Shepherds Pie

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Makes 3

Place a pot of water on the boil.

Boil potatoes until tender, approx 15-20m,drain.

700 g

potatoes (russets,yukon gold), peeled and chunked into 2-3 cm pieces

Mix with paddle until all ingredients until smooth. Don’t overbeat.

50 g

butter, cubed

1 tsp {3.0 g}

salt

1/2 tsp {1.5 g}

pepper (optional)

100 ml {103 g}

cream/milk

Place into piping bag or cornered-taped ziploc container, with star piping tip inside. Cut end when ready to fill, not WHILE filling.

Meanwhile….

45 ml {41 g}

oil

{38 g} 1

med onion

{144 g} 2

carrots, mirepoix

{64 g} 1

celery rib

1 lb {454 g}

ground beef

{6 g} 2

cloves garlic

{182 g} 1

Tb Tomato paste

2 TBL {16 g}

AP flour

180 ml {183 g}

broth/stock chicken/beef

1/2 tsp {0.0 g}

each thyme and rosemary, lightly ground

1 pinch

nutmeg

1/2 tsp {1.5 g}

salt

1/2 tsp {1.5 g}

pepper

2 tsp {11 g}

worcestershire sauce

250 ml {148 g}

Frozen peas

378 ml {404 g}

creamed corn, canned

Cook mirepoix (give celery a 5 minute delay) on medium to medium-high heat until soft (approx 15-20 minutes).

Reserve Mirepoix.

In same pan, brown meat and optionally drain fat.

Add garlic and stir 1 minute.

Add tomato paste and cook through.

Add flour and cook until film forms on bottom of the pan. Deglaze with stock.

Return mirepoix, and add remaining ingredients except for corn & peas, and cook until thickened.

Assemble pie, with meat on bottom, creamed corn/peas in the middle and piped rosettes of mash on top.

Makes 3

5.5 x2.5 foil containers

1

9x9 container.
Note

2016-11-14

For Kent, Double recipe creates enough to feed 3 + 2 13x9, and 3 small tins.
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