Saturday, 26 September 2009

Shepherds pie, another variation with beef

500g minced beef
1 large chopped onion
1 large carrot, cut into small cubes
2 stalks celery, cut into very thin slices
2 cloves garlic chopped
1 tsp harissa paste
dry cider, 4 tablespoons
1 medium courgette cut into 1/2 " cubes
Worcestershire sauce
soy sauce
mashed potato mixed with cooked broccoli and grated cheddar cheese

First brown the beef in a little oil. Remove from pan with a slotted spoon. Put the liquid in a separate bowl so the excess fat can be removed. Put a little oil back in the clean pan, add the onion, celery. chopped carrot and garlic. Soften for about 10 minutes. Pour in the cider and reduce until pan almost dry. Put in harissa paste, beef, courgettes and the liquid from the earlier browning of the beef. Put in several good shakes each of soy and Worcestershire sauce. Cover the pan and cook for about half an hour. Add more of the 2 sauces if needed.
Meanwhile preheat oven to 180C. Put the cooked meat in a pottery dish, spread the flavoured potato on top, sprinkle a little more cheese on top and put in the oven for about 30 minutes.

This quantity made enough for 6 servings- enough for a main meal for the three of us, and lots of delicious leftovers.

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