15 September 2014
Time for a recipe. You know that I am a wing it, throw it together kinda cook….
If you are British then you know the basis of a shepherd’s pie is mince cooked with onions, garlic with a gravy and some veg (carrots and/or peas) topped with a dry mash (no ‘milk’ or ‘butter’) so the top goes crispy served with, well whatever you like.
Here is my version. It comes with a warning, my topping was too mushy. I wanted to blend the potatoes rather than mash. I can’t mash potato. It comes out all kinds of lumpy and horrible. Anyway to blend I added (too much) liquid. Even though I know about the dry potato topping…. Deary me!
I have a real preference for Vegi-Deli mince. It’s kinda chunky when cooked. Although it doesn’t look great out of the packet but don’t let that put you off.
Chop onions, garlic and sweat until translucent. Add carrots and cook until they soften. I decided to grate my carrots today.
Pick some lovely yellow courgettes from your garden 🙂 chop and add…
Add in a bay leaf and any other herbs you fancy (or have in your cupboard), I used dry dill and fresh rosemary. Season. Give the veggies and herbs 5 mins to sweat, then add mince.
Add in veg stock, a squirt of tomato paste and a spoonful of nutritional yeast. Oh yes and in the mean time boil your potatoes. I used sweet pots and white ones.
Add mince to a baking tray…
Top with mash and nutritional yeast for a crispy top (optional). Bake at 180 degrees for 25 minutes.
I opted for a bit of home grown veg…
And then serve. (Remember I told you it was mushy).
Yes the purple beans go green. I was disappointed when this happened!
Shepherd’s pie was tasty. Saute chard was good. Hope you make it yourself and enjoy it as much as I did :).