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Main Ingredients | Potato, Milk |
Cuisine | British |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Shepherd’S Pie
- 4 medium Potato boiled mashed and peeled
- 1 tablespoon Milk
- 1 tablespoon Oil
- 6-8 cloves Garlic cut into chunks
- 8-10 Small onions
- 1 large Carrot diced
- 10-12 Mushroom quartered
- 1/2 cup Corn niblets
- to taste Salt
- 1/2 teaspoon Black pepper powder
- 1 tablespoon Refined flour (maida)
- 3 tablespoon Butter
- 1/2 cup Milk
- 1 tablespoon Cream
Method
- Preheat the oven to 200 °C. Heat olive oil and oil in a non stick pan. Add garlic and shallots and sauté for one minute.
- Add carrot and sauté for two minutes. Add mushrooms, corn niblets, salt and pepper powder and stir. Mix the flour with one tablespoon of butter and divide into small portions.
- Add the milk to the vegetables in the pan and stir. Add the flour-butter mixture portion by portion, and stir till the mixture thickens.
- Transfer the vegetables into a pie dish. Place the mashed potatoes in a bowl. Add cream and remaining butter and mix well. Add salt and mix well.
- Spread this over the vegetables evenly so that all the vegetables are completely covered. Dip a fork in oil and press along the edge of the pie dish.
- This will seal the edges and also make a nice design. Keep the pie dish in the preheated oven and bake till the potatoes become light golden.
- Cut into wedges and serve hot with garlic bread.
Nutrition Info
Calories | 1497 |
Carbohydrates | 175.2 |
Protein | 23.8 |
Fat | 77.2 |
Other Fiber | Fiber- 17.7gm |
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