Shepherd's Pie Time?
I watch the weather around the country and see snow and rain falling all over - except here. But it's not going to stop me making some warm comfort food, making the most of a mild chill in the air, and pretending I can hear the wonderful sound of rain. Oh, to be in Ireland where the fields are green and showers plentiful. That's the life for me!
Anyway, thinking of Ireland, it's time for Shepherd's Pie but done my way - can't even call it Australian, just my own personal adaption with things I have on hand. Please take my recipe and adjust it to make it yours! That's the joy for me as an author.
Served 6-8
Mince filling
olive oil
1 large white onion
3 staks celery
1 red pepper
1/3 cup chopped stems and leaves of broccoli rabe
2 pound ground lean grass fed beer of lamb
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon thyme leaves
1 tablespoon Worcestershire sauce
1 large can San Marzano tomatoes, with juice and basil
1/2 cup Rose wine
Ground salt and pepper to taste
Topping
3 large kennebec or preferred potato, partially peeled and chopped into large chunks (love some skin in there)
2 tablespoons butter
1/4 cup milk or keffir
1/4 cup grated parmesan cheese, plus extra for topping
1 egg
Pastry
2 cups unbleached organic flour
1 teaspoon baking soda
1/2 stick Irish or French butter
1 egg yolk
chilled milk
Preheat oven to 400F. Lightly grease a 4 qt baking dish.
Heat olive oil in a large heavy based saucepan and add onion, cook 1-2 minutes or until softening, then add remaining vegetables and cook 2 minutes, stirring, over high heat. Add meat, and cook, stirring until lightly browned. Add tomato paste and seasonings and cook 1 minute stirring, the add sauce, tomatoes and wine. Season to taste, bring to the boil, then reduce heat and simmer for 20 minutes.
To prepare the potatoes, cook in boiling salted water until tender, then drain , reserving a few tablespoons of the water. Add back to the potatoes and mash. Next, fold through butter, milk and cheese, adding more milk if too dry, it needs to be spreading consistency. Season with pepper.
To make the pastry, place the flour, soda and butter in a food processor and pulse until butter is no longer visible. Add egg yolk and pulse quickly, then, with motor running add milk, just until mixture starts to come together. Turn onto a floured board, knead lightly to smooth out, then roll to fit a 4 quart rectangle greased baking dish (or preferred size). Gently ease into dish and crimp edges for decoration. Pierce base a few times with a fork, then spoon in the meat filling. Place mounds of mash on top and spread as desired, or keep in mounds. Brush with egg and sprinkle with extra parmesan.
Bake for 30 -35 minutes or until pastry and mash is golden brown and meat is sizzling. Serve with a bottle of tomato sauce on the side (that is ketchup in Australian).. and a crisp green salad.
Dig in after giving thanks for all we are richly blessed with !
Anyway, thinking of Ireland, it's time for Shepherd's Pie but done my way - can't even call it Australian, just my own personal adaption with things I have on hand. Please take my recipe and adjust it to make it yours! That's the joy for me as an author.
Sally's Shepherd Pie
Served 6-8
Mince filling
olive oil
1 large white onion
3 staks celery
1 red pepper
1/3 cup chopped stems and leaves of broccoli rabe
2 pound ground lean grass fed beer of lamb
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon thyme leaves
1 tablespoon Worcestershire sauce
1 large can San Marzano tomatoes, with juice and basil
1/2 cup Rose wine
Ground salt and pepper to taste
Topping
3 large kennebec or preferred potato, partially peeled and chopped into large chunks (love some skin in there)
2 tablespoons butter
1/4 cup milk or keffir
1/4 cup grated parmesan cheese, plus extra for topping
1 egg
Pastry
2 cups unbleached organic flour
1 teaspoon baking soda
1/2 stick Irish or French butter
1 egg yolk
chilled milk
Preheat oven to 400F. Lightly grease a 4 qt baking dish.
Heat olive oil in a large heavy based saucepan and add onion, cook 1-2 minutes or until softening, then add remaining vegetables and cook 2 minutes, stirring, over high heat. Add meat, and cook, stirring until lightly browned. Add tomato paste and seasonings and cook 1 minute stirring, the add sauce, tomatoes and wine. Season to taste, bring to the boil, then reduce heat and simmer for 20 minutes.
To prepare the potatoes, cook in boiling salted water until tender, then drain , reserving a few tablespoons of the water. Add back to the potatoes and mash. Next, fold through butter, milk and cheese, adding more milk if too dry, it needs to be spreading consistency. Season with pepper.
To make the pastry, place the flour, soda and butter in a food processor and pulse until butter is no longer visible. Add egg yolk and pulse quickly, then, with motor running add milk, just until mixture starts to come together. Turn onto a floured board, knead lightly to smooth out, then roll to fit a 4 quart rectangle greased baking dish (or preferred size). Gently ease into dish and crimp edges for decoration. Pierce base a few times with a fork, then spoon in the meat filling. Place mounds of mash on top and spread as desired, or keep in mounds. Brush with egg and sprinkle with extra parmesan.
Bake for 30 -35 minutes or until pastry and mash is golden brown and meat is sizzling. Serve with a bottle of tomato sauce on the side (that is ketchup in Australian).. and a crisp green salad.
Dig in after giving thanks for all we are richly blessed with !
Comments
Post a Comment