Crispy Meatloaf "Shepherd's Pie"
6 servings
135 minutes
The 'Shepherd's Pie' is the essence of home comfort in British cuisine. This hearty, aromatic, and tender meat pie with a potato crust originates from rural traditions of using available ingredients. The combination of three types of minced meat, Worcestershire sauce, and spices creates a rich flavor, while the mashed potatoes with Parmesan add lightness and a crispy texture. The delicate filling of peas and carrots makes the dish vibrant and balanced. Served with a thick creamy cheese sauce that enhances the taste, this roll is an ideal choice for a cozy family dinner.
1
Preparing potatoes. Peel the potatoes and cut them into fairly large pieces. Pour water into a large pot and place it over medium heat. Bring to a boil, reduce the heat, and cook until soft. Drain the water. Add 3 tablespoons of butter, parmesan cheese, and milk. Season with salt and pepper. Mash to a puree.
- Potato: 5 piece
- Butter: 2 tablespoons
- Grated Parmesan cheese: 40 g
- Milk: 0.3 glass
- Salt: to taste
- Ground black pepper: 0.5 teaspoon
2
We are preparing a roll. Heat olive oil in a medium-sized pan. Chop the onion, celery, and garlic. Sauté them until the onion becomes translucent. Transfer to a large bowl and let it cool.
- Olive oil: 1 tablespoon
- Onion: 1 head
- Celery: 1 bunch
- Garlic: 2 cloves
3
Place the baking tray slightly below the middle and preheat the oven to 180 degrees. Beat the eggs in a bowl and pour in the chicken broth. Mix well. Add gelatin to the bowl and let it swell for 5 minutes.
- Chicken egg: 2 pieces
- Chicken broth: 0.3 glass
- Gelatin: 0.5 teaspoon
4
In a bowl, add minced meat, Worcestershire sauce, mustard, tomato paste, paprika, thyme, 3/4 tsp salt, 1/2 tsp black pepper, crushed crackers, and Parmesan cheese to the sautéed onions. Pour in chicken broth and mix with your hands. Do not mix for too long.
- Ground beef: 450 g
- Minced pork: 250 g
- Ground veal: 250 g
- Worcestershire sauce: 1 tablespoon
- Dijon mustard: 1 tablespoon
- Tomato paste: 1.5 teaspoon
- Paprika: 0.5 teaspoon
- Dried thyme leaves: 0.8 teaspoon
- Salt: to taste
- Ground black pepper: 0.5 teaspoon
- Saltine crackers: 21 pieces
- Grated Parmesan cheese: 40 g
- Chicken broth: 0.3 glass
5
Grease the baking tray with oil. Form a roll from half of the minced meat. Place it in a mold or on the tray. Make a groove in the middle along its length and fill it with peas and carrots. Cover them with the remaining minced meat. Spread mashed potatoes on top. Dot the remaining butter in small portions over the potato layer. Place it in a preheated oven.
- Vegetable oil: to taste
- Frozen green peas: 1 tablespoon
- Potato: 5 piece
- Butter: 2 tablespoons
6
We are preparing the sauce. While the roll is in the oven, mix cheese, cream, and salt in a small saucepan. Heat over medium heat, stirring constantly until the cheese melts and the sauce thickens, about 10 minutes. Cover and keep warm.
- Stilton cheese: 100 g
- Cream 35%: 1 glass
- Salt: to taste
7
Bake the roll for about an hour. The roll is ready when the puree turns brown. Remove from the oven and let it 'rest' for 15 minutes. Slice and serve hot with sauce. Enjoy your meal!