Shepherds pie for lauren
Carrots, Frozen Peas, 2 large onions, (finely chopped) a glug of olive oil, 900g minced beef, a tablespoon of plain flour, a tin of chopped tomatoes, Worcester Sauce, a beef stock oxo cube, salt and pepper, and potatoes, an egg, some garlic bulbs, butter, and milk. Some cheese also, if your bad-ass
Prep. Time → 25 min
Cook Time → 30 min
1. Get a large deep pan, and put it on the hob, get it hot. Add some olive oil and add the chopped onion and some of the chopped garlic, when the onions have started to go a bit soft add the minced beef.
2. At this point, crumble in the oxo cube, add a few splashes of Worcester Sauce, and let it all go brown.
3. Add some frozen peas, and a few raw thinly chopped carrots.
4. Give a bit more of a stir and after five minutes, add the flour and stir it in. This will help thicken the sauce.
5. Add the tin of chopped tomatoes and leave it to simmer for about ten-fifteen minutes, Then switch the gas off and leave it to thicken.
6. For the mash;
7. Just make mash potato, I always find if you when you've drained the potatoes, cook them just a little under (you don't want them too soft) then they will finish cooking in the oven.
8. Add Garlic, a little milk and the egg Yolk (so you'll need to separate the egg from the egg white) and mash once with a masher pushing straight down. Once it's mashed, use a spoon to stir it all up and get the mash nice and soft.
9. Don't use a masher to keep mashing down on potatoes, as it breaks the glutens in the potato and it'll make it all gluey and sticky.
10. Take your now warm minced beef mixture and pour into the bottom of a lasagne style oven proof disk
11. Spoon the mash on top in an even layer, and run a fork across the mash to make it look pretty
12. Sprinkle with cheese, a bit of olive oil, and salt and pepper, and stick in the oven for about twenty minutes at 180 until the mash is browned at the edges and the cheese is bubblin'
Author Mario De'Cristofano
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