Haven't done this in a while, so here we go, this is what we had for supper tonight, and it was yummy and very filling Alhumdulillah!Ingredients
1lb minced lamb
2 medium onions
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
2 tablespoon fresh chopped parsley (never have parsley in this house...except once when the grocery store subsituted it for coriander!, so I used coriander)
2 good shakes of Worcestershire Sauce (Lea & Perrins)
1 level tablespoon of plain flour (Don't accidentally use self raising flour, I speak from experience ....)
2 garlic cloves (I used the regular masala I always have; pureed ginger, garlic ansd green chillies, I need a bit of kick to my food)
1 level tablespoon of tomato puree
2 tablespoons of olive oil (that is actually ridiculous you will need a lot more oil to prevent the ingredients sticking to the pan while cooking!)
10fl oz lamb or vegetable stockSalt to taste I added salt to my meat I had toPOTATO & CHEESE TOPPING
900g white potatoes, King Edwards or Maris Piper are best
Salt and PepperSpecific Cooking Equipment
For this Shepherds Pie recipe you will need an oven proof dish and a pan with a lid (I used a random lid on top of a large fryingpan)
Finely chop the onion and garlic.
Chop the carrots and swede into small pieces.
Finely chop the parsley.
Peel the potatoes, cut them into quarters and put them in a pan of salted water to stop them going brown.
Pour the olive oil into the pan on a medium heat and add the chopped onions and garlic. Cook for about 5 minutes turning the onions frequently until they start to turn brown.
Add the carrots and swede and cook for a further 5 minutes turning the mix frequently. Remove them from the pan and keep them on a plate for use later. At this point I pureed the vegetable and onion mixture, because I wanted my girls to eat it not pick it out!
Add the lamb to the pan (you may need to do this in two batches) and keep stirring and turning the meat until it is browned. Break up any pieces of the mince which are stuck together.
When all the meat is browned, add the vegetables, parsley, thyme, cinnamon, Worcestershire Sauce, stock and tomato puree. Sprinkle on the flour and mix well.
Turn the heat down to low, put a lid on the pan and let the mix cook for about 35 minutes (I cooked it for about 20, it's already been cooked enough)
. Stir it every ten minutes and add a couple of tablespoons of water if the mix is starting to stick to the pan.
Put the potatoes on a medium heat for 25 minutes until they are cooked.
Drain the all the water from the potatoes and then leave them to stand for 5 minutes with no lid (or just a tea towel) on the pan. Add the butter and mash the potatoes to a puree. This will take at least two minutes.
Pour the meat into the base of the oven proof dish, just over half deep is ideal.
Pre heat the oven to 200°C / 400°F / Gas Mark 6.
Spoon the mashed potato gently over the meat and even it out gently. Don't use too much pressure or the mash will disappear into the meat rather than staying on top of it. A small amount of mash at a time works best.
Even out the mash topping and then sprinkle the cheese over the top. Use lots of cheese, unfortunately I only had bit left, I think it would have been more tasty had I been liberal with the cheese.
Put the dish in the pre-heated oven and cook for 30 minutes turning the dish round once after 15 minutes (again I cooked for about 20 minutes at this stage you just need the top to become golden and brown in places).
The Shepherds Pie is ready when the cheeses on top is a golden brown.
Serve with a vegetable, we just ate it straight, but a side salad would be amazing with this.
Note second picture down is not me setting fire to my kitchen it's my camera lens getting steamed from the boiling potatoes picture!