Wednesday, April 14, 2010
Shepherd's Pie And Happy Songkran
It has been cold and grey here for the last few days and I have been cooking some good old comfort food. Shepherd's pie has to be one of the top ten comfort dishes so it is inevitable it turned up at the tummies' to warm up our bodies and souls. This recipe is adapted from foul mouthed Ramsey's "Kitchen Heaven". I added some peas for colour and texture and it works brilliantly!
Also I would like to wish all my Thai friends "สุขสันต์วันสงกรานต์" happy Songkran! Happy new year to all my friends from the subcontinent that do celebrate their new year on the same day.
P.S Finally our internet speed is back to normal so I am now able to blog as usual.
900 g of minced beef or lamb, seasoned and browned
1 kg of potato
2 egg yolks
2 large onions, chopped
1 l of brown chicken stock or beef stock
1/2 cup of red wine
3 tbs of tomato puree
3 tbs of flour
75 ml of worcester sauce
1 cup of peas
salt and pepper to taste
For the meat filling - saute chopped onion and garlic til soft and golden then add in the cooked mince. Add tomato puree and flour, mix well and cook for 2 minute. Pour in the wine and worcester sauce and mix well, let it simmer til liquid is reduced by half. Finally add stock and simmer uncovered for 35 to 45 minutes, the meat sauce should be quite thick by then, add peas and mix through. Check for seasonings.
For the potato topping - boil peeled potatoes with plenty of salted water til tender and drain well. Mash potatoes then add in the beaten egg yolks and mix well.
Fill ramekins with meat filling and top with potato topping. Use a fork to create attractive patterns if you wish.
Bake in a preheated oven at 200 degrees C for 30 minutes til bubbling and golden.
Serve immediately with a side salad.