Thursday, 11 September 2014

Beef Shepherd's Pie



This is a classic beef shepherd’s pie which I would classify as homely. Hahas. There’s something about dishing this out in a casserole and placing it on the dinner table that makes things seem like it was just suited for that purpose.


This classic pie uses lean minced beef which I guess is healthier for the whole family, fresh corn on the cob, celery as well as carrots. As much as I despise celery, it gives a dish the kind of sweetness. That explains why its the backbone of most vegetable or white stocks. Consider it an essential ingredient and how healthy it is.. Maybe one day I’ll learn to love it just like how I love my vegetables.


The crusty top is a generous layer of mozzarella cheese melted till golden under the sweltering heat of the oven. You see the cheese bubbling and that’s when you know you have something to look forward to at the dinner table. Something delicious enough to dig into and something to cut up and share. 




Ingredients ( Makes one 20cm pan/casserole) Adapted from herworldplus:

Filling:

1 tbsp olive oil
1 medium onion, peeled and diced
300g raw minced beef 
1 small carrot, peeled and diced
1 small tomato, seeds removed and diced
1 large celery, chopped
50g corn
2 tsp Worcestershire sauce
1 tbsp corn flour, mixed with 50ml water
Salt and pepper, to taste

For the topping:

600g potatoes, peeled and quartered
50g butter Salt and pepper, to taste
50ml milk
100g mozzarella, shredded


DIRECTIONS

1) Heat the olive oil in a frying pan, add the onions and cook until soft.

2) Add the minced beef, stirring until it changes colour and is well cooked without any lumps.

3) Add the carrots, tomatoes, celery, corn and Worcestershire sauce, mixing well for about 10min or until the vegetables are soft.

4) Over medium heat, add the corn flour mixture and stir constantly until the meat and vegetable mixture thickens; season with salt and pepper. Add a little more water if it is too thick or sticky. Set aside.

5) Place potatoes in a pot and fill with enough water to cover the potatoes. Cover the pot and bring to boil. Reduce to medium heat and boil gently until potatoes are soft, about 15min.

6) Drain the potatoes and mash with the butter, salt, pepper and milk.

7) Preheat oven to 200 deg C. Spread the meat and vegetable mixture evenly on the bottom of a 20cm baking pan. Cover with mashed potatoes and sprinkle cheese on top.

8) Bake for about 20min, or until cheese is golden brown.







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