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;
The basic ingredients plus some extras : Carrots Mushrooms, Peas, Corn and Soy Sauce were the extras.
- 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
Then we chop the onion and carrots
Fry together for 5 minutes – or until its soft.
Crumble in the beef, peas and corn and fry for 5 minutes or till brown
Add in the tomato puree to the mixture – fry
Add in Worcestershire sauce to the mixture – fry
Add a dash of light sauce
Add in 500ml of beef stock – that’s about 3 cubes
Add the beef stock to the mixture, cover for 40 minutes, and taking off the lid 20 minutes into the cooking
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
Drain potatoes and mash them with the butter and milk (3 tablespoons of milk) – salt and pepper to taste
Mash MASH MASH!
Alas – I totally forgot I had mushrooms!
And so quickly I fried it with a tiny bit of unsalted butter and added it to the main mixture
After 40 minutes, this is what It should look like – almost dried out but not quite.
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 and VOILA!
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 mushrooms (I used closed cap but you can change this to your tastes)
500ml beef stock
3 tbsp milk