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Friday, 11 September 2009
AN OLD FAVOURITE
“Part of the secret of success in life is to eat what you like and let the food fight it out inside.” - Mark Twain
A classic dish for this Food Friday. This is Shepherd’s Pie, originally cooked on the day after a lamb roast was had, but one can now cook it as first off rather than a left over meal as well, since lamb mince is readily available. However, if you have some lamb roast left over from the previous day, you can certainly chop it up and substitute that for the lamb mince.
Shepherd’s Pie Ingredients 800g potatoes, peeled and chopped 1 tbsp butter 1/4 cup milk 1 tbsp oil 1 onion, finely diced 1 clove garlic, chopped 500g lamb mince (or left over lamb roast) 2 carrots, grated 2 tbsp tomato paste 1 tbsp Worcestershire sauce 1 tsp chopped rosemary 2 tbsp plain flour 375ml beef stock 1/2 cup grated tasty cheese
Method (Preparation Time: 20 minutes; Cooking Time: 25 minutes; Serves 4) 1. Preheat oven to 180°C. Place potatoes into a saucepan of boiling salted water. Cook for 20 minutes or until tender. Drain, return to saucepan, add butter and milk, mash until smooth. 2. Heat oil in a saucepan over medium heat. Add onions and garlic, cook for 5 minutes until softened. Add mince and carrot, cook until browned. 3. Add tomato paste, Worcestershire sauce and rosemary, cook, stirring, for 2-5 minutes. Remove from heat. 4. Stir in flour. Slowly add stock, stirring after each addition, until combined. Return to heat. Cook for a further 5 minutes, stirring constantly, until sauce has thickened. Spoon into a 2 Litre (8-cup) capacity ovenproof dish. Top with mashed potato then sprinkle over cheese. Bake for 15 minutes or until golden.
I have been blogging daily on this platform for several years now. It is surprising that I have persisted as the world is changing and "microblogging" is now the norm. I blog to amuse myself, make comment on current affairs, externalise some of my creativity, keep notes on things that interest me, learn something new and to surprise myself with things that I discover about this wonderful, and sometimes crazy, world we live in.
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