Hey all..
A few nights ago it was pretty chilly, so I decided to whack the old family fave, shepherd’s pie. I always sneak a few vegies into mine so that T actually eats them cause he’s a bloody fussy git & wouldnt otherwise. I whizz carrots, peas, beans & corn in the food processor (aka – my best mate!) dont make them a paste, just really finely chopped so the kiddies cant tell what it is and it kinda hides out in the pie so they get the health benefits and you dont get the moans and groans! I also had some pumpkin in the fridge that was getting close to its use by date, so I mashed that into the spud topping. That also stuffed my husband up cause he hates pumpkin with a passion & he still doesnt know it was in there…;) sneaky hey!

Anyhow enough jibbering…heres the recipe for our fave COUNTRY SOUL FOOD SHEPHERD’S PIE!

500g minced beef (healthsmart if your into that!)
1onion finely diced
Vegies of your choice whizzed to fine dice
Gravy powder
Tomato sauce
Bbq sauce
Mixed dried herbs
1c water
6/8 spuds – you can NEVER have too much mashed spud on top of a shepherds pie.
Butter & milk to mash your spuds
1c grated tasty cheese

Fry up your mince and onions in a bit of olive oil. When brown, chuck in your vegies and cook for 2 minutes. Combine gravy, sauces, garlic, dried herbs and water in a small bowl or jug and stir till all combined. Pour into the mince mixture and stir through till gravy thickens slightly. Pour the mixture into a baking dish & set aside.
Steam spuds (& other vegies you may like mashed – sweet potato & pumpkin are also yummy). When soft, mash with butter and milk till smooth and spread over the top of your beef mixture till the top is covered. Cover with cheese and bake at 180 till the cheese melts and starts to brown. Serve with crusty bread & enjoy!!!

Oh n while your on the blog trail, go n check a look at my mate Gemma’s blog…
Shes one clever cookie who’s addicted to rum, quilts, bakes & is generally pretty crafty! Tell her Tash sent you! Cheers..



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