Shepherds Pie

This is a classic comfort dish that can be varied in many ways. Simple ingredients coming together to create a very fulfilling dinner. 

Shepherds Pie

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12 medium potatoes, peeled and chopped

2 packages of ground (minced) chicken

1 -2 tablespoons of vegetable oil 

1 onion, peeled and diced

3 carrots, peeled and sliced

about a handful of frozen yellow and green beans

1 x 796ml can diced tomatoes

1 x 156ml (5.5 fl oz) tomato paste

2 - 3 tablespoons HP sauce (brown sauce) 

1 teaspoon cumin powder

1 teaspoon Tandoori powder

salt and pepper to taste

PREP: 

Peel and chop potatoes. Set aside.

Peel and dice onions. Set aside

Peel and slice carrots. Set aside.

Using a can opener open the tin of diced tomatoes and tomato paste set aside. 

Gather the spices - cumin, Tandoori powder and salt and pepper. Set aside. 

Fill a large stock pot with the potatoes. Fill the pot with water, just enough to cover the potatoes. Add a little salt. Place the pot on a large element on top of the stove and turn that element on high. Let boil until tender. A fork should pierce through them with ease.

Meanwhile...

Sautee the onions in a fry pan with a bit of vegetable oil. Before the onions become completely transparent add the ground (minced) chicken. Add salt and pepper to taste.

stirring occasionally and cooking until the meat is done all the way through. When the chicken is cooked add the cumin and stir. Add the carrots. Stir to combine. Let the carrots cook for a few minutes then stir in the green and yellow beans. Add the diced tomatoes, tomato paste and HP sauce. Stirring to combine after each addition. Add the Tandoori powder and let simmer for about 5 minutes or until the sauce has thicken a bit. 

Preheat the oven to 375ºF. 

By this time the potatoes should be done. If not let them boil some more until ready. If ready then remove them from the heat and drain. Return the drained potatoes back the the pot and mash. The mashed potatoes do not have to be perfectly smooth a few lumps are fine. Once mashed stir in a good amount of butter and stir until combined. 

Remove the meat mixture from the heat and transfer it into a large casserole dish. Let cool slightly. This will give you a few minutes to tidy up. 

Then spoon the mashed potatoes on top of the meat mixture. Making sure with each spoonful to smooth it out over the meat mixture until the entire meat mixture has been covered with the mashed potatoes. When done run a fork over the top, making any pattern you wish. 

Bake for about 30 minutes or until bubbling and the top has slightly browned and crusty. If the potatoes are not browned to your liking after 30 minutes place under the broil for a few minutes. Being careful not to scorch. 

When done remove from oven. Let sit for a few minutes then serve. 

Notes: You can adjust the amounts of cumin and Tandoori powder or omit them all together and choose different spices and seasonings. Add different vegetables. Try mashed sweet potatoes rather than mashed potatoes. Use curry paste for a completely different flavour and take. Add shredded cheese on top. 

Hope everyone had a good weekend. We did, although I was unfortunate to have sprained my finger which has effected any holiday baking I was going to do this week. I hope that I will be back to it by Thursday or Friday. - JW