Yesterday was ANZAC day in Australia which resulted in a much-anticipated day off for me.
The weather was perfect in Melbourne: cold and storming. No reason to leave the house or feel guilty for staying in.
For the past week I did not cook very much. I am not sure why, but it was probably a combination of late working nights and dinners with friends and relatives.
Work has been so busy lately that I also hadn’t picked up any needles for days. I was itching for my habit 🙂
As you can imagine I was so looking forward to this day off and I enjoyed it thoroughly.
It consisted of a very long sleep in (bliss!) and some yummy pancakes and syrup for breakfast (I even made stewed apples as a topping (delish!).
Then I spent time ironing a huge pile that had built up (1.5 hours of ironing) and watching The Hubby’s movie choice.
Next was hours spent knitting with some more movies playing in the background.
I also decided today would be the day I did some real home cooking – I missed a home cooked meal a lot.
It was cold and raining, the perfect day for Shepherd’s Pie, especially since I had all the ingredients.
This really is a classic meal and the epitome of comfort food.
As my pie was cooking away in the oven my best bud text me a picture of the lovely dinner she created. Yep, she had also made Shepherd’s Pie. Hilarious!Funnily enough since I started blogging, she has been enjoying the cooking process with me a lot and in the kitchen a lot more often. Now we let each other know what we are cooking and baking. I love tasting her dishes and hearing about what she is making… The boys just think we are mad (but enjoy the food all the same).
So for those looking for some comfort. Enjoy!
Shepherd’s Pie
Serves 4
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 1 carrot, finely chopped
- 1 cup peas
- 500g beef mince
- 2 tablespoons plain flour
- 2 cups beef stock
- 1 tablespoon mixed dried herbs
- 1.5 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- Salt & pepper to taste
- 4 potatoes, peeled and chopped
- 40g butter
- ½ cup milk
- ½ cup grated cheddar cheese
Method
- Preheat oven to 2000C
- Heat oil in a large saucepan over medium-high heat
- Add onion and carrot and cook for 5 minutes or until soft
- Add beef mince and cook through
- Add the flour and stir until combined
- Add the beef stock, herbs, Worcestershire sauce, tomato sauce and salt and pepper
- Bring to the boil then reduce to a simmer and cook for 20 minutes, or until thickened
- Steam potatoes in a steamer until cooked through
- Drain well
- Place cooked potatoes into a saucepan and add the butter, milk and salt and pepper
- Mash potatoes, butter and milk together until combined and smooth
- Layer the bottom of a baking dish with the meat mixture
- Top with mashed potato and spread evenly over the meat mixture
- Sprinkle top with cheese
- Bake in oven for 20 minutes or until mashed potato is golden brown
- Serve while piping hot
Notes
- If I am going to make mashed potatoes I always make sure to steam the potatoes. Boiling is one of the least nutritious ways to cook any vegetables and steaming preserves all the nutrients. You get exactly the same result but the cooking method is a lot healthier and just as easy
- I made the pie without any pastry, and therefore was very sloppy. You could always add some pastry or a pie crust in order to make the Shepherd’s Pie more “pie” like
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Shepherd’s Pie
Serves 4
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 1 carrot, finely chopped
- 1 cup peas
- 500g beef mince
- 2 tablespoons plain flour
- 2 cups beef stock
- 1 tablespoon mixed dried herbs
- 1.5 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- Salt & pepper to taste
- 4 potatoes, peeled and chopped
- 40g butter
- ½ cup milk
- ½ cup grated cheddar cheese
Method
- Preheat oven to 2000C
- Heat oil in a large saucepan over medium-high heat
- Add onion and carrot and cook for 5 minutes or until soft
- Add beef mince and cook through
- Add the flour and stir until combined
- Add the beef stock, herbs, Worcestershire sauce, tomato sauce and salt and pepper
- Bring to the boil then reduce to a simmer and cook for 20 minutes, or until thickened
- Steam potatoes in a steamer until cooked through
- Drain well
- Place cooked potatoes into a saucepan and add the butter, milk and salt and pepper
- Mash potatoes, butter and milk together until combined and smooth
- Layer the bottom of a baking dish with the meat mixture
- Top with mashed potato and spread evenly over the meat mixture
- Sprinkle top with cheese
- Bake in oven for 20 minutes or until mashed potato is golden brown
- Serve while piping hot
What’s ANZAC day?
Australia New Zealand Army Corps. Its a public holiday in Australia in which we remember the soldiers and diggers from WW1. There is a big sunrise service at our shrines.
Ahhh … now I have to ask, what’s a “digger”?
It was the soldiers who would be digging the trenches on the battle front 🙂
I thought that’s what it was, but often Australian English and U.S. English are really different. 🙂
Yes, so true!
That’s so funny! Just getting to spring here in Canada and there you are in the middle of winter. It’s a big ol’ world, isn’t it? Despite the miles, you and I make Shepherd’s Pie exactly the same way! What a great recipe! Can’t wait for the next rainy day…
Good to hear it is a favorite for you too. I loved eating it so much! It will become a regular I think…
Glad you got your comfy, cozy, rainy day at home! I love shepherd’s pie!
Me too! I was thinking about your post when I enjoyed my raininy cosy day. I am truly happiest on those days!
Shepherd’s pie is such a classically delicious warming winter food. I adore it 🙂
Very true. It provided a lot of comfort during the cold spell last week
I’ve actually never made Shepard’s Pie. Seems like a recipe every gal should try atleast once.
It is a great homey dinner. A must try!
One of my all time favourite comfort foods. Try replacing all or part of the stock with apple sauce!
That sounds like an interesting idea. Thanks for the tip 🙂