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Shepherds Pie

(for 4)

6 Streaky Rashers
1 tbs Sunflower Oil
1 Onion
1 Carrot
2 sticks Celery
750g (1lb 8oz.) Mince
1 tbs. Tomato Puree
60g(2 oz.) Flour
250ml (10 oz.) Water
Salt and Pepper
12 med Potatoes
100ml (4 oz.) Milk
50g (2 oz.) Butter

Cut the rinds and bones from the rashers and cut them into small pieces.
Heat the oil in a large pan and fry the rashers until they brown. Take out with a slotted spoon and reduce the heat. Chop the onion, carrot and celery into little dice and cook in the oil and bacon fat in the pan until they start to brown.Add in the mince and raise the heat.Fry the mince briskly until it browns all over.Break up any lumps that form in the mince to make sure it is evenly browned.Sprinkle over the flour and stir in. Add in the water and the tomato puree, and season well.Let this simmer for 45 mts to ensure the mince is tender.Put it into an oven proof dish (a large one to leave room for the potatoes) and leave it cool and settle.
Peel the potatoes and boil (or preferably steam them) until very tender.
Mash them well then heat the milk and beat this and the butter into the mash until it is light and creamy.Season with salt and black pepper.
Spread the mash lightly over the mince mixture and then run a fork over the top to leave low ridges.Heat the oven to Gas 6, 200 C, 400 F, and bake the pie at this temperature for 35 to 40 mts. (The top of the potato should form a brown crispy surface.)



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef