Shepherd's Pie

You just can't improve on a classic, can you?

That's why they call it a classic, isn't it?

It's like a thing.

Everyone know what a classic is.  That's what makes it 'A Classic'.

And you just can't improve on a classic, can you?

Unless you can.

Now, I never grew up with Shepherd's Pies.  We had the occasional Sara Lee version.  And it was nice, don't get me wrong.  But me being 'me', I just couldn't help myself and have come up with - what my family and I think - is an improvement on a classic dish.

Purists look away now.

As well as using a whole lotta lamb and beef (well, I am trying to feed half a soccer team), I also added spices - I just couldn't help myself.  And instead of having a nice, stiff mashed potato on top, I've gone the full-Nigella and added cream and Parmesan cheese.

Ingredients:

1kg minced lamb

½kg minced beef

1 red onion, diced

2 cloves garlic, chopped

2 bay leaves

Small bunch of thyme

2 medium carrots, diced

2 cups frozen peas

1½ tbsp tomato paste

1tsp each of cumin, chilli powder and sweet, smoked paprika

2tbs gravy powder

1½ cups water

A good splosh of Worcestershire Sauce (ie:  about ½cup)

2kg potatoes, peeled and diced

300ml cream

1cup Parmesan cheese

Salt and pepper to taste.

Method:

Turn oven onto high heat (I usually just go full-heat, but use your own judgement with your oven)

Place potatoes in a pot of salted water to cook until tender.

Fry onion until tender.  Add garlic and allow to just cook.

Add both meats and cook until all the meat has been browned.

Add bay leaves and thyme.  Stir through.  

Mix gravy powder, Worcestershire sauce, tomato paste and water until all combined.  Add to meat and stir through.  Allow to cook on medium heat until sauce thickens.  Add carrots and peas.  Allow the carrots to just cook, but still remain crunchy.

Place meat mixture into an oven proof casserole dish.

When potatoes are ready, drain, mash and add cream.  Combine thoroughly.  You can mash the potatoes until they are smooth and creamy or you can leave them kinda lumpy - totally up to you.  It's all good.

Pile the mashed potatoes onto the meat mixture and top with Parmesan cheese.  Heat in oven until cheese has-melted-and-you-just-can't-stand-how-glorious-it-all-smells-that-you-have-to-eat-it-straight-away.

Prep time: 15 mins to peel and dice potatoes and carrots

Cooking time:  40 mins

Cost: Approx $30 (for the meat, Worcestershire sauce, tomato paste, onions and potatoes)

Would I cook it again?:  Yes

What would I do differently next time?:  More Worcestershire sauce - it adds a mild-sweet-vinegar taste that I really liked.  Lea and Perkins, you've done good!

So, go ahead and amp-up a 'Classic'.  


It could become your very own 'New Classic'


xxoo