Request: Shepherds pie
From: Sharone Carr <[email protected]>
I ama cook at a university and the students want to cook Shepherds pie
1 kg potatoes
30 g butter
2 tablespoons milk
1 tablespoon oil
1 large onion - finely chopped
1 kg beef mince
1 carrot - finely chopped
2 tablespoons plain flour
1 cup (250ml) vegetable stock
2 tablespoons Worcestershire sauce
1 cup (155g) frozen peas
Peel the potatoes and cut into chunks. Cook in a large pan of boiling
water for 15-20 minutes, or until tender. Drain the potatoes well and
return to the pan over low heat, and stir to evaporate any excess water.
Remove from the heat, add the butter and milk, and mash with a potato
masher until smooth. Season with salt and cracked pepper. Preheat the
oven to moderate 180 deg C (350 deg F/Gas Mark 4). Heat the oil in a large
frying pan and add the onion. Cook, stirring occasionally, until soft and
just beginning to colour. Add the mince, increase the heat and cook until
browned, breaking up any lumps with a wooden spoon as the meat cooks.
Add the carrot to the pan and cook for a few minutes until just tender.
Sprinkle on the flour and cook, stirring, for 1 minute. Slowly add the
stock, stirring constantly. Add the Worcestershire sauce. Bring to the
boil and cook for 2-3 minutes, or until the gravy thickens. Season to
taste with salt and pepper. Stir in the peas and transfer the mixture to
a 2 litre ovenproof dish. Spoon the mashed potato onto the meat mixture
and spread out evenly, making sure that the edge is sealed up against the
casserole. Use a fork to swirl the surface. Bake for 40-50 minutes, or
until the potato is golden.
Serves 6 or 4 if everyone is hungry!
Always been a favourite and a success - enjoy!
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