Ingredients
* 500 g potatoes for mashing
* 50 g grated cheddar cheese
* 2 sticks of celery, sliced
* 1 kg minced mutton (sheep)
* 30 ml beef broth or stock
* 1 Tbsp flour combined with 1 tbsp of butter
* salt and pepper to season
* 1 baking dish 15cm deep
Directions
3.
Put some oil in a skillet and sauté the onions. When they are soft and starting to brown, remove them from the skillet using a slotted spoon and set to one side.
5.
Prepare the carrots and celery
6.
Sauté the carrots and celery until they start to brown.
9.
Set the temperature of the oven at 220ºC.
12.
Heat the oil with 50 grams of butter and add the meat, stirring it until it browns.
15.
As it browns add the carrots and celery.
18.
When the meat has browned add the stock and stir well.
20.
Thicken with butter/flour
21.
Stir in the butter and flour mixture to thicken the stock. Cook for a further couple of minutes and set the pan to one side.
24.
Boil the potatoes in salted water until soft.
27.
When the potatoes are soft, drain out the water and mash them with half of the remaining butter and grated cheese. If it is too thick add a little milk. When it has reached a smooth consistency stir in a pinch of salt and pepper to season.
30.
Stir in the sautéed onions
32.
Prepare the dish for the oven
33.
Transfer the meat into the baking dish. Spread it out to make an even layer. Spoon over the mashed potato and tease the surface with a fork to create some texture. To finish, brush on the last of the melted butter.
35.
Bake the shepherds pie
36.
Place the shepherds pie in the oven and back for half an hour.
New-York Restaurants
