Tuesday, November 9, 2010

Yummy Shepherd's Pie .. my way! :-)

Almost every weekend I always cook this simple but satisfying recipe for my kids - they just couldn't get enough of it!



1 kg peeled and sliced potatoes,
1/2 tsp salt
125 ml fresh milk
2 tbsp margarine
20 g shredded cheddar cheese
1/4 tsp ground black pepper
1 stirred egg for coating
1 tbsp shredded cheddar or mozzarella cheese, to be sprinkled on top


2 tbsp margarine
150 g finely chopped onion
200 g carrot, also finely shredded
500 g minced meat
2 tbsp tomato paste/kechup
2 tbsp flour
300 ml chicken stock
1/4 tsp dried thyme (optional)
3/4 tsp salt or to taste
1/4 tsp ground black pepper
1/2 tbsp sugar
125 g green peas
125 g sweet corn kernel
50 g champignon/shiitake/merang mushroom
50 g chopped string beans

Heat the oven at 180C. Boil/steam the potatoes until they're tender. Finely mash the potatoes - I personally like to blend it until they're mushy-like, it will make the 'melt in your mouth' sensation my kids love so much :-)
Add salt, milk, margarine, cheddar cheese and pepper, stir evenly. Put aside.

In a deep wok/pan, melt the margarine on medium heat, stir fry the chopped onion for about 20 seconds, add the minced meat and stir until it changes color. Throw in the shredded carrot, mushroom, string beans, stir. Add the flour and stir evenly. Add the chicken stock, thyme, black pepper and sugar, stir some more until it boils up, throw in the green pies and sweet corn and the filling is DONE, ladies and gentlemen!

Next step is to pour the filling into a casserole dish/22x22cm baking pan, spread the mash potatoes evenly on top, you could slide it later with a fork before coating it with egg. Sprinkle the cheddar/mozzarella cheese and bake it for a good 20 minutes or 30 minutes top.

Serve it with love .. :-)

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