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Wednesday, 21 September 2011

Shepherd's Pie

Browsing at cookbooks, searching at blogs and sites, all Shepherd's Pie slight differs in the ingredients; and there's no rules how you should cook it and bake it.  Just go with your taste and liking whichever ingredients you wanted it in.

I grew up eating potatoes all the time so dishes with potatoes I definitely will go crazy about!

2 large Russet potatoes, peeled, boiled & mashed
30g butter
30ml milk
150g mince meat (beef or chicken or pork)
1 medium brown onion chopped finely
1 medium carrot chopped finely
1 small broccoli, cut into small pieces
1 tbsp Worcestershire sauce
1/2 can of Campbell Mushroom soup
150ml water
1.  Mashed the potatoes together with 30g butter and milk till well blended.  Set aside.

2.  Heat 1 tbsp oil  in frying pan; cook onion, mince meat, carrot and broccoli, stirring until tender.  Add in 
     the Worcestershire sauce, stirring, 2 minutes.  Stir in the Campbell mushroom soup and water.  Cook 
     till everything comes blended together for 5 minutes.  Dish up into a round or oval baking dish.  Spread
     over top with the mashed potato.

3. Bake the pie at a preheated oven 180C for 30 minutes or till the potato is bubbling and slightly browned.

    Both my sister and I enjoying this Shepherd's Pie so much as each scoop goes into our mouth, there
    will be a sound of "hmmm" and "oooh".  Delicious!

          Nothing left............