Shipping is free for orders of 6 or more products
Shipping is free for orders of 6 or more products
There’s nothing quite like a shepherd’s pie to bring comfort to the table – but we’ve given this classic a funky Fogdog twist. Whether you’re cooking up a weeknight dinner or hosting a cozy Sunday supper, this shepherd’s pie delivers rustic comfort with a little extra crunch.
800g minced beef
Salt and pepper
1 tablespoon butter
1 tablespoon olive oil
½ leek, washed well, sliced into half moons
1 large yellow onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
150g tomato paste
1 cup red wine
1 1/2 cups beef stock
2 tablespoons Worcestershire sauce
6 sprigs thyme
1 bay leaf
1 cup frozen peas
1.8kg potatoes, mashed
50g Fogdog Premium Panko Breadcrumbs
Preheat your oven to 200°C (390°F).
Cook the Beef:
In a large pan over medium-high heat, brown the beef, breaking it into chunks as it cooks. Season with salt and pepper. Once browned, use a slotted spoon to transfer the beef to a plate. Discard the excess fat from the pan.
Sauté the Vegetables:
Reduce heat to medium. Add the butter, oil, leek, onion, carrots, and celery. Season with salt and pepper, and cook until softened—about 10 minutes. Add the garlic and cook for 1 more minute. Stir in the tomato paste and cook for another 2 minutes.
Wine time:
Pour in the wine, scraping up any browned bits from the bottom of the pan. Let it simmer until reduced by about half.
Make the Filling:
Return the beef to the pan. Add the beef stock, Worcestershire sauce, and herb bundle. Stir well and let it simmer for 12–15 minutes, or until the liquid has thickened significantly. Taste and adjust seasoning as needed. Remove the herb bundle and stir in the peas.
Mash the potatoes:
You know what to do!
Assemble the Casserole:
Transfer the meat mixture to a 9×13 inch (or similar-sized) baking dish. Spread the mashed potatoes evenly over the top and fluff the surface with a fork. Sprinkle panko breadcrumbs over the potatoes.
Bake:
Bake for 25–30 minutes, or until the top is golden.
Rest and Serve:
Let the dish rest for 5 minutes before serving.
