Using leftover meat minced up and mixed with fresh ingredients to make a scrumptious tasting pie is also good for the wallet. If you don’t have any left overs use fresh mince instead.
Vince Garreffa’s delicious Shepherd’s pie
Using leftover meat minced up and mixed with fresh ingredients to make a scrumptious tasting pie is also good for the wallet. If you don’t have any left overs use fresh mince instead. Ingredients for one big tray or six individual pies.
Ingredients
- 1.2 kg minced leftover meat of your choice lamb, beef, pork, chicken, turkey or ham
- 150 g onion fine diced
- 150 g carrot fine diced
- 150 g celery fine diced
- 150 g tomato paste preservative free
- 50 ml Worcestershire sauce
- 400 ml lamb/beef or chicken stock
- 50 ml extra virgin olive oil EVOO
- Freshly cracked black pepper to taste
- West Australian
- Organic Lake Salt to taste
Creamy potato mash
- 1 kg Royal Blue potatoes
- 50 g butter
- 100 ml cream
Instructions
- First sauté your onion in the oil until it’s a little coloured, then add, stir and cook the carrot and celery with the onion until they are soft. Now add your minced meat and cook for five minutes or until cooked (well crushed with no lumps in the mince) if using raw mince.
- Now add the tomato paste and cook for two minutes then add your stock and Worcestershire sauce, cooking until your mixture is not too wet.
- Test for salt and pepper, then cool mixture for use later.
- Now make your potato mash by cutting your peeled potatoes in small diced pieces and boiling in salted water until soft then strain. Bring your cream and butter to a slow simmer then rice (or sieve into a fine paste) your hot potato into the cream and butter and mix really well. Cool this mix.
- When ready to make your Shepherd’s pie fill the bottom of your containers about 65 per cent full then pipe the potato on top and bake your pies for about 40 – 50 minutes at 175°C till golden brown on top. Serve piping hot.
- The dish can be made and refrigerated then baked next day with a little liquid butter painted over the mash while baking.
Mondos Butchers is located at 824 Beaufort Street, Inglewood.
They are open Tuesday to Friday 9am – 5.30pm
Saturday 8am to 2pm.
Phone 9371 6350 or visit www.mondo.net.au
