CHALLENGE V2.0: DAY THREE

I am beginning to think this household has a fascination with pie.  Not that is an entirely bad thing, but I did stop and think today about the fact there is only so much creativity you can put into a pie, seeing that essentially they are all mostly meat-based casseroles wrapped in buttery pastry.

Harking back to my comfort food days whilst residing in Sydney, Tuesday was chosen as Shepherds Pie day.  Now, I am quite particular about this subject as most people I speak to regarding this dish seem to think it is a beef mince based dish. Wrong.  Hence the name, Shepherds Pie is traditionally made with mutton/lamb mince whereas Cottage Pie is made with beef.  Nevertheless, this recipe is the ultimate warming comfort food and if Melbourne's weather pattern is anything to go by of late, this household will be making this many times over the course of the next few months.

We made this adulterated with the addition of red wine in the meat sauce and sour cream and mustard in the potato mash.  If you wish, omit these ingredients but I can guarantee it is so much more enjoyable if you make it as demonstrated below.  I even had seconds and cannot wait to have a slice for lunch tomorrow.

DINNER

grown-up shepherds pie

  500g lamb mince

  1 cup beef stock

  2 sticks celery, diced finely

  2 carrots, diced finely

  6 medium potatoes, cut into small portions

  3tbsp tomato paste

  1/4 cup red wine

  1/4 cup edam/tasty cheese, grated

  1tbsp dijon mustard

  3tbsp sour cream

  2tbsp thickened cream  

  40g butter, softened

  1/2 red onion, diced
  2 sprigs rosemary, chopped

  salt and pepper, to taste

  4tbsp olive oil

Heat oil in a large saucepan over medium-high heat. Add onion, rosemary, carrot and celery and cook, stirring, for 5 minutes or until soft. Remove from pan.  Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until browned.

Add stock and tomato paste to lamb mince.  Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 15-20 minutes or until sauce thickens. Add vegetables back into pan and season with salt and pepper to taste.

Meanwhile, cook potato in a saucepan of salted boiling water for 20 minutes or until tender. Drain well. Return to the pan with butter. Use a potato masher or fork to mash until smooth. Add cream and mustard and stir until combined. Taste and season with salt if required.

Preheat oven to 200°C. Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Top with grated cheese.  Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately - it's best whilst piping hot.