Heavy Tweed Jacket is one of my visits everytime I log onto any computer for a certain amount of time. Beyond the endless knowledge of garments, music and food make a great show as well. Here’s a recipe by the man, and one to be tested soon.
Shepherd’s Pie Recipe
1 lb ground beef
1 yellow onion, diced
2 cloves garlic, minced
2 carrots, diced
1 stalk celery, diced
1 cup of mushrooms, diced (use your favorite)
1 cup mixed vegetables (I used frozen green peas, carrots & corn)
1 teaspoon mixed herbs (thyme alone is good)
1 bay leaf
1 tablespoon Worcester sauce
1/4 cup of ketchup
1 cup chicken stock
salt & pepper to taste
5 medium potatoes
1. In a frying pan, brown the beef and drain. (I usually rinse away the fat with hot water in a small colander).
2. Sautee the onions, garlic, celery, mushrooms, and carrots until the onions become a bit soft. Add the browned beef, mixed vegetables, Worcester sauce, ketchup, chicken broth. Add salt & pepper to taste. Simmer for about 5 minutes. Don’t overcook.
3. When mixture thickens a bit, but is still a bit juicy, taste for salt and add if more is needed. Cover and set aside.
4. Peel and quarter the potatoes. Place in a medium sauce pan (not a teflon coated pan, something steel, because of the hand mixer) and cover with water. Boil until soft. Discard the water.
5. Mashed Potatoes. Add a couple of pats of butter, salt, pepper and some milk to the potatoes in the pan, and mix with an electric hand mixer until smooth. If the potatoes are too thick, add a bit more milk. Check for salt and add if needed.
6. Assembly. Spoon out the meat and vegetable mixture evenly into a lightly oiled glass baking dish. Using a rubber spatula, spread the mashed potatoes onto the top of the mixture until the mixture is covered.
7. Bake at 375 degrees F (190 C) for about 20-30 minutes. Grated cheddar cheese can be added to the top of the pie for the last 5 minutes of baking time.
8. Serve from the baking dish at the table. Open your favorite ale or stout and Bob’s your uncle. Good fall flavors.