Shepherds Pie (The way I do it anyway)
(After Stew and Dumplings, on a winters day, nothing beats a Shepherds Pie! )
Lamb Mince (500g)
1 large Red Onion
2 cloves of Garlic (dependant on taste - 1 will suffice)
Gravey (lamb stock will do) - anywhere from 130ml to 200 ml should do!
Cheese (shove it in.....no worrying about scales and correct amounts here!)
Potatoes (quantity depends on how much Mash you like!)
The simplest of simple foods.
Chop the onion and add to a saucepan (heated with a knob of butter)
Add 1 clove of chopped garlic.
Add the mince, and cook until brown (the mince that is).
Remove from heat and drain any excess oil.
Add the gravey (stock) and a few dashes of Worchester Sauce.
Stir in well.
Place into a decent sized dish
Leave to settle............................................ and go and make the mash!!
Mash the spuds, (using the uncleaned pan you used for the mince - no need for extra washing up!), and add the remaining garlic and cheese.
Layer the mash onto the mince (creativity knows no bounds at this point), add some more cheese according to taste, then shuff in the oven. Gas Mark 5-6 for about 30 mins, or whenever the Mash goes golden brown and crispy, and the mince is all lovely and bubbly.
Add a side order of Garlic Bread - You'll be very lonely but very contented!
You can even add vegetables...(if you're that way inclined!) at this point!
And yup, it tastes just as good left to go cold and eaten later.............after a few beers!.......and/or before a big game.......Trust me!...
"If I could start my life all over again, I would be a professional football player, and you damn well better believe I would be a Pittsburgh Steeler." -- Jack Lambert. Feb '09 - Hell Yeah, they made the Doughnuts