Never Waste Left Over Meat Again
Delicious, healthy home made pie in under an hour.
When I was a kid my mother always used to cook what she called Shepherd's Pie. Now traditionally as I understand it 'Shepherd's Pie' is normally made with minced meat, I myself have never eaten any other 'Shepherd's Pie' except for the one that my mum makes so I don't know any different. Everyone I have cooked this pie for love it and refuse to ever cook it the 'mince meat' way again.
This particular versioncan be made using every piece of left over meat from a roast dinner and in this day and age where cash is short it isn't a good idea to waste food! It works best with beef however it could possibly be successful with left over roast pork or lamb. I personally have only ever used beef and it tastes fantastic and it's healthy!
You will need the following (Serves ~4 People):
The left over meat, cut up into reasonable sized chunks (Size of chunks is personal preference)
1 Onion (Diced)
2 Carrots (Diced)
Â½ Red Capsicum (Diced)
2 Stick of Celery (You guessed it, diced)
1 Teaspoon of Mixed Herbs
3 Chicken Stock Cubes
1 Tablespoon of Worcestershire Sauce (Key Ingredient)
3 Tablespoons of Margarine
3 Tablespoons of Plain Flour
2 Cups of Water (Approximately)
Atleast 5 Potatoes for mashing
and here is the easy/fun part:
Pre-prepare some mashed potato.
Melt 1 tablespoon of margarine in a frying pan and add the meat, diced onion and the diced capsicum and cook it until the onion is soft.
Add the celery and cook for a further minute.
Add 2 tablespoons of margarine, the mixed herbs, flour and crumble the stock cubes into the mix. Combine these by continually stirring for about a minute.
Add some of the water and the Worcesterchire Sauce and keep stirring it until it thickens up. Add more water until you get a saucy consistency, you don't want it too runny.
Let it simmer for a few more minutes before transferring it to a casserole dish and covering the top with mashed potato and then lightly covering the mashed potatoe with grated cheese.
Put the whole thing in an oven pre-heated to 160C and cook it until golden and bubbling.
Another great thing about this pie is that it keeps extremely well in the fridge without losing any of it's flavour so you can reheat it and have it for lunch the next day too!
If you try this please let me know what you think about it in the comments...