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Macedonian Shepherd's Pie
Potpie
A hearty and comforting Macedonian take on shepherd's pie, featuring a rich lamb and vegetable filling topped with a creamy mashed potato and cheese crust.
🧂 Ingrediënten
- 500 g Ground lamb
- 1 large Onion(finely chopped)
- 2 medium Carrots(diced)
- 2 medium Celery stalks(diced)
- 3 minced Garlic cloves
- 2 tbsp Tomato paste
- 400 ml Beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- to taste Salt
- to taste Black pepper
- 1 kg Potatoes(peeled and quartered)
- 50 g Butter
- 100 ml Milk(warmed)
- 100 g Kashkaval cheese(grated)
- 1 Egg yolk
👨🍳 Instructies
- 1
Preheat oven to 190°C (375°F).
💡 Pro Tips: Ensure oven is fully preheated before baking. - 2
In a large oven-safe skillet or Dutch oven, brown the ground lamb over medium-high heat. Drain off excess fat.
- 3
Add chopped onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes.
- 4
Stir in minced garlic and cook for 1 minute until fragrant.
- 5
Add tomato paste and cook for another minute, stirring constantly.
- 6
Pour in beef broth and Worcestershire sauce. Add thyme and rosemary. Season with salt and pepper.
💡 Pro Tips: Taste and adjust seasoning as needed. - 7
Bring the mixture to a simmer, then reduce heat and cook for 15-20 minutes, allowing the sauce to thicken.
💡 Pro Tips: The filling should be thick, not watery. - 8
While the filling simmers, boil the potatoes until tender. Drain well.
- 9
Mash the potatoes with butter, warmed milk, salt, and pepper until smooth and creamy.
💡 Pro Tips: Add more milk if needed for desired consistency. - 10
Stir most of the grated kashkaval cheese into the mashed potatoes, reserving some for topping.
💡 Pro Tips: Ensures a cheesy crust. - 11
Spread the mashed potato mixture evenly over the lamb filling. Create a decorative pattern with a fork if desired.
💡 Pro Tips: Ensure the filling is completely covered to prevent drying out. - 12
Sprinkle the remaining kashkaval cheese over the mashed potatoes. Whisk the egg yolk with a tablespoon of water and brush it over the cheese for a golden finish.
💡 Pro Tips: The egg wash will give the topping a nice sheen and color. - 13
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.
💡 Pro Tips: If the topping browns too quickly, loosely tent with foil. - 14
Let rest for 10 minutes before serving.
💡 Pro Tips: Allows the filling to set slightly.
💡 Pro Tips
- ✓Use good quality lamb for the best flavor.
- ✓Don't overcook the lamb filling, as it will continue to cook in the oven.
- ✓Ensure the mashed potato topping is thick enough to hold its shape.
- ✓Kashkaval cheese is traditional, but a sharp cheddar or Gruyere can be substituted.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Add a cup of frozen peas or corn to the filling for extra vegetables.
- For a vegetarian version, substitute the lamb with lentils and mushrooms.
- Add a pinch of nutmeg to the mashed potatoes for an extra layer of flavor.