As per my Saturday usual, I found myself playing min the kitchen again.
This week: Shepherd's Pie.
I don't do a traditional shepherd's pie by any stretch.
Here is show I make mine!
What you need:
2 or so carrots, halved and sliced
Handful of garlic cloves - minced
A shallot or an onion - finely chopped
Celery (I use the tender center part of the celery, leaves and all), roughly chopped
Mushrooms - I used a half pound - roughly chopped.
Frozen peas and corn. Fresh if you can!
6-8 good sized potatoes. I used up some reds from last weekend and added yellows.
Can of mushroom soup
Packet of gravy power
1lb ground beef
1lb ground pork
In a large pot, heat up some butter and olive oil.... or just oil. Start to cook down the carrots as they will take the longest.
Add the shallot/onion and garlic, mushrooms, celery and some salt and pepper. I cracked the pepper myself with the mortar & pestle. Add some basil if you'd like.
In a bowl, mix the coup and the powdered gravy and ass a little paprika. I just love the smoky taste - it's not necessary though.
Get the potatoes boiling.
Once the veggies are cooked down, add the frozen peas and corn - I did about 3/4 cup each.
Mix the veggies with the soup and set aside.
Brown the meat in the same pot. I use a pot that can also go in the oven to save on mess.
Once the meat is cooked, dump the veggie/soup mix into the pot - or mix all together on a casserole dish.
When the potatoes are ready, drain them.
melt a quarter to a third of a cup of butter in the pot and get some minced garlic cooking.
put the potatoes back in the pot, mash and add about a cup of sour cream.
Spread over top of the meat mixture. Top potatoes with grated cheese and bake in a 350* oven for about a half hour.
If the gravy bubbles up over the cheese - skim it off, add some more. toss a little bit of bread crumbs on there and broil if you want that crispy cheese crusty top. That's the best.
Let sit for a bit and then enjoy!