Pie

Let me begin by saying I truly am apologetic about not being a very active blogger - I believe I used to at some point in this near-year of my online life. You must know that I am either pre-occupied with 'real life' or being the poorly girl that I am, unfortunately - the latter being the more common cause. I cannot decide however if I am not poorly by genetic fault (I have been told by many that the yellow in my eyes is because of genetic mutation, although I cannot find any articles on this - I still choose to use this as my scapegoat) or by an actual cause. I hope one day I will be able to determine which it is.
In other news, I have had a penchant for making pies as of late. I love making old-fashioned, slightly stodgy comfort food. Last night I made a shepherd's pie. My sister was eating it, so I made it vegetarian - I have it listed here with regular mince, but you can use Quorn.

SHEPHERD'S PIE

Filling
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 yellow onions
  • 3 cloves garlic
  • 300ml of beef stock
  • 500g beef mince
  • 2 cups of green peas
  • 2 large carrots
  • 2 eggs
Seasoning
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp oregano
  • 2 tbsp worchestershire sauce
  • 3 tbsp tomato puree
Topping
  • 0.75 cup grated cheddar cheese
  • 600g white potatoes
  • 0.5 cup butter
  • 2 tbsp double cream
  • Salt and pepper
Slice the onions into very thin half rings, and mince the garlic. Chop the carrots into very thin half ring, also. Put the potatoes on boil (peeled) in preparation. Heat the butter and olive oil in a large saucepan or skillet. Fry the onions and garlic until tender, then add the herbs and carrots - when lightly cooked immediately add the mince. Once the mince is cooked through (keep it tender!) drain off the majority of the excess liquid, then pour in the beef stock, worchestershire sauce and tomato puree. Beat the eggs together, and pour into the beef mix with the peas and stir well. Reduce for seven to ten minutes on a low heat.
By this time the potatoes should have boiled. Drain, and begin to mash. Mix in the butter, salt, pepper and cream gradually, and mash until smooth - but not until dry. When the beef is cooked, pour into a large casserole dish, and smooth the potatoes over it - then sprinkle the grated cheese over it in an even layer. Place under a hot grill for seven minutes or so, or until the cheese has crisped slightly. Take out from the grill, and serve immediately. Delicious!

7 comments

  1. I love that you're a butter-fiend!! A taxi driver (that said he loved to cook) once told me that if you cook off some white pudding, crumble it up and mix it in with the mash its amazing!! Also, can't beat super mature cheddar! Great blog! :-)

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  2. I have a coffee date in a few yours with some gal pals of mine, but you make me want to invite them over instead so we can make pie. Thank you for the recipe. :)

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  3. Well you gave me an idea for today's lunch! :)

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  4. This sounds delicious! It's just an idea but perhaps you could include photos when you post recipes? They give a better view on what the end product should look like...

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  5. I try to get around to taking pictures, but people usually begin to eat it before I can - and re-heated food always tastes gross.

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  6. um YUM! I'm a vegetarian too so this sounds just perfect.

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  7. I have flecks of yellow in my eyes as well and I was told that it can indicate stress... not too sure if that helps :P I do however think it looks really cool lol

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