Thursday, July 2, 2009

Shepherds Pie

Beef up the Security Pie

Right so long story short - a bad man got into our house, Delo saw him off. He didn't get anything. Then he came back again. Then Delo saw him off again.

So while the girls and Delo beefed up the security and I beefed us up a pie to calm our poor nerves. When our neighbours heard they brought us over a bottle of wine, so it all ended well.

Thanks Delo and thanks Shelia.

I added in some extras like leeks, carrots and a tin of broad beans, as pie for 2 became pie for 4 and then 5, and there was enough to go around. The beans really added an extra dimension, complemented well by the beef and the cheesy potato topping.


1 pound of beef (from Madina on Parnell St - where they minced it freshly before your eyes, nice to see it's fresh, not nice to hear the sound of it going through the mincer - eugh)
2 medium onions
3 cloves of garlic - crushed
2 tablespoons flour
2 carrots - cubed
1 leek - sliced 1 cm rings
1 tin of beans - whichever kind you think would work - I used broadbeans (red ones not green)
Stock/Stock Cube
5 large potatoes - boiled
Some milk
Some grated cheese (I used cheddar)
Salt & Pepper

Boil your carrots along with the skins until tender - remove carrots, discard skins and keep water for later.

Fry up the onion with the garlic for a few minutes until it starts to go tender. Then add in the leeks cook until the onions are translucent and the leeks are getting soft. Then add in the beef and cook until it all goes brown. Then add in the flour mix well, then sprinkle over your stock/stock cube, and add a dash of Lea & Perrins.
Combine the carrots and beans with the meat.

Use the water from the carrots to make the sauce - add a little at a time until you achieve your desired consistency. then simmer for a few minutes, making sure it doesn't stick to the bottom of your pan. Mash your potatoes with some milk, salt & pepper and half the cheese.

In a oven proof dish - layer the meat mixture on the bottom - top with the potato and then sprinkle with cheese. Bake at Gas Mark 7 for about 30-45 mins until it looks golden and crispy and wonderful. Serve with some green veg - to balance out the colours of your plate. Your break in worries will be a thing of the past...... ahhhh

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