Shepherd's Pie in the English

Ingredients

• 180 ml (3/4 cup) beef consommé
• 80 ml (1/3 cup) of HP sauce for chicken
• 15 ml (1 tbsp) Worcestershire sauce
• 5 ml (1 tsp) fresh thyme leaves
• 750 ml (3 cups) frozen peas
• 1.5 kg (3 lb) potatoes, peeled and diced
• 30 ml (2 tbsp) butter, salted
• 125 ml (1/2 cup) milk
• Sea salt and black pepper mill to taste
• 1 onion, chopped
• 30 ml (2 tbsp) oil
• 625 g (1 1/4 lb) minced poultry (chicken or turkey)

preparation

1. Preheat oven to 190 º C (375 º F). In a bowl, mix thoroughly the beef consumed, HP sauce, Worcestershire sauce and thyme. Book. Cook the peas to steam 5 minutes and set aside.
2. Cook the potatoes to steam until tender. Place in a bowl and crush with butter. Pour the milk, salt and pepper and mix well. Add a little more milk, if needed, to obtain the desired texture. Réserver. Book.
3. In the meantime, in a large skillet, drop the onion in oil over medium heat for 2 minutes. Increase heat to medium-high heat, add the minced chicken and cook 5 to 7 minutes, stirring and breaking meat with a spoon, until no longer pink and that it begins to color.
4. Deglaze with the reserved sauce and cook until reduced to almost dry. Salt and pepper. Transvider meat in a baking dish with a capacity of 3 L (12 cups). Cover peas, then mashed potatoes. Bake in center of oven 20 to 25 minutes. Servir. Serve.