*Untraditional Shepherd's Pies*
Serves 4 A delicious twist on an old classic from Global Baker Dean Brettschneider! Filling: 1 TBS olive oil 1 large onion, peeled and chopped 2 medium carrots, peeled and diced 2 TBS plain flour 500g lean minced lamb or beef (a generous pound) 2 TBS tomato puree 1 TBS fresh thyme leaves (I used 1/2 TBS dried) a generous splash of Worcestershire Sauce 500ml beef stock (2 cups) salt and pepper to taste For the Crispy Herb Potato Topping: 800g potatoes, scrubbed clean (1 3/4 pound) 2 TBS olive oil 2 cloves garlic, peeled and finely chopped 1 TBS chopped rosemary (I used 1/2 TBS dried rosemary, crushed in the morter and pestle) 1 TBS fresh thyme leaves (I used 1/2 TBS dried, crushed along with the rosemary) salt and pepper to taste 4 TBS chopped fresh chives 100g strong cheddar cheese, grated (scant cup) Heat the olive oil in a medium saucepan and add the onion and carrot. Cook, stirring for a few minutes. Add the flour and cook for a few minutes longer, whilst continuing to stir. When the carrots are soft add the mince and turn up the heat. Brown, stirring to ensure all the mince is broken up into crumbly bits. Add the tomato puree, thyme and Worcestershire sauce. Fry for few more minutes, then add the stock. Bring to the boil, then reduce to a simmer and cover. Simmer on low for about 40 minutes, uncovering after 20 minutes and stirring from time to time. Season to taste and keep hot whilst you prepare the crispy potatoes. Wash and scrub the potatoes. Cut into halves or quarters and then boil in plenty of salted water just until al dente. You want them firm as you are going to fry them. Drain and cool a little before cutting into small rough cubes. Heat the oil in a heavy based saucepan. Add the garlic, potatoes, rosemary and thyme. Fry until crisp and golde brown. Season with some salt and pepper. Toss with half of the chives. Spoon the hot mince into 4 preserving jars, dividing it equally amongst them. (You will need 4 X 500ml preserving jars/2 cup jars) Top the mince with a good sprinkle of the grated cheddar and the rest of the chives and the top with the crispy herve potatoes. LIghtly season again and serve immediately. (I added an additional sprinkle of cheddar on top and a few chives, just because!) |
|