Tangy Shepherds Pie
Seeing as it’s been a while since I put up a recipe I thought I’d start with a good winter warmer. Now that the nights are getting cold, salads are really reserved for steaks and fajitas, and warm hot food is craved for more. Stodgier food is also usually a good idea to help you keep warm as your body will use more calories to keep itself warmer (living in extreme cold climates you need to be eating around 5000 calories to maintain your weight and keep warm!!). So a good favourite to start with is Shepherds Pie. I adapted the mince recipe from just a simple farmhouse mince recipe.
Need:
500g Lean Mince
1 tbsp Tomato Puree
Worcester Sauce
1/2 Beef Knorr Stock Cube
1/2 Oxo Cube
Potatoes ready for boiling
Butter
Frozen peas
Method:
Dry fry the mince in a hot pan. Once it’s browned add the tomato puree. Dissolve the stock half stock cubes in a pint of hot water, pour this over the mince. Bring to the boil and then put on simmer for about 15-20 minutes. Add some Worcester Sauce to the mince, suit to taste. In the mean time boil the potatoes.
Once the potatoes are boiled mash them with plenty of butter and a little milk. The smoother they are the nicer they’ll taste! Then once the stock has thickened to a semi thick consistency (gravy consistency), take the mince off the heat, add a handful of frozen peas and stir them in. Put the mince into a large pyrex bowl and smooth the mash potato on top, covering the mince.
Put in a preheated oven at 180 degrees for 30 minutes. If you’re partial to cheese then after 20 minutes you can sprinkle some grated cheese on top as well. This goes great with fresh veg and/or cauliflower cheese.
- November 8th '06