Shepherd's pie from veal shoulder
6 servings
120 minutes
Shepherd's pie made from veal shoulder is a traditional British dish with roots in rural England, where shepherds used simple ingredients for a hearty meal. Juicy veal mince sautéed with vegetables gains rich flavor from red wine and Worcestershire sauce. Tomatoes add a slight tang, while creamy mashed potatoes make the dish tender and fluffy. The golden-brown baked crust gives the pie an appetizing look and a light crunch. It's the perfect dish for a cozy family dinner, especially in cooler weather when you want to warm up with delicious, hearty food.
1
Heat olive oil in a saucepan over high heat. Cut the veal into cubes and fry for 10-12 minutes. Transfer the fried meat to a bowl and set aside. Add chopped celery, garlic, carrot, and onion to the same pan where the meat was fried, and cook until soft. Add tomato paste and cook for 2 minutes, stirring. Pour in the wine and cook until it evaporates, scraping the bits stuck to the bottom. Return the fried beef pieces to the pan, add broth, Worcestershire sauce, bay leaves, tomatoes, and cook for about 6 minutes. Remove from heat, season with salt and pepper, and transfer to a baking dish.
- Olive oil: 2 tablespoons
- Veal shoulder: 700 g
- Celery leaves: 2 pieces
- Garlic: 2 cloves
- Carrot: 1 piece
- Onion: 1 head
- Tomato paste: 2 tablespoons
- Red wine: 1 glass
- Beef stock: 1 glass
- Worcestershire sauce: 1 tablespoon
- Bay leaf: 2 pieces
- Canned tomatoes: 1 jar
- Salt: to taste
- Ground black pepper: to taste
2
Preheat the oven to 180 degrees. Peel the potatoes, cover them with water in a pot, and boil on high heat. Meanwhile, bring butter and cream to a boil in a saucepan. Remove from heat. Add the cream and butter to the potatoes and mash them into puree. Season with salt and pepper. Spread the potato puree over the meat in a baking dish. Bake until golden brown for about 45 minutes. Serve with peas. Enjoy your meal!
- Potato: 2 pieces
- Heavy (double) cream: 1 glass
- Unsalted butter: 8 tablespoons
- Salt: to taste
- Ground black pepper: to taste
