Friday, October 1, 2010

Shepherd's Pie


For the meat filling

1/4 cup of olive oil

1 medium onions diced

5 garlic cloves minced

500g minced meat

1 dried bay leaves

1 cup mix vege

1 egg

1 sliced of bread (or crumbs)

1/4 cup milk

1 teaspoon of salt

1/4 teaspoon of fresh ground black pepper

2 tbs of chicken stock granules

For the potato topping

1 kg potatoes

1/2 cup of milk

125g softened butter

1 teaspoon salt

1/4 teaspoon white pepper

Fill a pot with cold water, add a teaspoon of salt.Wash, peel and cut the potatoes into cubes, about one inch.Put the potato cubes into the pot of water and bring to boil, uncoveed for about 15 minutes. While potatoes are cooking, heat a pan up. Add olive oil and cook for diced onions for 15 mins until slightly translucent.

Add the garlic and stir for another 30 seconds. Add the minced beef, bay leaf, chicken granules. Mash bread and egg with milk. Stir in bread mixture and cook until the liquid is reduced by half for about 5 minutes. Add mix vege, salt and pepper.

Cover the pan and simmer at low heat for 15 mins.

Heat the oven to 180degC.

Drain the potatoes. Add the rest of the potato topping and mash together. For a lighter potato mash, add more milk.

Scoop the meat filling into an oven dish.Spread the potato topping on. Bake for 15-20 mins until the top of the potatoes are golden.

Ready to serve.

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