Tuesday, June 14, 2011

Dimple Maggot Cooks : Shepherds Pie

Shepherds-Pie-Recipe-1

Ever since I moved in to my new place, I've been cooking. One or two failed attempts made me realized that I sucked at cooking Chinese food but the Western dishes that I tried were all successful! So, I've decided to share whatever I cooked that tasted good. One of them, is the shepherds pie that I tried last week.

Before I try cooking something, I usually do some research. I discovered Jamie Oliver a couple of days ago. I'll take down most of the ingredients and the steps to cook but along the way I'll improvise.

So here you go, ..

Ingredients (2 pax serving) :

• 2 packet of mince lamb
• 1 tablespoon flour
• sea salt and freshly ground black pepper
• 2 lugs of vegetable oil
• 1 cloves of garlic, finely chopped
• 2 tablespoons of rosemary
• handful of basil leaves, chopped
• 1 tomato (large), chopped to cubes
• 125ml beef stock
• 3 1/2 medium sized potatoes
• 100ml milk
• 2 knobs of butter
• half bowl of grated mozzarella

Method :

Preheat the oven to 190°C.

Place the mince in a bowl, then add the flour and seasoning and toss until evenly coated.

Heat a large pan and, when it’s nice and hot, add the vegetable oil and lamb mince and fry until browned all over. Add the garlic to the pan, and throw in a large pinch of rosemary leaves and the tomatoes. Pour in the stock and stir well so the mixture doesn’t stick to the bottom of the pan. Leave in the same pan or transfer to an ovenproof dish, cover and bake in the oven for an hour.

Meanwhile, peel the potatoes, boil them in salted water until cooked through, chop them into medium cubes to quicken the process of cooking. Then drain well. Heat the milk gently then pour over the potatoes. Add a knob of butter and mash well until smooth and creamy.

Melt the remaining butter in a frying pan. When it starts to bubble, throw in the rosemary, garlic and fry until crisp. Drain, and add the rosemary, garlic and mozzarella to the mashed potatoes with salt and freshly ground black pepper.

Take the lamb out of the oven, spoon over the mash, then turn up the temperature to 200°C and bake for about 40 minutes or until bubbling and crispy and brown on top. Sprinkle basil leaves on top.

Shepherds-Pie-Recipe-2

Bon App├ętit!

1 comment:

  1. thepersonwhoatethesheperdspieJune 14, 2011 at 10:35 AM

    mmmm yum yum sheperds pie...

    ReplyDelete