Tuesday, 5 February 2013

Shepherds Pie with Hidden Vegetables

Sprout grumbled when I announced at breakfast that it was going to be Shepherd's Pie for tea.  And grumbled again when I reminded her on the walk home from school.  She then looked somewhat surprised when I set a plate of it down in front of her at tea, saying "Oh I thought you meant Fish Pie".  As seconds were had by all I resolve never to pay attention to children grumbling about Shepherds Pie again.

Serves 4-6

500g lamb mince
1 carrot
1 stick of celery
1 onion
1 garlic clove
1/4 swede
1 tbsp olive oil
2 tbsp worcestershire sauce
1 tin chopped tomatoes
5 large baking potatoes
Butter or margarine
1 handful cheddar cheese

Finely chop the onion and garlic and start frying with the olive oil in a large saucepan or saute pan.  Finely dice, grate, or blitz the carrot and celery, adding this to the pan when ready.  Peel and grate or blitz swede and add this to the pan.  Stir, cover, and sweat this vegetable rubble for 5 minutes.  When soft or beginning to catch add the lamb, breaking up the lumps and cooking for a few minutes.  Then add chopped tomatoes, half a can of water, worcestershire sauce and leave to simmer for 30 minutes

Peel the potatoes and roughly chop.  Boil in salted water for 15 minutes or until soft.  Drain and mash with a large knob of butter or margarine and milk to make a spreadable mash.

Put the lamb mix into a high sided baking dish and spread over the mash.  Ruffle the surface of the mash with a fork and sprinkle with cheese.  Bake in a pre-heated oven at 190C for about 30 minutes until bubbling and golden on top (you might need the grill on for a few minutes at the end to achieve this).

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