Editor’s Note: There’s something about Winter that makes you want to rug up and eat a deliciously warm home cooked meal. Being Winter in Melbourne at the moment, that’s what a lot of us here at The Free Woman are currently doing. Enjoy this hearty Shepherd’s Pie recipe from Blue Rivera!
Ingredients (Serves 4):
1 large carrot
1 large celery stick
700g lamb or beef mince
2 tablespoons tomato paste
2 cups beef stock
2 teaspoons Worcestershire sauce
3 large potatoes, peeled and cut into quarters or smaller
40g unsalted butter
1/2 cup milk
2 teaspoons cornflower
2 tablespoons water
1/4 cup chopped parsley leaves
Salt and pepper
OKAY, let’s go with the instructions…
1. Finely chop the carrot, celery and onion. Since I’m not a Masterchef myself, I tend to use any cheats as possible so I used a food processor for this step. It’s useful for skipping an onion-crying step when cooking anything.
2. Heat oil in a deep non-stick frying pan on a low/medium heat and then add the carrots, celery and onion and cook for 2-3 minutes or until soft. Add mince and stir for 5 minutes or until cooked and brown.
3. Add tomato paste, beef stock and Worcestershire sauce. Stir and then bring to the boil or until the sauce has evaporated. Turn the heat down and let simmer for 15 minutes.
4. Whilst the mince mixture is simmering, you can then boil your potatoes until tender and then drain them (tip: drip the potatoes into the water first before dropping them in to avoid splashes of hot water). Leave them in the same pot so you can mash them and then add the milk, butter and a bit of salt and pepper. Leave to the side, covered to keep warm.
5. Mix the cornflour into the water until it becomes a watery paste and then add it into the mixture. Keep it simmering until the sauce has thickened a little. Stir in the parsley then add the salt and pepper to taste.
6. Heat your oven grill on high. Transfer mixture into a baking bowl or dish and then spread the mash over the top of it. Place under the grill for 5 minutes or until golden. Then let it cool down a few minutes before serving – you can serve with a side of steamed carrots or beans too.
– all images by: Blue Rivera