bake in the oven for 40-50 minutes or until top of piped potato is golden brown.

See original recipe at whatkatieate.blogspot.com