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31 Mar 2013

SHEPARD'S PIE


WONDERFULLY COMFORTING SHEPARD'S PIE
 
INGREDIENTS
(serves 6)
 
500g lamb mince
500g beef mince
1 onion fine diced
1 chilli
1 celery stick fine diced
1 carrot fine diced
1 glug of ooil
1 tbsp tomato puree
1 tin of chopped tomatoes
1 tin of baked beans or canellini beans
200ml red wine
200ml lamb stock
2 sprigs of fresh oregano
salt and pepper
1 pinch cayenne pepper
1 pack of butter for the mashed potato
2kg King Edward potatoes mashed & seasoned
100g grated Parmesan or cheddar to finish off the mashed potato
 
Pan fry the onion, garlic, chilli, carrot & celery in the ooil for ten minutes until soft but not coloured, add the mince and brown off, add the red wine and reduce, add the stock, tomato and puree, beans and seasoning, simmer until you have a medium consistency, I like my shepards pie to be loose so that the sauce bubbles up and oozes out of any gaps in the mashed potato topping which then gets all crispy and caramelises in the oven adding some of the best chewy fluffy bites of potato and cheese.
 
 

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