Shepherd's Pie Recipe
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- 0.5kg Mince (beef)
- An Onion
- Some Sweetcorn
- Some Veg
- 5 Spuds
- Red Wine
- Butter & Milk
- Bit of Garlic
- Bisto or something silmilar
- Salt & Pepper
How to make Shepherd's Pie
Growing up in London with two working parents, Shepherd's Pie was one of the few meals we ate at home with any regularity that did not come out of a packet.
This is the first time I've attempted this dish, and I knocked it up quite quickly this afternoon for my mum.
If my English culinary upbringing taught me anything, it was to boil the taste out of EVERYTHING, use as FEW INGREDIENTS as possible and generally be sure to make dinner time as BLAND an experience as humanly possible.
In an attempt to swim against the grain of my adolescence, I present to you: 'Shepherd's Pie Sexed Up'.
- Peel, chop and boil your spuds.
- Dice your onion, and sweat it in some olive oil or butter with a couple of cloves of garlic.
- Brown the mince. Drain off the oil and season with some salt and pepper.
- Chuck some wine into the mince. I wasn't paying much attention to the quantity, but I like mine rich. Leave on the heat and reduce by about half.
- Add the onions to the mince, and chuck some veg in there, too. I just used some canned corn and canned carrots/peas. Mum used to throw anything in there - baked beans, spaghetti hoops... whatever's knocking about the cupboard.
- I threw some bisto granules in, although I'm sure it wasn't totally necessary.
- Spoon out into the bottom of a big casserole dish.
- When your 'tatos are sufficiently boiled, mash 'em up with a bit of butter and some milk. I put some salt and pepper in as well.
- Spoon the mash over the mince and make sure everything is well covered.
- Stick it in the oven at about 180C for a half an hour or so.
- Serve with a nice bottle of plonk.