After watching the monstrosity of a shepherds pie on celebrity master chef last night, it was only fitting that i would demonstrate my own recipe, so..
- 2 carrots
- 1 celery stick
- worcester sauce
- tomato puree
- 5 potatoes
- 1 onion
- 1 beef stock
- 1 pack of mince meat (or ground beef to you americanos)
Step 1: Finely chop the carrots, onion, celery and mushrooms
Step 2: Into the pan they go with a drop of olice oil on a medium heat
Step 3: Sweat them down until they are almost brown
Step 4: Peel and chop the potatoes into small pieces, the smaller they are, the quicker they’ll cook when boiling
Step 5: Move the sweated vegetables to one side and put the mince into the same pan
Step 6: Cooked the mince on a medium heat until it starts to go brown
Step 7: Add in the sweated down vegetables and 3 generous table spoons of worcester sauce and tomato puree, continue to cook for another 5 minutes
Size 8: Add in the beef stock and 200ml of water, stir to help dissolve the stock and continue to cook for 10 minutes until the water has boiled down
Step 9: You know your potatoes are cooked when a knife goes straight through them, drain them off and mash those bastards up, add a dab of butter and a hint of milk to help make it extra creamy
Step 10: Add your mince and vegetable mixture to the oven dish, making sure all the juices from the pan are in there too.
Step 11: Add the mash on top of your mince and vegetable mixture, evening it out so no air holes are left, add a dash of butter on top which will help give the potato a crispy crust when baking in the oven, put it in at 200° for 30 minutes
Step 12: Take the pie out of the oven when it’s developed a golden crust on the top, optionally add some cheese and put it under the grill, and there you have the ultimate shepherds pie!
Step 13: EAT!