Shepherd’s Pie with a twist

Shepherd’s Pie

Ever since my poor poor better half got into his accident on Wednesday night – I’ve been busying myself running around after him (or behind him making sure him and his crutches don’t go flying) Because he can’t really, well, walk, going out is totally out of the question.  Me, being the (non) domestic cooking goddess was totally loss on what food besides cake I could make for dinner – all I knew was he liked pie, and so pie it was.  My mother makes the best Shepherd’s Pie ever, but she tweaks it and so we have it – I took a basic Shepherd’s Pie recipe and added bits of what I would like in a pie. Turned out really well too!  The full recipe is below;

Main ingredients

Main ingredients

The basic ingredients plus some extras : Carrots Mushrooms, Peas, Corn and Soy Sauce were the extras.

Ingredients:

  • 1 tbsp olive oil
  • 1 large onion chopped
  • 2-3 medium carrots chopped
  • 500g pack lean beef mince
  • 2 tbsp tomato purée
  • large splash Worcestershire sauce
  • large splash of light soy sauce
  • 100g peas
  • 100g mushrooms (I used closed cap but you can change this to your tastes)
  • 100g corn
  • 500ml beef stock
  • 900g potatoes
  • 85g butter
  • 3 tbsp milk
Weigh out 900grams of potatoes - I could only get 902grams

Weigh out 900grams of potatoes – I could only get 902grams

chopped onions (350x466) chopped carrots (350x466)

Then we chop the onion and carrots

Heat some olive oil in the frying pan and fry the carrots and onions till soft – about 5 minutes

Heat some olive oil in the frying pan and fry the carrots and onions

Fry together for 5 minutes – or until its soft.

Crumble in beef

Crumble in beef

Crumble in the beef, peas and corn and fry for 5 minutes or till brown

Add in tomato puree

Add in tomato puree

Add in the tomato puree to the mixture – fry

Lea and Perrins

Lea and Perrins

Add in Worcestershire sauce to the mixture – fry

Tiny dash of light sauce - how very Asian!

Tiny dash of light sauce – how very Asian!

Add a dash of light sauce

Add 500ml of water to these stock cubes

Add 500ml of water to these stock cubes

Add in 500ml of beef stock – that’s about 3 cubes

Add beef stock to ingredients

Add beef stock to ingredients

Add the beef stock to the mixture, cover for 40 minutes, and taking off the lid 20 minutes into the cooking

Boil 900grams of potatoes

Boil 900grams of potatoes

Bring to boil some water and boil the potatoes in salted water (just a little salt) – this should take 15 minutes but poke the biggest potato with your fork to see how soft it is

mash - before (350x466)

Drain potatoes and mash them with the butter and milk (3 tablespoons of milk) – salt and pepper to taste

Mash together - don't forget to add salt and pepper to taste

Mash together – don’t forget to add salt and pepper to taste

Mash MASH MASH!

The forgotten mushrooms

The forgotten mushrooms

Alas – I totally forgot I had mushrooms!

Not for long!

Not for long!

And so quickly I fried it with a tiny bit of unsalted butter and added it to the main mixture

After 40 minutes - mixture should be dry-ish

After 40 minutes – mixture should be dry-ish (not floating in the sauce that is!)

After 40 minutes, this is what It should look like – almost dried out but not quite.

Put into dish, then place mash on top

Put into dish, then place mash on top

Place the mince mixture in an oven-proof dish and place the mash potato on the top  of the mixture and in the oven it goes at 180C/fan or 160C/gas mark 4 and bake for 20-25 minutes. The top should be starting to colour and the mince is bubbling through at the edges.

Leave to stand for 5 minutes - or however long you want. Serve hot!

Leave to stand for 5 minutes – or however long you want. Serve hot!

Leave to stand for 5 minutes and VOILA!

Happy cooking!

KimmyX

Ingredients:
1 tbsp olive oil
1 large onion chopped
2-3 medium carrots chopped
500g pack lean beef mince
2 tbsp tomato purée
large splash Worcestershire sauce
large splash of light soy sauce
100g peas
100g mushrooms (I used closed cap but you can change this to your tastes)
100g corn
500ml beef stock
900g potatoes
85g butter
3 tbsp milk

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