For this lunch I jazzed up the “shep” presentation a bit by putting a little grated cheese on top (reheated shepherd’s pie can look a little dry!) The veggies are frozen peas and corn, always convenient, and carrot slices for deco. After I made this I had a sudden inspiration. What if I put shepherd’s pie in the freezer, in one of these little dishes, and after it was frozen, put the frozen peas and corn in with it. I could let it defrost until lunch and then nuke it to finish off. Might be a way of having a frozen ready meal without a rush in the morning!
I love these little glass containers. The only thing I don’t like about them is that it is much harder to take a nice photo of a square container! Maybe it’s just because I’m an inexperienced photographer!
Shepherd’s Pie, My Way
One large chopped onion
One kilo of peeled potatoes, cut in 2 cm (0ne inch) cubes.
A knob of butter
a good splash of milk
Thoroughly drain the potatoes and return them to the hot pan, letting any extra moisture boil off. Mash the potatoes thoroughly until no lumps remain, then mash in the butter, and work in enough milk to make a mash that holds its shape but will drop off the spoon. Season with salt. Spoon blobs of potato over the beef and smooth the top. Use a spoon to rough up the surface a little, making little “peaks”, for the traditional “shep” finish. Dot with butter and bake in a preheated 180 degree (350 fahrenheit) oven until the top is tinged with golden (about half an hour). This makes enough shepherd’s pie for six people. I usually use 1.5 kilos of beef so I have leftovers.
No doubt you’ve cottoned on by now that I cook more by method and taste than by measure! Enjoy!