17/01/2024
“Snow Day’s “are the kind of day’s that are made for creating comfort food classics. I haven’t made a Shepherd’s pie since last winter, so it was the first meal I wanted, when the weather man predicted snow. It is the ultimate, indulgent, winter dinner.
This is an easy recipe to create but it is not a fast meal, there are a few hour’s cooking in this meal, & the results are worth every minute. I have noticed a trend towards quick, minimal effort, 5 ingredient recipes, under 500 calories & I understand why these types of easy & fast meals would be popular to people. I can make a meal in 15 minutes myself out of the basics.
But I love the depth of flavour & satisfaction that I get from taking the time to make a “Back to My Root’s” traditional meal. Like this Shepherd’s pie that my sister loved me to cook for her, bringing back precious memories of family time at the kitchen table. She would have turned 50 today & yesterday was a day for me to slow down & remember her in the best way I know how, in food memories. She loved her food, but refused to cook. That was her big Sister's job & all of my best memories of her involve food. ❤
This recipe makes 4 hearty servings & I always serve it with a selection of greens.
500g Beef
1 Large Onion finely diced
3 Cloves of Garlic, Grated.
1 Bag Diced Carrots & Swede
Cup of Frozen Petits Pois
2 tbsp Tomato Puree
2 tbsp Worcestershire Sauce (or more according to taste)
200ml Red Wine
1 tsp of dried mixed herbs/ 1 dried bay leaf
1 Knorr Beef Stockpot
1 Beef Oxo Cube
1 Tbsp of Olive Oil
Handful of finely chopped fresh parsley (optional)
Sea Salt & Ground Black Pepper to season.
For the Cheese & Onion Mash
1 Kg of Maris Piper Potatoes peeled and quartered.
250ml of Full Fat Milk
2 tbsp’s of Lurpak Butter
6 spring onions, washed, peeled, & finely diced.
200g’s of grated Mature Cheddar Cheese.
Sea Salt.
How To:
Start by browning the mince in a pot and draining any excess fat into a colander. Clean the pot add the olive oil, heat medium & soften the onion. Add the garlic & cook for a minute, on a low heat.
Add the mince back into pot, & mix ingredients together. Add red wine & simmer for 5 minutes. Add the diced carrot & swede, mixed herbs, bay leaf, tomato puree, Worcestershire sauce, & beef stock pot. Stir all the ingredients together and top with warm water, bring the temperature up to a simmer & cook for 15 minutes. Add the beef oxo cube and top up with more water, season with salt and pepper & simmer gently for 20 mins or until the stock has reduced.
Meanwhile, add the potatoes to a large pot, top with water, & sea salt. Cover the pot & bring the potatoes to the boil & simmer until they are tender. Add the milk, butter, & spring onions to a small pot and heat on low until the butter has melted. Add ingredients to the drained potatoes & mash until smooth.
Preheat the oven to 180* & add the peas to the mince mixture. Transfer the filling to a casserole dish, I used a 10 x 8 inch, deep filled pie dish. Allow the filling to cool a little, before adding the mash in small batches across the filling with a tablespoon. Sprinkle with the cheese and fluff up the mash with the tip of a fork. This will give you the crunchy topping, this is the winning at life part!!. Add the chopped parsley & any extra diced spring onions. Transfer the dish to the oven & bake for 20 mins until golden & bubbling.
Serve warm with seasonal greens & take all the credit you deserve from your family & get someone else to do the dishes 😊 ❤
