Cooking web notes

 If you are a lover of shepherd's pie, today's recipe will either disappoint or thrill you.  I changed the spices rosemary, thyme and basil to cloves, cinnamon and cardamom.  I used a little garam masala in short.  I even threw a sprig of curry leaves for experiment and what do you know, it did quite well.  The only step I regret is not having drained the fat after browning the meat.  Else, I am delighted the way it turned out.

  I quite like Shepherd's pie.  The first time I had it at a friend's place was  a long time ago.  In Kerala, I doubt we were getting minced meat at that time and therefore she cooked and then ground the meat for the pie.  It was good but the texture of the pie was like that of pulled pork in sauce.  However, when cooked  with fresh ground meat its plenty different and I like it better.  Thereafter, I have had shepherd's pie in quite a few places and mostly pleased with them all.  Especially good, I  remember, is the one served at '13th floor' a restaurant in Bangalore.  Now, did I get that restaurant name right? I am talking about the one on MG Road.  The pie that evening was made with lamb and it was delicious. That is probably the last time I had pie outside home.

  About three or four years back I started cooking it at home using a recipe from an Australian cook book.  It's an old book and I had a photocopy from a friend.  A darn good one I dare say but cannot remember the name.  Now that I have been cooking a while, I finally created my own version today.  I am rather glad the way it turned out like I mentioned earlier.  Moist and spicy it's a meal in itself and I can already think of  possibilities with the left overs.  Enjoy!      



Ingredients:

For the first layer:
1. Minced meat (I used beef) - 3/4 lb
2. Onions - 2 small size chopped fine
3. Ginger - 1 Tbspn
4. Garlic - 1 Tbspn
5. Green Chilies - 5 - 6 thai
7. Paparika - 1/2 tspn
9. Black pepper - sprinkle
10. Curry Leaves - 1 Sprig
11. Garam Masala - 1/2 tspn
12. Tomato - 2 medium size chopped fine

For the Topping
Potato - 2 russet potato
Butter - 2 Tbspn
Sour Cream - 3 Tbspn
Milk - 2 to 4 Tbspn (use it accordingly when creaming)
Parmesan cheese - to spinkle on top
Paparika - to spinkle



Method:
1. Brown the meat in a skillet or any cooking vessel. Here, we are only looking for change of color of the meat from pink to brown
2. Oil will clear at this time unless you are using 100% lean meat
3. Drain some or all the fat
3. Add chopped ginger, garlic, onions and green chilies and continue to cook. Wait for cooked garlic smell and onions to be translucent
4. Add curry leaves and stir
5. Add paparika and pepper if you want it to be spicier or you may not use them also
6. Add 1 1/2 tspn of all purpose flour and stir into the meat and cook for a couple of seconds
7. Add chopped tomato and cook
8. Add 1/2 cup of water and bring to boil
9. I take around 20 minutes for the whole process from the time I start browning the meat
10. You may use 1/2 cup of beef broth too if you like. I don't, I think water is just fine.
11. Set aside



Topping:
1. Dice the potato and cook in about 3/4 cup of water
2. Check with a fork to make sure potato is well done and drain off any excess water or cook it dry
3. Add the butter and sour cream and whip using a blender.
4. Add salt to taste and milk to soften if the potato is too pasty. You do not want it running and not too stiff either.

Layering:
1. Butter a oven safe dish
2. Add the cooked meat and then the potato over it. Sprinkle cheese and paparika and cook in a preheated oven at 400 D for 20 minutes.
3. The meat mixture will boil and bubble at the sides and this is okay.



Server it with rolls, steamed vegetables or even with rotis.
This will serve 4 people.

Contributor: Sunitha