Shepherd’s Pie with vegetable puree — a hearty recipe
Shepherd's Pie is a traditional Irish recipe consisting of delicious ground lamb topped with mashed potatoes. As a nod to the Emerald Isle, the version we're making today replaces the potatoes with three pureed vegetables in the colors of the Irish flag. It's a true winter warmer...
- oil for frying
- 17.5 oz ground meat
- 1 diced onion
- 2 garlic cloves, chopped up
- 7 oz carrots, peeled and cut into quarters
- 3.5 oz celery, cut into small pieces
- 1 diced red pepper
- 1 tbsp cumin
- 2 tbsp cayenne pepper
- 1 tsp cinnamon
- salt and pepper
- 14 oz chopped tomatoes
- 8.5 fl oz vegetable broth
For the vegetable purees:
- 2 heads of broccoli
- 1 cauliflower
- 8.8 peeled carrots, cut into small pieces
- 5.4 oz butter
- Fry the ground meat in a pan with hot oil. Next, add the onions and garlic. Leave everything to cook for a short while before adding the vegetables. Add the spices to the pan and fry everything for several more minutes. After adding the chopped tomatoes and vegetable broth, leave everything to cook for 10 minutes. Now transfer the cooked meat mix into a square-shaped casserole dish.
- To make the vegetable purees, boil the broccoli, cauliflower, and carrots in salted water in separate pots. Puree each type of vegetable with 1.8 oz of butter, making sure each puree is as smooth as possible. Fill three piping bags with the purees.
- It's now time to decorate your cooked meat with the vegetable purees. First pipe on the carrot puree, then the broccoli, before finishing with the cauliflower. Repeat these steps until you have three stripes of each type of puree. Bake your Irish delight at 375°F for 25 minutes.
Wow, what a beautiful sight! You can also bake a thin layer of cheese on top to give your Irish Shepherd's Pie a little something extra. The cheese can also be mixed into the veggie purees. Wonderful!