Wednesday, February 21, 2007

Recipe for my Granny's Shepherds Pie

Even though I say so myself, my Shepherds Pie is the best in the world. I have never tasted one as good. It is my Granny's recipe and I am about to share it with you here. You lucky, lucky people.

Chop up an onion and put in a big casserole pan with a pack of lamb mince.
Fry on a high heat until it has all turned from pink to brown.
Sprinkle in a bit of rosemary and any other herbs that take your fancy.
Season well, especially pepper.
You can also put in a lamb stock cube if you want.
Don't drain off any of the fat - you need that for flavour.

Now, put the pan in a super hot oven - the hottest it will go.

Meanwhile chop up a carrot onto tiny little cubes.
Get the pan out the oven and add the diced carrots along with some frozen peas.
Stir it all in, and using a spoon scrape all the burnt bits of lamb mince off the sides of the pan. They are the best, most tatsy bits EVER!

Then peel and chop your potatoes and put them on to boil.

Every 10 minutes or so keep taking out the mince and scraping the burnt bits off the side of the pan and stirring it all around. You are sort of roasting the mince. If there was plenty of fat in the meat it won't go dry.

When tender, mash the spuds with some butter and then beat in an egg for extra fluffyness.

Spoon the mash onto the mince and using a fork make the top really textured. The sticky-up bits of spud will go crispy. Grate lots of cheese on the top. Red leicester is good, but use your favourite cheese. (half fat cheese, although healthier, does not melt very well and looks a bit weird)

Put the pan back in the oven for another 20 mins until the cheese has gone nice and golden.

Serve with some nice steamed veg.

The leftover pie keeps really well in the fridge for a couple of days and reheats perfectly. (We never usually have any leftovers though, it's so yummy we just scoff it all in one go.) If you are skint this recipe can make one pack of mince stretch to feed 6 people - just add another onion and carrot, and put lots of mash on the top. Some people seem a bit disappointed when they first see my Shepherds Pie because it doesn't have the mince in a gravy like normal, but once they taste it they recognise the genius that was my Grandmother!


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