No more packets

Well, I'm all full of broken promises aren't I. Saying I'll deliver then cowering away into the abyss that comes from not being online. That's actually a lie, I've been online, but too lazy to work on mybelly. All will change. First instalment - here we go. This is a VERY loose interpretation of Sheppard's pie. But it is heads and shoulders above the packet shit I caught in one of the girls at works offices. Their version was so unfaithful to the original that I thought I might cry. Why cook when you can create my ass. So this version here, you can't really call it a Sheppard's pie per se, but well... I did. 

Sheppard’s Pie or something like it.

Ingredients:

500 grams mince (lamb is better but beef will do - or even better - a mix of the two) – If you want to be a purist – then use the left over meat from a lamb roast. But seriously – who knows anyone who ever has left over’s from roast lamb –nom nom.

1 onion

2-3 cloves garlic

1-2 cans tomatoes (with no stupid added flavours – get the Italian ones)

1-2 tablespoon good quality tomato paste

1-2 teaspoon paprika

Salt & pepper

1 carrot

1 -2 sticks celery (if you want)

Peas

½ cup stock or water (I usually just rinse the cans of tomatoes to get the extra juice) – This might not be needed if you use two cans of tomatoes

a couple of sprigs fresh rosemary 

a small handful parsley 

a bay leaf or two 

Potatoes

Milk and butter for mashing taties

Parmesan/tasty cheese

Method:

Chop onion, celery and garlic finely, grate carrots then cook in a little bit of oil until soft.

 Add mince and paprika and cook until broken up and browned.

 Then add both cans of tomatoes, tomato paste, water/stock, herbs and salt and pepper.

 Simmer on a low heat for as long as possible (minimum about ½ an hour) til thick. Add peas. 

 In the meantime, roast 4-5 potatoes with a little olive oil and sea salt - or boil in salted water until tender if you're short on time. Once cooked, mash with a bit of butter, milk and salt.

 Once the meat is nice and thick (taste it for seasoning i.e add more salt/pepper if need be) – add the juice of one lemon, stir through then put in dish.

 Cover with mashed potato and then grate some Parmesan (or Tasty or something) over top – or if you’re fancy – use Keata’s (girl from work) method and mix the grated Parmesan cheese with breadcrumbs so it’s’ extra crumbly and delicious)

 Cook until mash is golden (about 20 - 30 mins) at 180.

Serve with a salad of bitter greens or some steamed veges.

Couple of tips:

-          Instead of canned tomatoes – you can just use beef stock (or chicken for that matter) – I just like the flavour from the tomatoes

-          If the sauce needs a bit of thickening (it shouldn’t if its simmered for long enough) – mix 1 tablespoon of flour with a little water in a cup til smooth and then add to sauce – that should thicken it up.

-          If you’re using lamb left over’s definitely only use one can of tomatoes and keep it on a really low heat

-          Taste for seasoning  - add more salt and pepper if need be

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ENJOY!