Shepherd’s pie

Shepherd’s pie


serves 4

ingredients
100g/4oz unsmoked streaky bacon, cut into strips
450g/1lb lean beef mince 2 tablespoons olive oil 225g/8oz onion, diced 175g/6oz carrot, diced
2 garlic cloves, chopped 150ml/5fl oz red wine 300ml/10fl oz chicken stock 450g/1lb canned chopped tomatoes 1 bay leaf
2 teaspoons dried oregano
2 tablespoons Worcestershire sauce
3 tablespoons tomato ketchup 900g/2lb mashed potatoes
salt and freshly ground black pepper
•Fry the streaky bacon in a hot frying pan until it is almost crisp, then transfer to a heavy saucepan. Brown the beef in the frying pan, then add to the same saucepan.
•Add the olive oil to the bacon fat, and sweat the onion, carrot and garlic until soft but not brown, adding them to the saucepan when done.
•Preheat the oven to 220°C/425°F/Gas mark 7.
•Deglaze the frying pan with the red wine, and add this to the saucepan, topping up to cover with the stock. Add the tomatoes and their liquid, bay leaf, oregano, Worcestershire sauce and tomato ketchup. Stir, bring to the boil and simmer, uncovered, over a very low heat for 3 hours, seasoning with salt and pepper halfway through.
•Put the contents of the saucepan into a deep rectangular ovenproof dish, cover with the mashed potatoes and brown in the oven for 20 minutes. Serve hot.
Filo mince pie
serves 4
ingredients
1 tablespoon vegetable oil
300ml/10fl oz lamb stock
450g/1lb minced lamb
1 teaspoon ground cumin
1 red onion, sliced
225g/8oz filo pastry
2 tablespoons chopped fresh
100g/4oz dried apricots
coriander leaves
1 courgette, sliced
25g/1oz plain flour
25g/1oz butter, melted
50g/2oz canned cooked
salt and freshly ground
chickpeas, drained
black pepper
•Preheat the oven to 190°C/375°F/Gas mark 5.
•Heat the oil in a large pan. Add the lamb and brown for 5 minutes. Stir in the onion, coriander and flour. Cook for a further 1 minute. Add the chickpeas, stock, cumin, salt and pepper. Cook for 20 minutes.
•Line a deep ovenproof dish with 4 sheets of filo pastry. Spoon in the mince mixture. Top with the apricots and courgettes. Lay 2 sheets of pastry on top of the filling, and brush with the melted butter. Fold the remaining sheets on top. Pour over the rest of the butter, and cook the pie in the oven for 40 minutes. Serve hot.
Tomato & ham pie
serves 6
ingredients
• Preheat the oven to 220°C/
200g/7oz puff pastry
425°F/Gas mark 7.
175g/6oz cooked ham, sliced
• Roll out the pastry and use to line
450g/1lb tomatoes, peeled
an 18cm/7in baking dish. Put the
and sliced
ham, then the tomatoes on top.
2 eggs
• Beat together the eggs, cream and
150ml/5fl oz double cream
Cheddar cheese. Season with salt
100g/4oz Cheddar cheese, cut
and pepper, and pour over the
into slices
tomatoes.
salt and freshly ground
• Bake for 40 minutes. Sprinkle with
black pepper
chopped parsley and serve.
chopped fresh flat-leaf parsley,
to garnish
Steak & onion pie
serves 4
ingredients
225g/8oz chestnut mushrooms,
For the pastry
sliced
300g/11oz butter
100g/4oz Gruy?re cheese, grated
1 egg
50g/2oz Parmesan cheese,
2 egg yolks
freshly grated
550g/1lb 4oz plain flour, sifted
225g/8oz sliced smoked cooked
1⁄2 teaspoon salt
ham, diced
3 tablespoons iced water
4 tablespoons wholegrain mustard
200ml/7fl oz fromage frais
For the filling
1 egg, beaten
50g/2oz butter
salt and freshly ground
450g/1lb trimmed leeks, washed
black pepper
and thinly sliced
•To make the pastry, put the butter, egg and yolks in a blender or food processor, and process until pale. Add the flour and salt, and pulse until the mixture just comes together. Add the iced water, process for
1 second, then tip the dough out into a bowl and use your hands to bring together. Divide in two, with one piece slightly larger than the other. Wrap in cling film, and chill for 30 minutes.
•Preheat the oven to 200°C/400°F/Gas mark 6.
•Roll out the smaller piece of dough into a large rectangle measuring about 23 x 28cm/9 x 11in. Slide the dough onto a greased baking tray. Prick all over with a fork and bake for 10–15 minutes. Cool.
•To make the filling, melt the butter in a frying pan, add the leeks and mushrooms and cook for about 10 minutes until soft. Stir in the cheeses and season well with salt and pepper. Spread half of this mixture over the pastry base, leaving a border around the edge. Cover with the ham.
•Mix the mustard with the fromage frais, season with salt and pepper, and spread over the ham. Top with the remaining leek and mushroom mixture. Lightly brush the edges with water.
•Roll out the remaining dough on a large piece of baking parchment. Carefully place on top of the pie and remove the parchment. Press the dough down to seal. Brush all over with beaten egg.
•Bake in the oven for 35 minutes until the pastry is golden and crisp. Serve either hot or cold.
Cottage pie
serves 4
ingredients
2 tablespoons vegetable oil
1 onion, finely chopped
1 carrot, finely chopped 100g/4oz mushrooms, chopped 500g/1lb 2oz minced lamb 300ml/10fl oz lamb stock
1 tablespoon plain flour
1 bay leaf
3 teaspoons Worcestershire sauce
1 tablespoon tomato purée 700g/11/2lb potatoes, boiled 25g/1oz butter
3 tablespoons hot milk
salt and freshly ground black pepper
•Heat the oil in a heavy saucepan, add the onion, carrot and mushrooms, and cook, stirring occasionally, until browned. Stir the lamb into the pan and continue to cook, stirring to break up the lumps, until lightly browned. Blend a few spoonfuls of the stock with the flour, then stir this mixture into the pan.
•Pour in the remaining stock and bring to a simmer, stirring constantly. Add the bay leaf, Worcestershire sauce and tomato purée, then cover the pan and cook very gently for 1 hour, stirring occasionally. Remove the lid from the pan towards the end of cooking to allow any excess water to evaporate, if necessary, but do not let it boil dry or stick to the pan.
•Preheat the oven to 190°C/375°F/Gas mark 5.
•Mash the potatoes with the butter and milk, and season with salt and pepper. Season the mince mixture, then spoon into an ovenproof dish. Cover with an even layer of potato, and make a pattern on the top using the prongs of a fork.
•Bake for 25 minutes until golden brown. Serve hot.

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