Friday, July 23, 2010

Shepherd's Pie

This is a recipe that I have made a while ago. I didn't feel like posting it because it wasn't very successful. The mashed potato was too salty, and the filling was a bit greasy. I'm posting it now because I have run out of things to post.

The reason this was so unsuccessful is partly because it lacked taste. While I added a ton of salt in the potatoes (causing it to become too salty), I omitted the Worcestershire sauce as well as the bay leaf. I baked it in individual ramekins, instead of a large bowl. The original recipe is probably delicious, and it was my fault this turned out so bad.

The good news is I am going to make something very exciting tomorrow. I'm not saying what it is, though it does involve sugar, alcohol and fire! See you guys soon.

Obtained here

Serves 4

1 tbs olive oil
1 brown onion, halved, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, trimmed, finely chopped
500g lamb mince
2 tbs plain flour
500ml (2 cups) beef stock
1 dried bay leaf
1 tbs Worcestershire sauce
1 tbs tomato paste
Salt & freshly ground black pepper
4 (about 200g each) Desiree potatoes, peeled, chopped
40g butter
125ml (1/2 cup) milk
Melted butter, to brush

1. Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until soft. Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.

2. Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.

3. Meanwhile: cook potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.

4. Preheat oven to 200°C. Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately.

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