I haven’t been cooking much at home lately. Well, strictly speaking, at most, I only cook once a week. So you can imagine how many number of weeks that has been. So Shepard’s Pie it was. As usual, no salt, no condiments etc. And you will be surprised that it can still be yummy (by my low standards. :p) filled with the natural taste of the ingredients.
Ingredients (basically whatever I can find in my refrigerator 🙂 )
Minced beef (1 Ntuc packet size)
1x Onion (diced)
Mixed vegetables (corn, peas, carrots etc)
1x celery (I didn’t add this as I didn’t have it handy) (diced)
Tomatoes (I added a lot as this is 宝贝’s favourite) (diced)
4x fresh button mushrooms (diced)
Unsalted Broth (you can use beef broth. I just conveniently used one of the various unnamed broths stored in my refrigerator)
Boil a saucepan of water for the potatoes. Once it’s boiling, put in the potato pieces. Cook until soft. It will take some time.
Meanwhile cook the rest of the ingredients. I used my happy call pan that can retain the juices and flavor of the food. Cook the diced onions first. Once they are soft, add the minced beef. Next, add the rest of the ingredients – vegetables, tomatoes, mushrooms etc. Add the broth. Cover the happy call pan and let the ingredients absorb the the broth.
Once the filling is cooked, line the tray with them.
Spread cheese all over the top of the filling.
The potatoes should be done by now. Mash the potatoes with unsalted butter and milk. Spread the mashed potato over the top of the cheese.
I wrote 宝贝’s name on it to surprise her. 😉 I brushed a layer of olive oil over the top so that it would brown in the oven. Unfortunate it didn’t quite work. The pie remained “pristine white”. Later on, I consulted some experts. The tip was to spread cheese over the top to brown it. That’s what I’ll do the next time.
Bake the pie in the oven for 15 mins at about 200 degrees Celsius. If you have spread cheese over the top, then bake til it’s slightly browned.
Anyway it still earned praises from the family that it’s yummy!! That’s enough for me. I’m no Michelin chef after all. Hehe.