Wednesday, 10 June 2009

• Winter warmer

  There's nothing better than sitting around the table tucking in large serves of these golden goodness. This is one of the dishes I made for our Easter get together. I used the beef version (cottage pie) because some of the guests (yes I'm looking at you Kerry) don't eat lamb.
  
  Shepherd's Pie (or Cottage Pie) is an English pie with a crust made of mashed potatoes and meat. Shepherds look after sheep, therefore a lamb or mutton pie is called Shepherd's pie, while any beef version could be called Cottage because in the 1700s potato was one of the affordable crop. But regardless of its name, it is the ultimate comfort food. Although this is meant to be made with leftover stew meat, I made a fresh bunch for mine.
  
  
  The meat mixture, which is delicious on its own.
  
  
  Beautiful golden crust. I chose not to fork the top and put some extra cheese for decoration.
  
  And this recipe is adapted from none the other Gordon Ramsay's Shepherd's pie! Trev and I went to the good food and wine show over the long weekend and he made an appearance for a cooking demostration. Minus all the swear words and the like, I think he's a great chef and I love watching him cook because that's when he shows his genuine passion and his love affair with food. And I find that strangely attractive. I guess there is no surprise given how much I love my food too. Hehe.
  
  Anyway, let's not ramble on, here's the recipe!
   
  Cottage Pie
  
  Ingredients:
  2 tablespoons Olive Oil
  Sea Salt & freshly ground black pepper
  600 g minced lean lamb
  1 large Onion finely grated
  250 g frozen peas/corn/carrot mix (you can use fresh ones too!)
  2 Cloves Garlic
  2 tablespoons Worcestershire sauce 
  1 tablespoon Tomato paste
  Thyme sprigs, leaves picked
  250 ml red wine
  300 ml chicken stock
  1 kg Desiree Potatoes peeled and cut into chunks
  50 g Butter
  Grated Cheese, about 50g
  
  Method:
  1. Preheat the oven to 180°C.
  2. Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes. Stir the onions and vegetable mix into the mince then grate the garlic in as well.
  3.Add the Worcestershire sauce, tomato paste and herbs and cook for 1-2 minutes, stirring constantly. Pour in the red wine and reduce until almost completely evaporated. Add the chicken stock, bring to the boil and simmer until the sauce has thickened.
  4. Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly. Pass them through a potato ricer then mix in about 2 tbsp grated cheese. Check for seasoning.
  5. Spoon the mince into the bottom of a large ovenproof dish. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle. Grate some extra cheese over and season. Bake in the oven for approximately 20 minutes, until bubbling and golden brown.
  
  
  Perfect for cold days like these... BrrrrRRRrrrr!
  
  I'm back on night shifts again tonight, I can't believe how the 7 days off just flown by! *shudders* Here comes another week of messed up sleeping pattern and a non-existant social life.
  
  
  I miss you girls! I think another dinner party is in order....
  
  
  
  And here's me obviously loving my chocolate frosting too much!
  
  Can't believe this is nearly 2 months ago now. Gosh I really need to catch up with my blog posts! I will make a point to blog again before my night shifts finish in 7 days!
  

  • 3:05 PM
  • 109 Views
  • 6 eProps
  • 5 Comments