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    Monday, August 28, 2017

    Shepherd's Pie - Thank You Jamie - Cheap and Cheerful Comfort Food

    When I was young, My Mother made Shepherds Pie, using the leftover lamb roast from the weekend.
    She minced the lamb with an onion and also used leftover gravy to moisten it
    Yummy Mashed potatoes on top

    I don't even think that you could  buy raw lamb mince at the butcher, or if it was even considered using Lamb mince
    Beef was mince and that was that,
    Of course now, who needs a mincer, you can buy any kind of mince

    This version...Thanks to Jamie Oliver is full of vege
    There's a layer of peas under those tasty mashed peas
    Hidden treasures

    It is delicious

    500 g lean minced lamb x2
    2 sprigs of fresh rosemary
    1 x 400 g tin of cannellini beans
    2 large onions
    2 carrots   3
    2 sticks of celery
    250 g chestnut mushrooms
    1 heaped tablespoon plain flour
    800 ml organic chicken or veg stock   

    800 g swede
    800 g potatoes
    2 tablespoons semi-skimmed milk
    15 g mature Cheddar cheese
    1 tablespoon Worcestershire sauce
    1 teaspoon mint sauce
    350 g frozen peas

    Put the mince into a cold casserole pan.
    Place on a high heat, add a really good pinch of black pepper and cook for 15 minutes, or until dark golden, breaking it up with a wooden spoon.
    Pick and finely chop the rosemary leaves, drain the beans, then stir both into the pan.

    Cook and stir for 8 minutes, or until the beans start to pop and it’s all getting dark and gnarly.
    Peel the onions and carrots, trim the celery, wipe the mushrooms clean, then finely chop it all (or blitz in a food processor).
    Stir into the pan and sweat for 10 minutes on medium-high, stirring occasionally.
     Stir in the flour, followed by the stock. Bring to the boil, then simmer on a low heat with the lid on for 30 minutes.
    Meanwhile, preheat the oven to 180ÂșC.
    Wash and peel the swede and potatoes and cut into 3cm chunks.
    Cook just the swede in a large pan of boiling salted water for 10 minutes,
    Add the potatoes for 10 more minutes, or until cooked through,
    drain well, mash with the milk and grated cheese, and season to perfection.
    Check the consistency of the mince – you want it slightly wetter than you think, as it will thicken further in the oven.
    Add the Worcestershire and Mint sauces, taste, and season to perfection.
    Place in an oven proof casserole dish
    Sprinkle the peas over the mince, letting them sit on the surface to help prevent the mash from sinking in too much.
    Put spoons of mash randomly on top, using a fork to scuff it up and make valleys and mountains, increasing the surface area, and the crispy bits.
    Bake for 50 minutes, or until golden and bubbling.
    You can cook some extra greens if you feel like it
    But it is just perfect as it is, in my book

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