Shepherd’s Pie for Dinner at Home Sweet Home
by fariba Rajabi
I receive so much love that words can not describe my feelings for all of you, my friends in instagram and my blogs. I do nothing but sharing moments I love in my life. However, what you return is way more valuable. I am blessed to be surrounded by good people like you! Thank you so much for supporting me and bringing me hope. In this blog I have a little yummy dinner I make more often these days!
In a long winter night, what can I ask for, which is better than a quick and easy comfort food? This family favorite of sauteed ground meat topped with buttery mashed potato crust and sprinkled bread crumbs is just too good not to be shared. If you are a vegetarian, you can easily substitute meat with cooked chickpeas and lentil. When dinner is served at the table while everybody follow the mama and the dish with food, I call it Home Sweet Home!
500g ground lamb or beef ( lamb is preferred)
1cup vegetable broth
2tbsp tomato paste
2celery stems, finely chopped
2medium carrots, finely chopped
1tbsp parsley, chopped, some extra to garnish
1cup frozen or conserved green peas
1cup fresh or frozen corn
1kilo russet potatoes, peeled and cut into big chunks
Salt and pepper
100g cherry tomatoes, to place on the top of pie
2tbsp bread crumbs to sprinkle over the top (optional)
Preheat oven to 350 F.
Set potatoes in water and salt and cook for 15 minutes, until tender.
Meanwhile, In a large skillet, heat oil and sauté onion, and then add carrots, celery, and meat. Cook for 10 minutes until golden. Add vegetable broth tomato paste, corn, flour, and parsley. Simmer for five minutes. Add the end, pour in green peas and remove from heat.
Pour the mixture into a baking dish, 3 inches deep and set aside.
Drain the water and mash potatoes with butter and milk. Season with salt and pepper. Spread the mashed potatoes over the meat mixture and place cherry tomatoes on the top to add colour and texture to the final look of the dish. Make few hole with fork for the steam to escape. Cook the pie for 45 minutes in the hot oven until golden.
If you like, sprinkle bread crumbs half way through the baking.
Serve hot with some fresh garden salad and fresh bread.