Recipe of the Month

Cold = Comfort Food!

This month's epic comfort food recipe is Lee from Art Needs a Heart to be Art's mouth watering take on a Shepherd's Pie.

LEE'S SHEPHERD'S PIE

1 onion finely chopped
1 clove of garlic very finely chopped or grated (optional)
1-2 carrots finely diced
500g beef mince (I use grass fed Australian beef mince) for vegetarian version substitute mince for tofu / eggplant
Other vegetables that are in season such as broccoli, brussels sprouts, mushrooms, spinach, cabbage etc all finely chopped
Generous pinch each of Gravox and stock powder (chicken, beef or vegetable)
A splash each of Kecap Manis (Sweet Soy Sauce) and BBQ sauce
Handful of frozen peas and/or corn
6 potatoes peeled and chopped
Splash of cream and knob of butter
1/2 to 1 cup of grated cheese (I use Mersey Valley Ploughmans but you can use whatever you prefer)
A handful of grated parmesan cheese

Put oven on 180 degrees celsius
Brown onion and garlic (if using) in a little olive oil.
Add carrots and mince and cook till mince is browned all over.
Add any other vegetables you want at this point and brown slightly.
Add seasonings (gravox, stock powder, kecap manis, bbq sauce) and a little boiling water to cover then simmer for 20-30 mins.
Just before mince is ready (tender) I add the peas and corn.
Season to taste with salt and pepper.
In another pot cover potatoes with cold water and bring to boil then cook till tender (if you want to jazz it up you can use sweet potato as well) then mash with with cream and butter and season to taste.
To assemble put the mince into a baking dish, spread the mash on top, then sprinkle with the grated cheese.
Bake in oven until cheese melts then sprinkle the parmesan and cook until browned.
Serve on it's own or with a light side salad.