It's a mince up! - Sheperd's Pie

This is K's latest creation and it got 5 thumbs up from him at the weekend when we did the trial cook of it. Infact when his brother suggested we stayed for tea as it smelt soooo nice we were ushered out of the door! Whenever I create a new recipe for him we always have a run through cook of it before I leave him to it - this gives him time to ask any pressing questions and for me to realise what I have left out or not explained well enough.

This recipe (infact all the ones I make for K) is as salt free as possible - this is for health reasons but if you want to add it then please feel free - cooking is all down to personal taste at the end of the day!

Makes enough for four big portions and is freezable.

INGREDIENTS:

500G PACK OF LEAN MINCE (either lamb or beef)

1 ONION OR BAG OF PRE DICED ONION
2 CARROTS
SMALL TIN OF SWEETCORN DRAINED
HALF A CUP OF FROZEN PEAS (1 PORTION)
2 DESSERT SPOONS OF TOMATO PUREE
1 TEASPOON OF WORCESTERSHIRE SAUCE
1 BEEF STOCK CUBE
500ML BOILING WATER
2 LARGE POTATOES
SMALL KNOB OF BUTTER
3 HANDFULS OF GRATED CHEESE
PEPPER
GARLIC GRANUALS
2 TEASPOONS OF CORNFLOUR MIXED WITH TWO DESSERT SPOONS OF WATER

METHOD:

Preheat the oven to Gas mark 5 or equivalent

Peel the potatoes, cut into small chunks and place in a pan with water – place on the gas and boil until cooked

While potatoes are boiling peel the carrots and cut into small chunks then peel the onion (if using a whole one) and slice finely – alternatively use a bag of pre sliced onion.

Put a large saucepan on a medium heat and add a teaspoon of oil and allow to heat. Add in the carrot and onion and cook until the onion starts to soften stirring well to stop it burning. Once the onion begins to cook add in the mince and stir well into the carrot and onion. Sprinkle on half a teaspoon of garlic granules and half a teaspoon of pepper, turn the heat down and cook the mince mixture until the mince goes brown stirring occasionally.

While that is browning boil the kettle, place the stock cube in a measuring jug and carefully pour 500ml of boiling water on to it and stir to dissolve the stock cube. To the measuring jug add 1 teaspoon of Worcestershire sauce and 2 dessert spoons of tomato puree and stir well.

Pour the liquid over the browned mince and turn up the heat to bring it back to a boil

While waiting for the liquid to boil put 2 teaspoons of cornflour in a mug and add just enough cold water to make it into a paste – around 2 dessert spoons – mix together to form a free flowing paste

Once the mince is boiling pour the cornflour mix in and stir well until thickened. Turn the heat down and allow to bubble

Drain the cooked potatoes and mash with the butter, pinch of pepper and the cheese until smooth – put to one side

Turn the heat off under the mince and stir in the drained sweetcorn and frozen peas – if it seems too thick then add a little more water and stir well

Take the casserole dish and pour the mince into it and spread out into an even layer. Now take spoonfuls of potato and cover the top of the mince and once it is covered smooth over with the spoon. Take a fork and with the back of it draw lines across the mashed potato to rough it up

Place the finished pie in the oven for 35 minutes until bubbling and browned on the top

Serve with broccoli or on its own with some bread and butter.  Tastes even better the next day

Alternative Serving Suggestions

·      Use Turkey mince for a healthier option

·      Leave out the carrots and sweetcorn and peas and add in frozen veg mix at the point you would have added the sweetcorn and peas.

·      Sprinkle a bit of extra cheese on the top of the potato just before it goes in the oven

·      Add sliced mushrooms with the mince and fry together

·      Add a tin of chopped tomatoes with the stock

·      If it seems a little watery then mix another teaspoon of cornflour and water and then add and bring to the boil

·      Serve with broccoli