(serves 4)
This year was one of those years I just could not think of anything to get my husband for his birthday! I don't know why, I guess God has looked after us so well that we really do have everything we need. So instead this year Anneliese and I went into work with him in the morning so we could spend a bit more time together, and I made one of his favourite meals for dinner :) One of his childhood favourites is the classic Shepherd's pie, it will never be as good as his dads but hopefully this was close! Anneliese also really enjoyed her first Shepherd's pie - win!
Prep time: 15 minCooking time: 1 hour 30 minutes
Ingredients
1 brown onion
1 carrot
2 stalks celery
700 g beef or lamb mince
2 tsp thyme
1 tsp rosemary or 1 fresh sprig
700 g beef or lamb mince
2 tsp thyme
1 tsp rosemary or 1 fresh sprig
2 bay leaves
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
2 cups beef stock
1/4 cup plain flour
olive oil
salt and pepper
80 to 100 g tasty cheese, shredded
Topping
1 kg potatoes
30 g butter
1/2 cup milk
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
2 cups beef stock
1/4 cup plain flour
olive oil
salt and pepper
80 to 100 g tasty cheese, shredded
Topping
1 kg potatoes
30 g butter
1/2 cup milk
dash of cream (optional)
1-2 Tbsp olive oil
salt and pepper
Method
1. Finely dice the onion and carrot.
2. Heat a frypan on medium heat, add in half a tablespoon of olive oil then add in the onion, celery and carrot and sauté for a few minutes. Add in the mince and break apart, cook for 5 minutes or until browned.
3. Add in the thyme, rosemary, bay leaves, tomato paste, Worcestershire sauce, beef stock and flour and stir through. Simmer for 30 minutes until a thick consistency.
4. Meanwhile, peel and wash the potatoes and cut into quarters. Boil until tender, approximately 15 to 20 minutes. Drain then mash with the butter, milk, cream and olive oil. Season with salt and pepper.
5. Preheat the oven to 200 C.
6. Season to taste with Worcestershire sauce, salt and pepper. Remove the bay leaves. Place the meat mixture in a large casserole dish and cool in the freezer for 10 to 20 minutes.
1-2 Tbsp olive oil
salt and pepper
Method
1. Finely dice the onion and carrot.
2. Heat a frypan on medium heat, add in half a tablespoon of olive oil then add in the onion, celery and carrot and sauté for a few minutes. Add in the mince and break apart, cook for 5 minutes or until browned.
3. Add in the thyme, rosemary, bay leaves, tomato paste, Worcestershire sauce, beef stock and flour and stir through. Simmer for 30 minutes until a thick consistency.
4. Meanwhile, peel and wash the potatoes and cut into quarters. Boil until tender, approximately 15 to 20 minutes. Drain then mash with the butter, milk, cream and olive oil. Season with salt and pepper.
6. Season to taste with Worcestershire sauce, salt and pepper. Remove the bay leaves. Place the meat mixture in a large casserole dish and cool in the freezer for 10 to 20 minutes.
NB. To make the mash look pretty, you can either pipe it or create ripples in it with a fork.
8. Bake for 20 minutes or until the mash turns golden brown. You can then sprinkle a bit of extra cheese on top if you like and bake for a further 5 minutes until crisp! Serve warm.
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| Plus a little Chaja cake for dessert :) |
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