One of his favourites was Shepherd’s Pie, a recipe that isn’t really a recipe. It is one of those dishes that everyone has a version of it. I had a room-mate in University who was not too inclined in the kitchen and he used to make a version with ground beef, ketchup and instant mashed potatoes. My recipe goes a little beyond this basic idea and is hopefully much more delicious.
I use gruyere again in the mashed potatoes, mostly because my husband and my daughter love it, but you can use cheddar cheese instead.
Serves 4 to 6
1 Tbsp olive oil
1 onion, chopped
1 lb ground beef
1 carrot, finely chopped
1 15 oz can of pureed tomatoes
1 Tbsp Worcestershire sauce
1 cup frozen peas
2 Tbsp chopped parsley
Gruyere Cheese Mash
3 white potatoes, peeled and chopped
1/3 cup milk
2 Tbsp butter
1 cup grated gruyere cheese
Heat the oil in a medium frying pan over high heat. Add the onion and cook until soft, about 1 to 2 minutes. Add the ground beef and cook until well browned, breaking up any large pieces. Drain the extra fat and add the tomato puree and the Worcestershire sauce. Bring to a boil, reduce the heat and simmer for 10 minutes or until the mixture has thickened slightly. Stir in the peas, carrots and parsley. Remove from heat and set aside.
To make the mash, place the potatoes in a saucepan and cover with cold, salted water. Bring to a boil and cook for about 12 minutes or until the potatoes are fork tender. Drain and return to the pan. Add the milk, butter and 3/4 cup of the cheese. Mash well. Add salt and pepper to taste.
Spoon the beef mixture into an oven proof casserole dish and spread the top with the mash. Sprinkle with the remaining cheese and bake at 350 for 15 minutes or until the mixture is hot. If so desired, place under the broiler at the end of the cooking time for 2 minutes to make the top crispy. Serve with a green salad. Enjoy!
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