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Week 3, blog recipe with a slight difference

catkinceramics

serves 4 hungry mouths

2 medium onions, peeled and chopped evenly not too small

2 medium carrots, peeled and chopped about the same size

4-5 cloves of garlic, sliced

1 packet opf each, rosemary (pick the leaves and chop them, and a packet of thyme (lemon thyme is easier to chop), but chop as fine as you can through the bunch (got one of those stick blender with the attachment that looks like a spice grinder, then whiz the herbs through that, just get rid of big thick branches.

1 dessert spoon of tomato puree

1 small carton of passata (or a tin of chopped tomatoes)

1/2 bottle red wine (cheap is fine for this)

500gm Lamb Mince

your favourite mashed potato recipe

some grated cheese



Method:

in a frying pan, brown the lamb mince, dont use too much oil as most lamb mince has enough of its own once it starts cooking. once brown, remove the mince and drain through a collander to get rid of the fat, or if there isnt much then just onto a tray with paper towel or j-cloth.


in the same pan fry the carrots for a couple of minutes, then add the onion for a few more and finally the garlic, stir well and cook with a little colour, chuck the herbs in for a minute and add the wine and stir to deglaze.


now, i would lob this with the tomato puree, passata and the mince into a slow cooked and leave on low for the day, or you coule simmer in a pan for an hour or so, your call. i would say the more time you can simmer, the richer the flavour will be.


for best results if you are hyper organised is to do this bit the day before you want it, i cook for a living and i cant plan my home meals with that efficiency, but if you can, adding the mash to the top will be much easier after a night in the fridge in your ovenproof dish of choice.


once the mash is evenly on, scrape furrows with a fork, add a little melted butter all over and as much cheese as you deem reasonable, I'm not here to tell you how to live your life, just a word of advise, put the shepherds pie onto an oven tray larger than the dish its in, this will save all of the oven cleaning woes later on as bitts bubble and ooze over, and if you, like me, add ALL the cheese, much better to clean a tray rather than an oven


Cook in an oven at 180C for 30-40 minutes until piping hot and golden brown all over, serve with green veg and /or some crusty bread. meal for a king.


Oh, now, and whats the slight difference? I hear you ask...


I didn't make you read my life story before giving you a recipe piecemeal, and I never will


Family Tea
Family Tea

Very garteful if you choose to read my pottery posts and my basic rants on life which i'm sure will come, but recipes, they will always be at the beginning of my food posts


Have a great week


Alex



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