🪅 Portuguese Shepherd'S Pie Melhor impossível!

Beginby preheating the oven to 350 degrees. Melt the butter (or use olive oil) in a pan over medium heat and add the onion, carrots, celery, and garlic; cook 5-7 minutes until the vegetables begin to soften. Add the beef and cook, breaking up the large clumps, until it’s no longer pink. Remove any excess beef fat. Beforebaking, preheat the oven to 350 degrees Fahrenheit. Preheat the oven to 350 degrees F and lightly coat the pie, turnovers, or pastry with foil. The baking time for a 9- inch pie is 15-20 minutes. A 5-inch pie takes about 12-15 minutes to bake, while a 10-minute turnover takes 10-12 minutes. Placefour tablespoons of butter into the pot with the potatoes and mash with a potato masher or wooden spoon until fluffy and soft. Season to taste with salt and pepper. Sauté the veggies. Preheat the oven, and then melt the butter over medium-high heat in a pan on the stove. Totruly achieve a well-rounded taste, don’t forget about the vegetables. Carrots and peas add a touch of sweetness, while onions and garlic provide depth and richness. By carefully selecting and combining these ingredients, you can ensure that every bite of your shepherd’s pie is a harmonious blend of flavors. Perfectfamily dinner! Ingredients 1 1/2 tbsp olive oil 2 garlic cloves, minced 1 onion, finely chopped 1 carrot, finely chopped 3/4 tsp each dried thyme and rosemary 2lbs ground beef 10 medium potatoes (make mashed potatoes) 1 onion, chopped 1 bell pepper, chopped 2 cloves of garlic, chopped 2 tablespoons of tomato paste 1 tablespoon of hot pimento paste 1 teaspoon of black pepper 1 tablespoon of paprika 1 teaspoon of mustard 1 tablespoon of salt 3 tablespoons of olive oil 1 cube chicken or beef knorr 1/4 Hereare the steps to reheat Shepherd’s pie in the oven: Preheat your oven to 350 degrees Fahrenheit (or 177 degrees Celsius). Place Shepherd’s pie into an oven-safe container. Cover the pie with tin or aluminum foil: this is important because it will help you keep all the moisture and flavor. Make the seal as airtight as possible. TheBest Classic Shepherd’s Pie – AKA Shepards Pie or Cottage Pie. Ground Beef (or lamb) with vegetables in a rich gravy, topped with cheesy mashed potatoes, and baked. Addgarlic and cook for 1 more minute. Stir in tomato paste, followed by flour, and cook for 2-3 minutes. Add tofu, red wine, and use a wooden spatula to scrape up any browned bits off the bottom of the pan. Add Italian seasoning, broth, frozen vegetables, salt and Cayenne pepper. Simmer the sauce for 5 minutes. Addpotatoes to a stock pot, cover with water and bring to a boil. Once boiling, reduce heat to medium low and cover. Cook for 30-40min or until a knife or cake tester doesn’t meet resistance when inserted. Drain and pass through a potato ricer. Stir in melted butter, cream, sour cream, parm, and two very large pinches of salt. Stiroccasionally. Meanwhile, preheat the oven to 200°C/400°F/gas mark 6. Cube the sweet potatoes and cook them in boiling salted water until soft. Drain and mash well, adding in the butter, milk and 100g of the parmesan. Season with salt and pepper, then stir vigorously with a wooden spoon over a low heat for 2 minutes to give a creamy texture. Setaside to cool. Once the potatoes are done, bring the oven to 425°. To make the shepherd’s pie filling, chop the onions, garlic, mushrooms and carrots. Add 2 tbsp of oil to a pan on medium high heat. Once the oil is hot add in the onions and sauté for about 3-5 minutes, stirring occasionally. Pipeyour potatoes for the top layer. Probably one of the most superficial tips to getting the ideal shepherd's pie is based on aesthetic, namely how the potato layer on top looks. The easiest way of getting the potatoes situated on top of a casserole-sized dish is spooning them on. Placepotatoes and ½ teaspoon salt in a large saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain in a colander over a Pyrex glass measuring cup, or similar sized bowl, reserving ¼ cup cooking liquid. 1 ½ pounds Yukon gold potatoes, 1 teaspoon kosher salt. Addonion, garlic, carrot and celery. Cook, stirring, for 10 minutes or until softened. Add rosemary. Cook for 1 minute or until fragrant. Increase heat to high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 .

portuguese shepherd's pie