Saturday, 4 February 2012

A Traditional English Dish

Shepherd's Pie

The one on the left is plain the other is for me!


750gms of lamb mince
1 medium onion
vegetable oil
2 cloves of garlic
2 carrots
2tbsp of tomato puree
1/2 pint of vegetable stock
3 large potatoes


Chop the onion and garlic and fry over a medium heat until they become translucent then add the mince and season. When sealed add the herbs to your taste and the tomato puree. Simmer stirring frequently so the ingredients are evenly distributed then add the vegetable stock and sliced carrots. Lower the heat and simmer for 30 minutes.
While the meat sauce is cooking peel and cube the potatoes and boil, I use a pressure cooker, until tender. Turn out into a large bowl
and add the butter, milk and basil then season. (I have not specified the amount or type of butter as this is a matter of taste! I used a butter substitute and fully skimmed milk.) Mash thoroughly.
Pre-heat your oven to 200C/400F/Gas mark 6. Spoon the meat into an oven proof dish, top with a layer of potato and cook in the oven for 20/25 minutes or until the top is golden brown. As an extra I decorated mine with sliced tomato and sprinkled grated cheese on the top for added colour.
Serve with whatever green vegetables you prefer.

The quantities above made the two dishes you see in the photo and will serve 6/7 meals.


God bless.

Twitter - @dla1950