Winter. Cold winds, rain, super low temperatures. To conquer all these, to me, only means one thing : comfort food.
what’s better ya? the ultimate comfort food for me is mash. The creaminess and butter-i-ness texture of the mash just makes everything seem better. (: So everything with mash, would just be a kind of comfort to me. Last night, I decided to make Shepard’s pie!
Shepard’s pie has always been a family favourite. So of course, I immediately went to source for a recipe so that I could cook it for everyone to enjoy! (: I was pretty worried the first time I made it, and I remember my brother having to always taste my mash to see if it’s buttery enough or salty enough. And my mum would stand next to me to make sure the mince is in small pieces and not in chunks, and if my meat sauce is thick enough.
alright, did I say I miss my family and I’m home-sick? I didn’t? Well, I am. That’s why I needed comfort food, pronto.
So here’s my recipe, hopefully, it will be as comforting to you as it was for me! (:
600g mince pork (you can always use chicken or beef)
6 cloves garlic, chopped
2 medium size carrots, chopped into small pieces
1 leek, sliced into thin rings
10 button mushrooms, sliced thinly
1 tin of chopped tomatoes (can always substitute with 3 tbs tomato paste)
3 tbs plain flour
2 tbs olive oil
2 tbs Worcester sauce
5 bay leaves
750ml chicken stock
8 potatoes, cut into cubes (for mash)
50ml milk (or cream)
1 tsp nutmeg
Parmesan, to sprinkle on the mash before baking it
salt and pepper, to taste
1. Heat the olive oil in a heavy-based pan and add the garlic and leeks and fry till fragrant and the leeks are transparent, make sure they do not brown. Add the carrots and mushrooms and fry till carrots are soft.
2. Add the mince and fry till the meat is cooked and the pieces are small.
3. Add the flour and mix till well combined. Add the stock, the Worcester sauce, chopped tomatoes, bay leaves and mix and allow the mixture to boil before turning the fire down to small. Cook the mixture and allow the liquid to thicken till almost dry. (about 20-25mins)
4. While the meat mixture is reducing, cook the potatoes in a pot of salted water till tender and easier to mash. Drain, and put them back into the pot over very small fire. Add the butter, milk and nutmeg and mash till smooth. Season with salt and allow it to cool for about 5 mins.
5. Place the meat mixture into a baking tray and slowly pipe the mash on top of it. Sprinkle the Parmesan and flash it in the oven grill for 5 mins, till the top is golden brown.
6. Serve and enjoy! (: