Esta é uma versão rápida e de fogão da clássica Shepherd’s Pie, perfeita para uma refeição de semana reconfortante e sem complicações. A combinação da carne moída com um molho rico e um toque de cominhos, coberta por puré de batata cremoso e queijo derretido, é a definição de comida de conforto.

Ingredientes

  • 100g de carne moída
  • Salsa 50ml
  • 50 ml de água
  • 0,5 t de cominho
  • 1 t de açucar
  • 1/3 lata de feijão
  • purê de batata
  • queijo cheddar ralado

Preparação

  1. Cozinhe a carne moída em fogo médio-alto, até ficar marrom e quebradiço. Eu usei um pote.
  2. Junte todos os outros ingredientes, exceto o puré de batatas e o queijo.
  3. Misture bem e leve para ferver. Reduza o fogo e deixe a mistura ferver e engrossar.
  4. Desligue o fogo, coloque o puré de batatas na carne. Adicione o queijo e cubra por 2 minutos ou até o queijo derreter.

For a speedy take on a British classic, here is the English version of this recipe.

Stovetop Shepherd’s Pie

This recipe offers a clever and quick deconstructed version of the traditional Shepherd’s Pie, all made in a single pot on the stovetop. It captures the essence of the beloved classic—a savoury, rich meat filling topped with creamy mashed potatoes and melted cheese—but comes together in a fraction of the time, making it an ideal meal for a busy weeknight. It’s hearty, comforting, and incredibly satisfying.

The beauty of this dish is its simplicity and adaptability. The original recipe uses minced beef, which technically makes it a Cottage Pie, as traditional Shepherd’s Pie is made with lamb. Feel free to use either! The addition of salsa, cumin, and kidney beans gives the filling a subtle, modern, almost chilli-like twist. For a more traditional British flavour, you could swap the salsa for a splash of Worcestershire sauce and a spoonful of tomato purée, and replace the kidney beans with frozen peas and carrots.

Ingredients

  • 100g minced beef
  • 50ml salsa
  • 50ml water
  • 1/2 tsp ground cumin
  • 1 tsp sugar
  • 1/3 can kidney beans, drained
  • Mashed potato
  • Grated cheddar cheese

Method

  1. In a saucepan or pot, cook the minced beef over a medium-high heat, breaking it up with a spoon, until it is browned all over.
  2. Add all the other ingredients except for the mashed potato and cheese (salsa, water, cumin, sugar, and kidney beans).
  3. Stir well and bring to a simmer. Reduce the heat and allow the mixture to bubble away gently until the sauce has thickened.
  4. Turn off the heat. Spoon the mashed potato over the top of the meat filling. Sprinkle the grated cheese over the potato, cover the pot with a lid for 2 minutes, or until the cheese has melted. Serve immediately.