The kids are rebelling! They want the food that they are used to…and that’s ok – I am finding healthy versions.
Last week Imogen asked for that pie – she can’t remember the name but it has mashed potato on top…
She means American shepherd’s pie..made with beef. In England this is called a cottage pie, our shepherd’s pie is made with lamb because you know – that’s what shepherd’s look after….
Imogen: what’s for supper? (She is learning to be suspicious)
Me: Shepherd’s pie
Imogen: Shefferd’s pie? I LOVE Shefferd’s pie!
It’s the way I tell them…..
1 small onion, peeled and finely chopped
1 small carrot, finely diced
1 clove of garlic, peeled and crushed
Leaves from a few sprigs of thyme, chopped
Leaves from a sprig of rosemary, chopped
1 tablespoon vegetable oil
400g ground beef (1lb)
15 g plain flour (1/2 oz)
1 table-spoon tomato purée
A dash of Worcestershire sauce
400ml chicken stock
600g potatoes, peeled and cut into chunks (1.5 lbs)
Gently cook the onion, carrot, garlic, thyme and rosemary in the oil until soft. Add the ground beef and cook on high heat, stirring constantly, until it begins to color. Add the flour, tomato purée, and Worcestershire sauce, stir well, then gradually add the chicken stock. Bring to the boil, cover and simmer for about 45-50 minutes. If the mixture is looking a little dry, add some more stock or water. Season to taste, then transfer to one large dish and leave to cool.
Boil the potatoes until tender, then drain well and mash with a little butter and salt and pepper. Spread the potato over the beef mixture and bake in a pre-heated oven (400) for 30-40 minutes, until lightly browned on top.
No photos as the kids ate it so quickly I didn’t get a chance! Must be good…..