Shepherd’s Pie

Preheat The Oven to around 325 degrees

       Pie Topping

·         Start a pot of water boiling, salt and add a little oil.

·         Scrub and clean the potatoes (remove any eyes, blemishes, etc.), cut into quarters, and add to the boiling water.

·         When the potatoes are done (stick a fork in one of the quarters, if it’s medium soft, it’s done) and drain the pot

·         Roughly chop the potatoes – I find it easier to rough slice through the potato quarters

·         with a knife and fork and then use a potato masher

·         Mix in the butter, cream (or milk), and half the shredded cheese

·         Set aside until the filling is ready

Pie Filling

·         Heat a skillet with the cooking oil until medium hot.

·         Brown the onions until soft and add the garlic, stir for around 30 seconds.

·         Add the ground pork and veal, stir until browned.

·         Add the oregano, basil, and packet of bouillon to the meat, stir for 1 minute and drain off any excess oil.

·         Add the water or bouillon – just a little, so that the filling isn’t too liquidy *

·         Add the peas, stir and heat for a few more minutes

       The Pie

·         Put the pie filling into a casserole

·         Layer the corn over the top of the filling

·         Add the potato pie topping – smooth over with a wooden spoon

Sprinkle remaining cheese over the top

        Bake in The Oven at 325 for about 30 minutes until the filling bubbly and the topping is brown.

       Let The Pie rest for about 30 minutes. If The Pie is not required immediately,

         serve for supper or lunch the next day so that the flavours are more absorbed.

 

*Liquidy – a balance whereby too much you have soup,

too little you have a solid blob of unidentifiable matter