Eight Bells

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Monday, May 22, 2006

Mmmmm orangey

It's getting pretty cool in the evenings now and we had our first frost of the winter a couple of weeks ago. What better winter evening meal than Shepherds Pie and oh look how handy a fridge full of left over beef roast. So while the cat sits on the mat and contemplates her furry logic it's into the kitchen we go to cut up beef roast in to very small pieces and see how orange we can get the pie mash (damn orange I think you'll find).

Stroganoff Shepherds Pie

Left over beef roast or 500g/18OZ of minced beef
1 onion diced
1 1/2 cups of chopped mushrooms
2 carrots diced
1 cup of frozen peas
2 packets of gravy mix
salt & pepper
1/2 cup chopped parsley
1/2 cup of tomato paste/puree
2 tablespoons of plain flour
1 small tin of mushrooms in sauce
Worcestershire sauce
1 1/2 teaspoons smoked paprika
2 tablespoons of oil

Topping: mashed potatoes, kumara and pumkin or as you like it. Hot milk, salt & pepper. Prepare the mash at the same time as you prepare the filling.

Put oil in pan and cook onions and mushrooms. Add meat and cook through (make sure to brown if using raw beef mince). Cook carrots in boiling water till tender and add to meat with peas and parsley. Mix the packet gravy, cook as per instructions and add to the meat mixture with the tinned mushrooms. Continue to cook gently. Season with salt & pepper and paprika and add tomato paste/puree. Continue to cook adding a splash of Worcestershire sauce. To thicken mix flour in a small amount of water to form a smooth paste and then add to pie filling and stir until mixed in.
Drain and mash the vegetables for the topping with the hot milk and salt & pepper.
Pour pie filling into pie dish, spoon mash over the top and cook in a preheated oven at 180C/350 for approx 30 mins. If you fill your pie dish as much as ours make sure to put a tray underneath to catch the drips. Those shepherds knew a thing or two, I wonder where they bought their smoked paprika?


At 7:37 AM, Blogger startrekker said...

Shepherd's pie is my very favourite winter meal. I remember Monday mornings standing at the kitchen table (well, not "at" but more "under" as I was about a foot tall), watching the chef feed the leftover Sunday roast, by hand, into the meat grinder and then having it magically appear on the dining table as shepherd's pie for lunch. Always with a glass of lemonade and raspberry.

On a cold, wet winter's day, in my little red tartan skirt and red jumper, shepherd's pie was the original comfort food.

Thank goodness some things never change.

At 9:30 AM, Blogger blerv said...

I just snagged another pie plate full of my mom's moussaka, which is pretty much shepherd's pie, but more flavourful, I find. The mashed potatoes are all baked and hardened and yummy, and covering it with a thick layer of tomato paste before roasting makes all the difference for me.

It's summer here, and I'd still devour this stuff, rain or shine, hot or cold. It's the ultimate, alright.

At 9:31 AM, Blogger blerv said...

by thick layer i meant thin layer
like almost paper-thin

At 4:22 AM, Blogger lobsie said...

I've never thought of doing it with pumpkin in the mashed before..thanks for the idea...I have used a lot of cheddar cheese in the mashed before which adds a little extra to it.

Shepard's pie has got to be one of the best "comfort foods" next to homemade mac and cheese!

Anyone else done it with left over turkey?

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