Giniling with one extra step: mash the potatoes instead of dicing them, layer on top, and bake until golden.
Giniling is ground meat sautéed with garlic, onions, and the classic trio of potatoes, carrots, and peas. Some households swear by tomato paste; others won't touch it and go straight for the liquid seasoning. Some add raisins, some add bell pepper, some add both — whatever your family swore by. It means something different in every Filipino household, and in Kapampangan homes like mine, we call it torta. My family had it with rice, on pandesal, or in my sister's case, straight out of the pan as a snack. Growing up, I'd turn it into arroz a la cubana with a fried egg and some saging on the side. Other times the giniling went into a pandesal, the whole thing dipped in egg and fried. That's putong babi, a Kapampangan snack, and it's exactly as good as it sounds.
My first encounter with shepherd's pie was at a deli in my hometown, Angeles City. The store next door was run by a German baker who also made meat pies, and we always kept a few in the freezer for convenient snacking. It reminded me of the torta we always had at home. This recipe is my version of that, built on giniling instead of lamb — ground beef works, or go for a beef-pork mix if you want a richer, more rounded filling. Same idea: a savory filling of meat, carrots, and peas in a thin gravy, with the potatoes pulled out, mashed, and layered on top as a crust instead of the usual diced ones folded in. It's the kind of dish that feels a little more grown up, the sort of thing you bring out when people are staying for dinner and conversations are running long.
Brown beef: Heat a thin layer of neutral oil in a large pan over medium-high heat. Add the ground beef and cook undisturbed for 2-3 minutes before breaking it up to brown. Cook for another 2-3 minutes until it is no longer pink. Season with salt and pepper, then set aside. Leave a bit of fat in the pan.
Cook aromatics: In the same pan over medium heat, cook down the onions, garlic, and celery until softened, about 3-4 minutes. Add the tomato paste and cook, stirring occasionally, for 3-5 minutes until it darkens slightly and smells a little sweet.
Build filling: Add the beef back to the pan and fold to combine. Pour in the dissolved bouillon and worcestershire sauce. Add the carrots and green peas, stir, and cook for 5 minutes until the carrots are just beginning to soften.
Thicken: Sprinkle the flour over the filling a little at a time, stirring after each addition, until the mixture reaches a thin, gravy-like consistency. It should coat the back of a spoon but still move easily. Remove from heat.
Boil potatoes: Place quartered potatoes in a pot of cold, salted water. Bring to a boil and cook for 12-15 minutes, until a fork slides in easily. Drain well.
Mash: While still hot, mash the potatoes using a ricer or the back of a fork. Work in the butter and milk a little at a time until smooth — leave it slightly chunky if you prefer texture. Stir in the minced garlic and one egg yolk, and season with salt and pepper.
Preheat the oven to 300°F (150°C).
Layer filling and mashed potatoes: Spread the meat filling in an even layer in an oven-safe baking dish. Spoon the mashed potatoes on top and spread evenly with a spatula. Brush the surface with the remaining egg yolk, then drag a fork across in parallel lines.
Bake: Bake for 25-30 minutes until the top is golden brown. Let it rest for 15 minutes before serving.
