Not so adventurous adventure-times! :O
Today I made Shepherd's Pie for the first time ever because after watching Celebrity Big Brother Come Dine With Me (yes, I know there are so many problems indicated in my viewing tastes by that title alone but my brain occasionally demands comfort food television, DON'T JUDGE ME) it pinged my interest. As the net results of this venture into Shepherd's Pie territory were foodgasmic indeed, I thought I'd share the recipe (thank you first five search results on google, you never lie if I cobble together your best bits):
Ingredients
500g lamb mince
1 oz butter
1 oxo cube
1 large onion
1 garlic clove
1 pint water
1 large carrot
1 tbsp tomato puree
1 tbsp worcester sauce
1 tsp dried rosemary
1/2 tsp parsley
1/2 tsp coarse ground black pepper (~ 1/4 tsp regular black pepper, I guess)
1/2 tsp sea salt (because I'm lazy and it was closest to hand, regular salt would be fine)
4 really bloody big potatoes (or the equivalent in smaller potatoes, again, big ones were closest to hand)
Enough water to cover the potatoes
A knob of butter (~15g/1 tbsp maybe?)
Cheddar cheese (optional but highly recommended)
Instructions
* Brown the lamb mince over a medium heat in the 1 oz of butter, breaking up any clumps with the back of a wooden spoon so you don't get any huge ew gross lumps of meat later in your pie of awesome.
* Drain the liquid from the lamb into a large, seperate saucepan. Finely dice the onion and the garlic clove. Add this to the liquid and simmer until the onion in soft, then return liquid and soft onion to the pan with the lamb mince.
* Add 1/4 of the pint of water to the saucepan, chop the carrot into small slices or chunks, and add to the water. Simmer until the carrots are soft, adding more water from that original pint as and when necessary (carrots like to burn if you don't watch them like a hawk, bastards).
* Add all remaining ingredients (and remaining water from that pint) except for the potatoes to this pan, stir well, switch to a low heat and leave simmering away while you prepare the mash to go on top.
* Make mash with the really bloody big potatoes. (For cooking novices; peel and dice the potatoes, cover in water, boil until the edges look fluffy, drain, add the knob of butter, mash it to a smooth... mash. It's mash, guys, srsly)
* Pour the mince and gravy into the bottom of an appropriately sized dish, and cover with the mash. If desired, grate a layer of cheddar cheese over the mash.
* Bung in an oven at 180C for 40 minutes (30 if fan-assisted) and you're ready to serve. These quantities should serve about four, I'd say.
Result; DELICIOUS FOODS INDEED UNF UNF UNF.
Ingredients
500g lamb mince
1 oz butter
1 oxo cube
1 large onion
1 garlic clove
1 pint water
1 large carrot
1 tbsp tomato puree
1 tbsp worcester sauce
1 tsp dried rosemary
1/2 tsp parsley
1/2 tsp coarse ground black pepper (~ 1/4 tsp regular black pepper, I guess)
1/2 tsp sea salt (because I'm lazy and it was closest to hand, regular salt would be fine)
4 really bloody big potatoes (or the equivalent in smaller potatoes, again, big ones were closest to hand)
Enough water to cover the potatoes
A knob of butter (~15g/1 tbsp maybe?)
Cheddar cheese (optional but highly recommended)
Instructions
* Brown the lamb mince over a medium heat in the 1 oz of butter, breaking up any clumps with the back of a wooden spoon so you don't get any huge ew gross lumps of meat later in your pie of awesome.
* Drain the liquid from the lamb into a large, seperate saucepan. Finely dice the onion and the garlic clove. Add this to the liquid and simmer until the onion in soft, then return liquid and soft onion to the pan with the lamb mince.
* Add 1/4 of the pint of water to the saucepan, chop the carrot into small slices or chunks, and add to the water. Simmer until the carrots are soft, adding more water from that original pint as and when necessary (carrots like to burn if you don't watch them like a hawk, bastards).
* Add all remaining ingredients (and remaining water from that pint) except for the potatoes to this pan, stir well, switch to a low heat and leave simmering away while you prepare the mash to go on top.
* Make mash with the really bloody big potatoes. (For cooking novices; peel and dice the potatoes, cover in water, boil until the edges look fluffy, drain, add the knob of butter, mash it to a smooth... mash. It's mash, guys, srsly)
* Pour the mince and gravy into the bottom of an appropriately sized dish, and cover with the mash. If desired, grate a layer of cheddar cheese over the mash.
* Bung in an oven at 180C for 40 minutes (30 if fan-assisted) and you're ready to serve. These quantities should serve about four, I'd say.
Result; DELICIOUS FOODS INDEED UNF UNF UNF.