Sadly, after an awesome weekend... Sunday rolled around :(
Sunday nights are usually my chance to let my creative juices flow as I have more time to create really yummy dishes.
My feet still looked like two big hunks of dirty, slapped around pieces of meat after Soundwave festival and I wanted to whip up something easy and get out of the kitchen ASAP - So that I could recover and do nothing!
Individual Crispy Topped Shepherds Pie
Sourced and adapted from www.taste.com.au
Now individual pies as my pie dish and is now missing..
Ingredients (serves 6)
1/3 cup olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tablespoons Fountain Tomato Paste - Used Home Brand
1kg lean beef mince
1 tablespoon Gravox Concentrated Beef Stock - I used OXO Cubes
1 cup water
400g can diced tomatoes
2 tablespoons Gravox Traditional Gravy Mix
2 carrots, peeled, diced
1 cup frozen peas- Didn't have any peas on hand lol
700g Desiree potatoes, thinly sliced
125g tasty cheese, finely grated
Heat 2 tablespoons of oil in a saucepan over medium heat. Cook onion and garlic, stirring, for 8 minutes or until soft. Add tomato paste. Cook for 3 minutes.
Increase heat to high. Add mince. Cook, stirring, for 8 minutes or until browned. Add stock, water and tomatoes. Bring to the boil. Stir in gravy mix and carrots. Reduce heat to medium-low. Simmer, partially covered, for 10 minutes. Add peas.
Preheat oven to 200°C. Grease a 10-cup capacity ovenproof dish (or in my case 5 Ramekins). Spoon in mince.
Combine potatoes, 1 1/2 tablespoons oil, and salt and pepper. Arrange one-third potatoes over mince. Sprinkle with half the cheese. Repeat layers, finishing with potatoes. Drizzle with remaining oil. Season with salt and pepper.
Cover with foil. Bake for 30 minutes. Increase heat to 230°C. Remove foil. Bake for a further 20 minutes or until golden. Serve.
Please let me know what you think of my photo. I made up a lighting box on Friday, but somehow it may have offended my new kitten Lola..
Lighting box no longer exisits LOL.