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Shepherds pie
shepherds pie, a delicious casserole (also great to get rid of leftovers) and fast to prepare. An easy recipe for cold, freezing days.
This recipe is:
[recipe_key]Equipment
- convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
Ingredients
- 1 onion
- 3 stalks celery
- 2 carrots
- 500 grams ground beef
- 2 tablespoons sweet soy sauce
- 15 grams tomato puree
- 200 ml water
- ¼ teaspoon salt at taste
- ⅛ teaspoon pepper
- 10 sheets puff pastry thawed
- 1 egg size S
- 50 gram cheese grated, Gouda
Instructions
- Preheat the oven to 430 degrees Fahrenheit (220 degrees Celsius).
- Slice the onion fine.
- Cut the carrot and celery in small strips.
- Pour olive oil in a frying pan and add the onion.
- Bake for 3 minutes until the onion is translucent (but not brown).
- Add the beef and bake until it's done.
- Then add the carrot, celery and tomato paste and stir everything well.
- Bake for another 2 minutes, while stirring.
- Flavor the meat with soy sauce, water, salt and pepper.
- Bring to the boil and let it simmer for 3 more minutes.
- Turn of the heat.
- Brush a casserole dish with butter.
- Place the sheets of puff pastry on the bottom (about 5-6 sheets, the other sheets you will need for the topping.)
- Put the meat in the puff pastry bowl.
- Cover the meat with the remaining puff pastry.
- Brush the top with a beaten egg.
- Sprinkle the grated cheese on top.
- Take the casserole to the oven en bake for 25 minutes.
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