Thursday, 20 January 2011

Upside Down Shepherd's Pie


Firstly, a belated Happy New Year! I hope everyone's feeling refreshed and raring to dive head-first into another year (but I somehow doubt it!). January is one of those months that everyone just wants to get out of the way in order to get closer to the ever elusive British summer, and the best way to do that is to get stuck in, keep your head down, and, of course, eat lots of good food. Well not too much – the Christmas period takes its toll on the best of us, so you may well be wanting to cut down a little; but whatever you do don't starve yourself.

Anyway, the recipe we have here is basically nicked straight from Jamie Oliver. I know, I'm sorry, I thought I’d better 'fess up immediately with that one, in order to avoid providing misleading information. However, it is pretty good though: it's based on Jamie's mince and onion pie, but is quicker by about 45 minutes, and rather cheap too, making it a certified student-friendly supper.

Time: 30mins prep, 1 hour cooking
Cost: approx £1.10 per serving
Serves: 2

Ingredients:

- 1 onion
- 2 carrots
- 400g mince beef
- 2 lugs olive oil
- Dried rosemary, or bay leaves
- 1 teaspoon marmite
- 1 teaspoon English mustard
- 2 tbsp heaped flour
- mashed potato

Method:

1) Chop the onion and carrots

2) Put a sauce pan on a medium heat. Add the olive oil, carrots and onion. Scatter rosemary over it, and fry gently for ten minutes, stirring occasionally.

3) Add the mince beef, followed by the marmite, mustard and flour.

4) Dissolve the stock cube in 1 litre of boiling water and add to the sauce pan.

5) Stir it all together, bring to the boil, and then reduce the heat and bring to a simmer.

6) Simmer, with the lid askew, for 1 hour, stirring occasionally. Remove the lid after 30 minutes.

7) Meanwhile, make the mashed potato using your preferred method. If the beef mixture is too watery, add more flour.

8) Serve the mashed potato onto the plates and then divide the mince betwwen the plates, on top of the mash. Season with pepper if necessary.

2 comments:

  1. You have a problem on this page. I am just letting you know as I never have time to check old posts and my blog could be full of errors for all I know.

    ReplyDelete
  2. Thanks for letting me know! What is the problem by the way?

    ReplyDelete