This is my recipe. Different ones are on the net. Adjust the weights & measures to suit you.
1 kg beef mince (you can use lamb mince & call it Shepherd's Pie 😊)
1 large white onion relatively finely chopped
1 beef Oxo cube crumbled directly in. This is to avoid the meat mixture being too sloppy.
A good sprinkling of dried mixed herbs. I use a lot tbh so maybe add some, then add some more later to taste.
1 level teaspoon of garam masala. Again, use this amount at first then maybe add more later. The addition of this spice is to my recipe. I haven't seen it anywhere else and I don't use much, but I love the subtle flavour it adds.
1 tin of chopped tomatoes.
Garden peas (optional) If I use them I use frozen ones.
Salt (optional) I never put salt in my cooking
Pepper. I use a grinder rather than pepper that's pre-ground
Corn flour. To thicken the sauce if necessary
Good quality potatoes for the mash, or use sweet potatoes instead. I use half and half to satisfy my youngest's wants & my needs
Knob of butter (settle down pervs! 😁) for when you mash the potatoes, and a splash of milk for the same if you like. I don't put milk in my mash because it needs it to be of a firm consistency.
Mature or extra mature cheddar cheese, or something like it. It needs to a tasty, hard cheese that melts nicely.
Fry the chopped onion to soften, but don't overcook.
Brown the mince while breaking it up. While browning add the mixed herbs, Oxo cube and garam masala and stir in well. Once browned add the softened onions and stir in. Let the mixture gently fry while stirring it occasionally.
While that's happening put a pan of water on for the potatoes. Or two pans if you're using both types. I use a steamer on top of one of the pans for the carrots if I use them. Peel the potatoes and cut up into smaller pieces. If you're using carrots, peel and slice them.
Add the potatoes to the boiling water & let simmer until they're ok for mashing.
If you're using carrots, put into the steamer for 5 mins or so.
Transfer the meat mixture to a pan. Add the tomatoes and a pinch of the pepper. Stir & let simmer for a few minutes, then taste it. Add more pepper if required. Do the same with the garam masala if you wish more in but I suggest you don't put too much in as it's a strong spice.
If you're using carrots, add them in now.
If you're using peas, add them in now.
Let it simmer while you're mashing the potatoes, but if it looks like it's going to be too runny, stir some cornflour in bit by bit until you're happy with the thickness. It doesn't want to be solid but doesn't want to be too runny either.
Mash your potatoes using the butter, and milk if you wish to, but remember that you want the mash to be fairly firm.
Transfer the meat sauce to a casserole dish.
Spoon the mash little by little & evenly on top of the sauce.
Grate the cheese on top to your taste. I use a fair amount because I love it.
Put the casserole dish into the centre of a preheated oven (180°C/gas mark 4). Leave for 20-30 mins or until you're sure it's hot & the cheese has melted, then put it under a grill until the cheese has browned.
Serve with tenderheart cabbage or broccoli or both.
@instructor144 @diaphanousfrippery @scottish-pepper @sparkplug65 @ventraman @whosthisfkingguy
