Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
11 Ingredients
- 2teaspoons olive oil
- 500grams beef shank, diced small
- 1 medium onion, peeled, diced small
- 1 medium carrot, peeled, diced small
- 2 stalks celery, diced small
- 3 cloves garlic, peeled, minced
- 125milliliter red wine
- 400grams tomato sauce
- 250milliliter beef stock
- 2 sprigs rosemary, chopped
- 475grams mashed potatoes, ready made
Description
Classic shepherd’s pie is always a family favorite even for the pickiest of eaters, this large batch comes with leftovers that can be portioned out and frozen for a home cooked meal ready in minutes.
Method
Step 1 of 3
Set a large pot to medium-high heat adding in the olive oil, season and brown the beef for 5 minutes. Remove the beef placing it onto a plate or bowl, stir the onions into the pot cooking for 2 minutes. Add the carrots and celery cooking with the onions for 2 minutes before stirring in the minced garlic for 30 seconds. Pour in the red wine, reducing the wine by half before adding in the tomato sauce, beef stock and rosemary.
Step 2 of 3
Add in the beef back to the pot. Simmer the ragu for 45 minutes until the beef is tender and the sauce has reduced and thickened.
Step 3 of 3
Preheat the oven to 200°C. Add the ragu to a large casserole dish, spread the mashed potatoes overtop of the ragu, bake in the oven for 20 minutes until the top is golden brown. Let the pie cool for 10-15 minutes before portioning.
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