Friday, 13 March 2015

A Taste of Home for St.Patricks Day

A favorite dinner of mine as a kid and perfect if you fancy a taste of Ireland for this St. Patrick's Day weekend.  Shepherd’s pie is believed to have existed since around 1791, when potatoes became an affordable crop to the poor and was a perfect way to stretch leftover meat. Originally, the pie was lined with mashed potato as well as having a mashed potato crust.






Shepherds Pie

5 large potatoes, peeled and cut into chunks
2 tsp butter
drop of milk
1 tbsp olive oil
1 large onion , diced
2-3 medium carrots , chopped into bite size pieces
500g pack minced lamb
2 tbsp tomato purée
2 teaspoons of Worcestershire sauce
400ml beef stock
Half cup each frozen peas and sweet corn (optional)
Sea salt and ground black pepper


Preheat the oven to 180oC/Gas Mark 4. Place the potato in a pot of cold water, cover and bring to the boil. Reduce heat and simmer until the potato is tender. When the potatoes are cooked, remove from the heat, drain and return to the pot. Add the butter and milk.  Mash the potatoes until smooth and creamy. Adding a little bit more or milk and butter if needed.

Heat the oil in a medium frying pan over a medium heat and soften the onion and carrots for 5-6 minutes.  Add the minced lamb and cook through for 3-4 minutes. Stir in the tomato purée and Worcestershire sauce until combined and then pour over the beef stock. Adding the peas and sweet corn if desired.  Allow to simmer, then partially cover and cook for 45 minutes.

 When the lamb is ready, season with salt and pepper and transfer to an ovenproof baking dish and top with the mash, using a fork to make a nice topping.  Bake in the oven for 25 minutes until the top is starting to brown and the mince is bubbling up around the edges. 

 


 


 I usually serve mine with a bit of salad and some Soda Bread. I hope everyone has a wonderful safe weekend.

Lá fhéile Pádraig sona dhuit
 
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Michelle xxx