Batchillo

Shepherd's Pie

Shepherd's Pie: a batch cooking recipe, 6 servings of 427 kcal and 24 g protein each. Keeps 4 days in the fridge and freezes well.

  • 6 servings
  • 20 min prep
  • 65 min total
  • 4 days in the fridge
  • Freezes well
  • Lunch · Dinner
Shepherd's Pie

Nutrition per serving

Energy Protein Carbohydrate Fat Fibre
427 kcal 24 g 35 g 21 g 4.3 g

Standard serving, calculated from each ingredient’s data (USDA or product labels). In Batchillo, each person gets a serving sized to their own calories and protein.

Ingredients for 6 servings

  • 600 g Ground beef
  • 900 g Potato
  • 1 Onion
  • 2 Carrot
  • 100 g Peas (frozen)
  • 2 tbsp Tomato purée
  • 300 ml Beef broth
  • 40 g Butter
  • 100 ml Low-fat milk
  • 1 tsp Thyme
  • 2 tbsp Olive oil

To taste: salt, black pepper

Contains: gluten, dairy (lactose). Free from: eggs, fish, shellfish, soy, peanuts, tree nuts. Always check the labels of the products you buy.

Method

  1. Boil the potatoes in salted water and mash them with the butter and milk. Season and set aside.
  2. Sauté the onion and carrot in the olive oil. Add the ground meat and break it up, letting it brown.
  3. Add the tomato purée, thyme, beef broth and peas. Season and simmer 15 minutes, until a thick stew.
  4. Transfer the meat mixture to a baking dish and spread the mashed potatoes on top, covering well.
  5. Score the surface of the mash with a fork (it gets crispier) and bake at 200 °C for 20-25 minutes, until golden.
  6. Let rest 5 minutes before serving.

Recipe based on bourmet.pt.

Batch cooking

These recipes cook in the same batch as this one, in the same session: