SHEPHERD’S PIE
Once again, I’ve been experimenting with the idea of using the breadmaker as an oven. This time, I cooked all the separate parts of the dish on the hob and then used the breadmaker to heat the dish through before eating. I used a blowtorch to try and make the top crispier.
Shepherd’s Pie
These amounts make a small-sized shepherd’s pie for 2 people.
INGREDIENTS
- 300g potato, cut into quarters and boiled until cooked
- 250g minced beef
- 1 medium-sized onion, finely chopped
- 2 large carrots, finely chopped
- 1 tablespoon flour
- 1 tablespoon fried tomato sauce
- 1 teaspoon beef seasoning or 1 stock cube
- 1 cup water
- splash of Lea and Perrin’s
- splash of soy sauce
- salt and pepper
- extra virgin olive oil
METHOD
- Heat some olive oil in a frying pan.
- Add the onion and fry gently until soft and beginning to colour.
- Add the carrots, stir and continue frying on a low heat for 20 minutes.
- Raise the heat, add the mince and brown for a couple of minutes.
- Turn down the heat and cook on a gentle heat for another 15 minutes.
- Sprinkle over the flour and mix well.
- Add the water, stock, tomato sauce, Lea and Perrins sauce and soy sauce, turn down the heat and cook for another 15 minutes or so.
- While the meat is cooking, boil the potatoes until cooked.
- Drain the potatoes.
- Season with salt and pepper and mash well, adding butters and milk.
- Spoon the meat mixture into a small glass casserole dish.
- Gently spoon the mashed potato onto the top and decorate with a fork.
- Bake in the breadmaker for 40 minutes, or until heated through.