Shepherd's Pie

Friday 8th January 2010

We were all snowed in (again) and next door had walked over for a shower (theirs was frozen). In honour of this, Mum had decided to cook for us but she had no water either, so we all did it together here in the kitchen. With the luxury of a warm Rayburn and running water, the many hands and modern conveniences, it was all quite effortless. I wasn’t going to bother writing this one out – everyone knows how to do Shepherd’s Pie, but then it was particularly good, and Kristy said “so that’s the secret – Bisto”… so thought I had better write it down, so everyone knows the ‘secret’. We also always do it with beef mince, so really it should be Cottage Pie, but it’s still Shepherd’s Pie to us.

Shepherd’s Pie

Serves 2 families and a granny

onions, x4 chopped finely

sunflower oil, x2 tbsp

Brown the onions in oil (gently). Add:

beef, minced, 2x500g packs

Fry gently. Add :

carrots, x4, grated

water, 1 pint (approx)

salt

pepper

Simmer very gently, for as long as possible.

Bisto original powder, (don’t use the granules – they have serious additives in them), x2 level tbsp.

Put the Bisto powder into a glass and add half a cup of COLD water and mix to a smooth creamy paste. Take the meat mixture off the stove and stirring rapidly, pour Bisto mixture into the meat (careful here not to get brown jelly bobbles). Give it a really good stir, returning to the heat, stirring, until it boils, add more water if too thick (or mix more bisto powder mixed to paste if too thin). You want it a bit sloppy, but not runny. Check seasoning. Boil for 1 minute then transfer to oven proof dish(es). Allow to cool as long as time permits (never long in my case!). Meanhwhile prepare:

potatoes, 2-3kg peeled and cut into half inch cubes

Boil these until tender and mash, add:

salt

pepper

butter

Carefully put mash on top of meat, fork it over to put in some nice crunch lines. Melt a little more butter and brush over the top. Cook for 30 minutes on 180°C (fan, hotter for conventional) until brown on top.

You could freeze half and have a ready meal for a busy day.

Vegetarian/healthy option, substitute mince with 2 cans of puy or green lentils, add more veg like leeks & peas. Budget option, cook green lentils from scratch in a stock cube, or use half the amount of meat, and use lentils for other half (I sometimes do this, but get found out – and scolded – they moan – but grown ups don’t mind).

Amanda Nantgwynfaen

www.organicfarmwales.co.uk