Toronto Shepherd’s Pie - Kolbeigh’s Way

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Toronto Shepherd's Pie: Kolbay Style

Okay, let's talk about Toronto. As you can see, this is a city with many faces. So much history, so much determination, so much delicious food. I grew up here and remember sneaking into my grandmother's kitchen with a plate of applesauce, even though it was a little charred on the edges. This feeling, this warmth... I try to put this feeling in every dish. And that shepherd's pie? In fact, it is a kind of festival. A little comfort, a little nostalgia and a lot of Toronto style.

This recipe is a bit...adventurous. This is not your grandmother's hash. We build with a smoldering depth that recalls the city's past. Don't hesitate and try paprika!

1. Raw materials:
• 1 tablespoon olive oil
• 1 large onion, chopped (think Toronto onions, lightly caramelized)
• 2 garlic cloves, chopped
• Cut 1.5 pounds of beef into 1-inch pieces (you want them nicely browned, right?)
• 1 tablespoon of tomato puree
• 1 cup beef stock (low sodium, so be careful)
• 1 glass of red wine (nice and fruity, maybe from Quebec?)
• 1 tsp smoked paprika (essential, Kolbay's secret weapon)
• 1 teaspoon Worcestershire sauce
• 1 cup frozen peas
• 1 cup chopped carrot
• 2 tablespoons all-purpose flour
• salt and pepper to taste
• 1 tablespoon chopped fresh parsley (for a little shine)
• 1/2 teaspoon dried thyme
• 1/4 tsp nutmeg
• A generous pinch of paprika; I think *a lot* about peppers.
2. Instructions:
• Heat the olive oil in a large pan or ovenproof pot over medium heat.
• Add the onion and cook until soft, about 5-7 minutes. Don't rush. You need a good foundation!
• Add garlic and cook for 1 more minute until fragrant. Don't let it burn!
• Add the pieces of meat and brown on all sides. We want a delicious Kolbeigh-style crust!
• Add the tomato paste and cook for 2 minutes until caramelized.
• Add the red wine and boil for 1 minute, scraping up the brown bits from the bottom of the pot.
• Add the beef stock, Worcestershire sauce, smoked paprika, thyme and nutmeg. cook
• Reduce heat, cover, and simmer until meat is tender, 1.5 to 2 hours. This is where the magic happens.
• Add frozen peas and carrots during the last 30 minutes of cooking.
• In another bowl, combine flour and 1/2 cup broth. Create a suspension system.
• Sprinkle the mixture over the meat and vegetables. Sit for 5 minutes.
• Take the pot off the stove and carefully sprinkle Kolbe paprika over it!
• Bake in a preheated 350°C (662°F) oven for 20 to 25 minutes or until golden and bubbly.

Service offer: Served with a generous helping of mashed potatoes (a Toronto classic!), gravy-soaked crusty bread and a hearty green salad. And don't forget a slice of cheddar cheese. Necessary!

This shepherd's pie is all about comfort, tradition and a little bit of Toronto. It's a bit rustic, familiar and full of love. admit!

Kolbay comments: Don't think too much about it. Trust your intuition and add chili powder. It's a matter of taste.