Wicklewoodwench’s Shepherd’s Pie Wiv Attitude
photo by WicklewoodWench
- Ready In:
- 1hr
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 2 lbs potatoes, peeled and chopped
- 2 ounces butter
- 6 ounces tasty cheese, grated
- 1 bunch spring onion, chopped
- seasoning
- 1 tomatoes, sliced
- 1 lb minced beef or 1 lb lamb
- 4 ounces button mushrooms, sliced
- 2 ounces frozen peas (optional)
- 2 large onions, chopped
- 2 cloves garlic, crushed
- 2 tablespoons olive oil
- 2 beef stock cubes
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato puree
- 1 tablespoon marmite
- 1 (250 g) can plumb tomatoes in tomato sauce
- 1⁄4 pint water
- seasoning
directions
- Over a high heat, in a large pan of salted water, boil the peeled and chopped potatoes for approximately 20 minutes.
- Drain well, cover with a tea towel and set aside.
- Meanwhile preheat the oven to 180c.
- In a large pan and over a medium heat,sauté the onions in the oil, once onions are softened add the garlic and mushrooms and continue to cook for a further 5 minutes.
- Increase the heat and add the minced beef, brown the meat by stirring frequently ensuring nothing burns.
- Reduce heat slightly and add the stock cubes, water, Worcestershire sauce, tomato puree, Marmite and tomatoes. Mix well and continue to cook for 15 mins, stirring occasionally.
- Using a large metal sieve drain the beef mixture, retaining the gravy to serve separately.
- Place the beef mixture in a large casserole dish, stir in the frozen peas (optional) and season to taste, set aside.
- In a small saucepan melt the butter and add the spring onion, sauté gently until the onions have softened and the butter has taken on the flavour of the onions.
- With a potato masher or ricer mash the potato until smooth and creamy.
- Stir in the onion butter mixture and 4oz of the grated cheese, mix well and season to taste.
- Spoon the potato over the cooked beef and smooth with a pallet knife, run a fork over the smooth potato to decorate and garnish with the remaining cheese and some sliced tomato.
- Reheat in the oven for 15 mins or until cheese topping is melting and golden.
- Serve hot with retained gravy.
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RECIPE SUBMITTED BY
WicklewoodWench
hanley swan, 0
<p><img title=...and src=http://img151.imageshack.us/img151/3818/dscf2137t.jpg alt=width=491 height=640 /></p>
<p><span><span><strong>...and so the wench,the maid and the village idiot lived happily ever after.</strong></span></span></p>
<p>I have always loved my food (not just my own but anyone's who offered it to me),,, then five years ago I was diagnosed with ceoliacs disease and all notion of ever having my favorite foods again went out the window. However, nessesity really is the mother of invention; instead of feeling sorry for myself and my dietry limitations,,,I got creative. I am in the process of starting my own business, which initially was exclusively targeted at ceoliacs, but thanks to my new husband and his diabetes, we hope to create food that is not only gluten free and sugar free or low carb, but will also cater for those amongst us with a whatever attitude to healthy food...Yes I do have one left at home,,bring on the empty nest.</p>
<p><span><span><strong>The other man in my life</strong></span></span></p>
<p><img title=The src=http://img577.imageshack.us/img577/5314/file4226.jpg alt=width=320 height=213 /></p>