Friday, February 8, 2013

Recipe: Perfect Shepherd's Pie

Might not look like much, very simple I suppose, but this is my tried, tested, and perfected Shepherd's pie recipe and it is OUT OF THIS WORLD. May seem a bit weird, adding mayonnaise to the mash- but it actually works and gives the mash a really nice flavour and texture. If feeding a family this dish can of course be very easily multiplied. Also, if you wanted to make a veggie version (a "Shepherdess's Pie") then you can easily replace the lamb with quorn and the beef stock with veg stock. Probably wouldnt be as delicious!!

Perfect Shepherd’s Pie (serves 2)

1 tbsp olive oil
Knob of butter
1 white onion, diced finely
2 garlic cloves, crushed
1 celery stick, diced finely
1 carrot, peeled and diced finely
250g minced lamb
4 chestnut mushrooms, finely diced
1 tsp sundried tomato paste
Splash white wine
Handful fresh parsley
300ml beef stock
1-2 tbsp bisto gravy granules
Salt and pepper to taste

700g maris piper potatoes, peeled and diced
Knob of butter
2 tbsp mayonnaise
Splash of milk
Salt and pepper to taste

1. Fry the onion, garlic and celery for 10 minutes, covered, stirring occasionally. Add the minced lamb, increase the heat, and cook for a further 10 minutes, or until the mince has been browned.
2. Add the mushrooms, tomato paste, and wine, and cook for a further 5 minutes. Add the parsley, beef stock and bisto, and cook on a medium heat for about 20 minutes- or until the mixture has become thick and most of the liquid has evaporated. Season to taste and set aside.
3. Boil the potatoes in salted water. Drain, add the butter, milk, mayo and seasoning, and mash until smooth. Spoon the mince into two separate serving dishes, and top with the mashed potato (you may want to fork lines, or pipe the mash on, for decorative purposes).
4. Put under a hot grill for about 5 minutes, or until the top is beginning to brown. Serve!

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