My Shepard's Pie and I Shall Not Want
I will admit, I'm not a fan of Shepard's Pie. Considering my tendancy towards good, home cooked, basic meals, even I'm surprised by this. Perhaps it's because I had a steady (voluntary) diet of Mince in a Cloud when I was growing up (think upside down, Shepard's Pie). After about the 500th serving, I got tired of it.
Now, given this fact, it's only natural that I should fall in love with a woman who loves loves loves loves loves Shepard's Pie (possibly even more than me). Yes, the universe is funny like that. So, I make it for her. I managed to wheedle the family recipe out of Serddad; he even emailed me.
2 lbs ground beef med or lean
2 small onions, finely chopped
2 cloves chopped garlic
2 C frozen corn
1-1/2 C. cold water
3 to 4 tbsp Bisto or equivalent
several dashes of Lee & Perrins
5 to 6 med spuds peeled, boiled and mashed.
1. In a large saucepan, brown the meat then drain & rinse with hot water. This removes a lot of the fat. More on this in a moment.
2. In the same pot cook onions and garlic in 1 tbsp oil until translucent
3. Return meat to pot and stir with onions on med high for 2-3 minutes.
4. Stir in the corn.
5. Mix the Bisto and water together, then add it to mixture.
6. Bring to a boil and simmer for 10 mins on reduced heat, stirring occasionally.
7. Layer meat then spuds in baking pan dot spuds with butter, and sprinkle some paprika and parmesan cheese on top.
Bake 30-35 mins at 350F
One of the cooking techniques I grew up, and have learned from my father, is to rinse the ground beef under hot water. While it's true that the fat carries the flavour, too much fat is pointless and in anything I make involving ground beef, the flavour is in the sauce - the beef just acts something for the sauce to stick to.
While I may not be a huge fan of Shepard's Pie, it does freeze well, and it makes enough that there are signficant left overs for lunches - though I haven't really had to bring lunch recently, as I seem to be involved in a spate of good bye lunches.
Moving to a new job still, really hasn't hit me, though I've sure had to say goodbye to a lot of people I work with, and even a couple of customers.
Now, given this fact, it's only natural that I should fall in love with a woman who loves loves loves loves loves Shepard's Pie (possibly even more than me). Yes, the universe is funny like that. So, I make it for her. I managed to wheedle the family recipe out of Serddad; he even emailed me.
2 lbs ground beef med or lean2 small onions, finely chopped
2 cloves chopped garlic
2 C frozen corn
1-1/2 C. cold water
3 to 4 tbsp Bisto or equivalent
several dashes of Lee & Perrins
5 to 6 med spuds peeled, boiled and mashed.
1. In a large saucepan, brown the meat then drain & rinse with hot water. This removes a lot of the fat. More on this in a moment.
2. In the same pot cook onions and garlic in 1 tbsp oil until translucent
3. Return meat to pot and stir with onions on med high for 2-3 minutes.
4. Stir in the corn.
5. Mix the Bisto and water together, then add it to mixture.
6. Bring to a boil and simmer for 10 mins on reduced heat, stirring occasionally.
7. Layer meat then spuds in baking pan dot spuds with butter, and sprinkle some paprika and parmesan cheese on top.
Bake 30-35 mins at 350F
One of the cooking techniques I grew up, and have learned from my father, is to rinse the ground beef under hot water. While it's true that the fat carries the flavour, too much fat is pointless and in anything I make involving ground beef, the flavour is in the sauce - the beef just acts something for the sauce to stick to.
While I may not be a huge fan of Shepard's Pie, it does freeze well, and it makes enough that there are signficant left overs for lunches - though I haven't really had to bring lunch recently, as I seem to be involved in a spate of good bye lunches.
Moving to a new job still, really hasn't hit me, though I've sure had to say goodbye to a lot of people I work with, and even a couple of customers.
Labels: Recipe - Main
posted by Serdic at 20:58
1 Comments:
It's good to see you posting again Serdic :) That recipe looks very similar to one that my mom used to make sometimes. Looks tasty!
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