Pastirska Pita * Shepherd Pie

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Brza i jednostavna pita, ovde vrlo popularna, kao gibanica kod nas. Ima baš i lepo ime, koje potiče baš od pastira koji su je prvi spremili.

Sastojci

Pire za vrh


600 g krompira
50g putera
3/4 kašičice soli
1/4 kašičice sveže mlevenog crnog bibera
1 žumance

Za punjenje

2 Kašike Kanola ulja
1 kašičica soli
1 šolja iseckanog crnog luka
2 šargarepe iseckane
2 čena usitnjenog belog luka
2 Kašike brašna
1 šolja zrnca kukukuruza
1 šolja smrznutog graška
1/2 kašičice sveže mlevenog crnog bibera
2 Kašike brašna
2 Kašike paradajz pire
1 šolja bistre pileće supe
ruzmarin i timijan, po želji
1 kašićica vočester sosa
50 g rendanog kačkavalja
300 g mlevenog govedjeg mesa

Priprema

Skuvamo krompir, oko 15 minuta. Ja ga obićno skuvam sa ljuskom, pa kad je kuvan oljuštim. Ovde sam dodala i još dva batata

Napravimo dodjaući ostale sastojke krompir pire

Predgrejemo rernu na 200 stepeni C.

Dok se krompir kuva, pripremimo ostatak naše pastirske pite
.

Zagrejemo ulje i dinstamo luk i šargarepu 3 do 4 minuta. Dodamo usitnjeni beli luk i promešamo

Dodamo mleveno meso , so ,biberi propržimo oko 3 minuta, pospemo brašnom i promešamo. Ostavimo još minut da se krčka. Uspemo bistru supu, vošester sos, ruzmarin i timijan. Dobro promešamo, pustimo d prokuva, pa smanjimo temperaturu i krčkamo oko 10 minuta.



Uspemo grašak i kukuruz i paradajz pire

Sada ovo uspemo u vatrostalnu posudu i na vrhu premažemo krompir pireom i pospemo kačkavaljem

Stavimo u rernu  da se zapeče oko 25 minuta.
Kad izvadimo iz rerne ostavimo oko 15 minuta da se malo ohladi.

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Shepards Pie

This tasty pie is made in many households her on regular base. Kids and adults like it. Good opportunity to serve vegetables to kids. It os very tasty too.
Ingredients

600 g potatoes
50 g butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk
grated cheddar 1/2 cup

For the meat filling:

2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
600 g  minced meat 
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas


Create

Once  potatoes are boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes.  Drain the potatoes in a colander

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the mince, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the mince mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.