Shepherd's pie

Recipe: Large batch Shepherd's pie

2 tbsp oil and 1 tsp butter

2 large onions, chopped

2 celery ribs, chopped

2 carrots, sliced

1 red bell pepper, seeded and sliced

2 cloves garlic, chopped finely

2 bay leaves

1 cup strong beef stock or broth

¼ cup red wine

1 teaspoon marmite (optional)

4 sun dried tomatoes or 2 tsp tomato paste

12 mushrooms, chopped

2 – 4 tbsp chopped fresh mixed herbs (parsley, oregano, thyme, rosemary etc)

Salt, pepper

2.5 lbs ground beef

1 tsp Worcestershire sauce

1 tbsp steak seasoning

1 tsp paprika

1 tbsp dried oregano

1 tsp cumin (optional)

8 – 10 large potatoes

1 tbsp butter

1/2 cup milk

2 large handfuls of cheddar cheese or Gruyere

Heat the oil and butter in a heavy duty pan over medium heat until hot and add the onion, celery, carrot, pepper and garlic.

Stir well, reduce the heat, cover, add the bay leaf and gently saute the vegetables until soft (about 20 mins).

Meanwhile, brown the beef.

In a large frying pan, add 2 tbsp oil and spread the beef into the pan so that it covers the base.

Add the other seasoning ingredients and cook on medium heat for about 5 minutes.

Using a spoon, start stirring the meat, turning it well so that the raw side touches the base of the pan.

Cook the meat until all the juices have evaporated and the meat starts to brown and crisp.

Let the meat sit undisturbed for a few minutes before turning again to get lots of little brown, crispy crusty bits.

When the meat is really brown, crispy and dry, add to the pan with the vegetables and add the stock, red wine, marmite, tomatoes, mushrooms, herbs and salt and pepper to taste. Cook on medium heat stirring for about 30 – 40 minutes until the liquid has almost evaporated and you have a dry, thick sauce.

For potato topping:

Boil and mash the potatoes, adding the butter, milk, salt to taste and half the cheese.

 

 

Place the meat sauce in a baking dish (or 2) and spread the potatoes over the top.

Sprinkle with the remaining cheese and bake for about 25 minutes at 350oF until the top is golden brown.

This amount of pie should easily be enough for 10 servings, as long as each of your portions are modest and not too huge. Once cooled, the pie should be cut into individual squares to be wrapped in foil and frozen. To serve simply remove from the foil and either defrost overnight in the fridge or in the microwave. Reheating can be done in the microwave also or in a preheated 400oF oven for about 25 minutes until piping hot throughout.