Indonesian style – Shephard Pie

I think this is the first time I ever posted a recipe here, without writing it in an external site. Lets see if it works better, since I am not active in that site anymore. Maybe its better to write it here, also to maintain this blog because maintaining two blogs (the other with general articles) is hard >_<

Shephard pie is one of my personal favorite, but I always think the taste could get a little spiced up. So I made an experiment of this pie awhile ago and my friends loved it. Actually I’m writing this down here also to fulfill my promise sharing the recipe with them. I don’t know what a chef would think, but this recipe is something I made up to make use of the limited resources I have here. I also tried to make adjustment in the taste. The meat uses a heap of spices so instead of milk or heavy cream I used sour cream for the mash potatoes to balance the taste. I hope you like it! 🙂

 

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Filling:

 

250 gr minced meat (any red meat, I used a mixture of pork and beef but lamb would be absolutely fine)

3 tbsp corriander powder

1 tbsp garam masala (optional)

2 tbsp unsalted butter

3 tbsp paprika powder

1 large onion, diced

1/4 tsp cinnamon powder

1/2 tsp garlic powder

1 large carrot, diced

chili powder, salt, cayenne pepper and black pepper to taste

 

– Turn on the pan with medium heat and melt the butter. Be careful not to brown them.

– Caramelize the onion, and stir in the carrot. Saute until it soften.

– Stir in the meat until its half cooked then pour the dry seasonings evenly. This would taste even better with stock, but I didn’t use it to keep down the fat. If you use beef stock you can use up to 300 ml but you’ll need to cook it in lower heat after sauteing until the liquid is significantly reduced and not watery anymore.

– Adjust the taste with chili powder, salt, and both peppers. If you didn’t use stock make sure the meat is still moist from the butter and don’t crisp them. Turn off heat and set aside.

 

Mash Potatoes

4 large potatoes

salt, to boil and to season

pepper and rosemary powder, to taste (I won’t suggest dried rosemary since it tastes much stronger)

2 tbsp unsalted butter

1 1/2 tbsp sour cream

 

Finishing

gouda cheese, grated (you can also use other cheese that you see fit, choose the one that melts easily and not too salty)

 

– Boil the potatoes in salt until its soft

– When its cooked, let them cool awhile then mash them until smooth.

– Heat the pan in medium heat. You can also use the pan you used to cook the meat, the savory taste of the meat will make the potatoes tastes richer (plus less dishes to wash!), but you can also use a separated pan.

– Melt the butter and insert the potatoes. Stir evenly until the potatoes are moist with the butter, then add the sour cream and stir again.

– Cook for around 3 minutes, then season with salt, pepper and rosemary.

– Insert the meat in a pan, then cover with potatoes. Top generously with cheese and oven for 15 minutes, 175 C. Serve while hot.

Enjoy! ❤

 

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