Saturday, October 8, 2011

Classic Shepherd's Pie

Ingredients (serves 4)

1 tbs olive oil
1 brown onion, halved, finely chopped
1 cup frozen peas & carrot (thawed)
500g lamb or beef mince
2 tbs plain flour
500ml (2 cups) water
1 dried bay leaf
1 tbs Worcestershire sauce
1 tbs tomato paste
Salt & freshly ground black pepper

4 (about 200g each) desiree potatoes, peeled, chopped
40g butter
125ml (1/2 cup) milk
Melted butter, to brush

As for the pie crust, I use this fail safe recipe from Simply Recipes site, soft crumbly and so easy to make.
click here


Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until soft. Add mince and cook, stirring to break up any lumps, for 5 minutes or until meat is browned.

Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.

Meanwhile: cook potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.

Preheat oven to 200°C.

Roll out the pastry and roll onto a 2L (8-cup) capacity ovenproof baking dish. Cut or trim the dough with a knife or a pair of kitchen scissors.

Spoon meat mixture onto the pastry lined dish. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately.

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