Shepherd's Pie
Dit recept vond ik op Stephans's website, daarom is het recept in het Engels.
Ik heb het nog niet uitgeprobeerd, maar vind het een zeer herkenbaar recept. Vooral de toevoeging aan het eind over de aanpassingen. Het is bij ons al haast een verplichting om een recept aan te passen. Strikt volgen is er nooit bij.
Daarnaast is het ook nog een typisch Stephan recept door de precisie waarmee de omrekening naar Amerikaanse maten is gedaan. Dus zonder iets te proeven was dit recept al om te smullen.
Meal for two persons.
Ingredients
400 grams potatoes (14.1095848 ounces)
salt, pepper
30 grams butter (1.05821886 ounces)
1 egg
2 dl milk (6.76280451 US fluid ounces)
150 grams grated matured Gouda cheese (5.29109429 ounces)
1 onion
1 apple (e.g. a goudreinet)
250 grams minced beef (8.81849049 ounces)
1 tablet of herb stock
2 tablespoons tomato puree
1 dl hot water (3.38140226 US fluid ounces)
Worcestershire sauce
2 tablespoons breadcrumbs
piccalilli
Preparation
Peel and cut the potatoes, then boil them for about 20 min in water with some salt. Drain the potatoes and mash them fine. Mix half of the butter through the potatoes. Beat the egg with the milk and stir in 100 grams (3.52739619 ounces) of the cheese. Stir this through the potatoes. Add salt to taste. Peel and shred the onion. Peel the apple and remove the core. Cut the apple in cubes.
Heat up the rest of the butter in a frying pan. Fry the onion lightly until golden-brown. Add the minced meat. Cook until crumbly and brown (about 4 minutes). Stir the apple through the meat and dissolve the stock tablet and tomato puree in 1 dl (3.38140226 US fluid ounces) of hot water. Stir this through the meat as well. Leave it all to simmer on the fire without a lid for about 10 minutes until most of the water has evaporated. Add a dash of Worcestershire sauce, salt and pepper to taste.
Final preparations
Preheat the oven about 1 hour before serving to 200°C (392°F). Put the cooled meat mixture in an oven dish and spread it out in a smooth layer. Cover the meat with the cooled potatoes and smoothen the top.
Mix the rest of the cheese with the breadcrumbs and sprinkle it over the potatoes.
Put the dish on a grid in the middle of the preheated oven and bake it until the breadcrumb layer is a nice golden-brown (about 40 minutes). Give piccalilli at the table.
Now, we didn't have all the ingredients so we did it slightly different:
Instead of Gouda cheese (a well known Dutch cheese, but possibly not easy to get everywhere) we used pre-grated mozzarella. Also, because I misread the step, I mixed all 150 grams with the potatoes and added another 50 grams for the breadcrumbs.
Instead of an apple we used nothing.
Instead of herb stock we used beef stock.
Instead of tomato puree we used tomato ketchup.
Instead of Worcestershire sauce and piccalilli we used again nothing.
Also, we multiplied everything except the egg and the onion by 1.5.
Ik heb het nog niet uitgeprobeerd, maar vind het een zeer herkenbaar recept. Vooral de toevoeging aan het eind over de aanpassingen. Het is bij ons al haast een verplichting om een recept aan te passen. Strikt volgen is er nooit bij.
Daarnaast is het ook nog een typisch Stephan recept door de precisie waarmee de omrekening naar Amerikaanse maten is gedaan. Dus zonder iets te proeven was dit recept al om te smullen.
Meal for two persons.
Ingredients
400 grams potatoes (14.1095848 ounces)
salt, pepper
30 grams butter (1.05821886 ounces)
1 egg
2 dl milk (6.76280451 US fluid ounces)
150 grams grated matured Gouda cheese (5.29109429 ounces)
1 onion
1 apple (e.g. a goudreinet)
250 grams minced beef (8.81849049 ounces)
1 tablet of herb stock
2 tablespoons tomato puree
1 dl hot water (3.38140226 US fluid ounces)
Worcestershire sauce
2 tablespoons breadcrumbs
piccalilli
Preparation
Peel and cut the potatoes, then boil them for about 20 min in water with some salt. Drain the potatoes and mash them fine. Mix half of the butter through the potatoes. Beat the egg with the milk and stir in 100 grams (3.52739619 ounces) of the cheese. Stir this through the potatoes. Add salt to taste. Peel and shred the onion. Peel the apple and remove the core. Cut the apple in cubes.
Heat up the rest of the butter in a frying pan. Fry the onion lightly until golden-brown. Add the minced meat. Cook until crumbly and brown (about 4 minutes). Stir the apple through the meat and dissolve the stock tablet and tomato puree in 1 dl (3.38140226 US fluid ounces) of hot water. Stir this through the meat as well. Leave it all to simmer on the fire without a lid for about 10 minutes until most of the water has evaporated. Add a dash of Worcestershire sauce, salt and pepper to taste.
Final preparations
Preheat the oven about 1 hour before serving to 200°C (392°F). Put the cooled meat mixture in an oven dish and spread it out in a smooth layer. Cover the meat with the cooled potatoes and smoothen the top.
Mix the rest of the cheese with the breadcrumbs and sprinkle it over the potatoes.
Put the dish on a grid in the middle of the preheated oven and bake it until the breadcrumb layer is a nice golden-brown (about 40 minutes). Give piccalilli at the table.
Now, we didn't have all the ingredients so we did it slightly different:
Instead of Gouda cheese (a well known Dutch cheese, but possibly not easy to get everywhere) we used pre-grated mozzarella. Also, because I misread the step, I mixed all 150 grams with the potatoes and added another 50 grams for the breadcrumbs.
Instead of an apple we used nothing.
Instead of herb stock we used beef stock.
Instead of tomato puree we used tomato ketchup.
Instead of Worcestershire sauce and piccalilli we used again nothing.
Also, we multiplied everything except the egg and the onion by 1.5.
posted by Bea @ 5:00 AM
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