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Deconstructed Rustic Farmer’s Shepherd’s Pie Bowls
This unique take on the classic Shepherd’s pie deconstructs the traditional layered dish into individual components, allowing you to enjoy the flavors separately or mixed together. You’ll experience tender chunks of slow-cooked meat, roasted vegetables, garlic and chives mashed parsnips and potatoes, all topped with a bright parsley garnish and a drizzle of red wine reduction.
Ingredients
- 500g of lamb or beef, cut into chunks
- 2 carrots, chopped
- 1 cup of green peas
- 4 cloves of garlic, minced
- 1 tbsp of fresh rosemary, finely chopped
- 1 tbsp of fresh thyme, finely chopped
- 4 parsnips, peeled and chopped
- 4 potatoes, peeled and chopped
- 2 tbsp of chives, finely chopped
- 1 handful of fresh parsley, chopped
- Salt and pepper, to taste
- 1 cup of red wine
- 2 cups of beef stock
Directions
- Salt and pepper the chunks of meat. In a large pan, sear the meat until browned on all sides. Remove the meat and set aside.
- In the same pan, add garlic, rosemary, and thyme. Saute until fragrant, then add the beef stock and red wine. Bring to a boil, and then add the meat back into the pan. Reduce the heat to low, cover and let it simmer for about 2 hours, or until the meat is tender.
- While the meat is cooking, roast the carrots and peas in the oven at 200°C for 20 minutes or until slightly charred. Remove and set aside.
- Boil the parsnips and potatoes until soft. Then, mash them together with the chives, salt, and pepper. Place the mashed parsnips and potatoes in a baking dish and broil until the top is golden and crispy.
- Arrange the meat, gravy, and roasted vegetables in sections in individual bowls. Top each bowl with a dollop of the garlic and chives mashed parsnips and potatoes.
- For the final touch, sprinkle each bowl with freshly chopped parsley and drizzle over the red wine reduction. Serve hot and enjoy!