|Be the light you wish to see in the world!|
Dazzling twinkling lights and a homely smell wafting in the cold winter’s breeze? Of course a winter wonder dish, one simple pie that is much more than a pie. Its crispy top seals in flavours of herbs and tender lamb, sweet parsnips and mint make this meal memorable for all the right reasons.
Last week I had a special request from a yummy Mummy, Jade, to include a Shepherds Pie recipe. This is for you and in a few months time, blended with some milk, will make a lovely dinner for Ava too.
Shepherdess pie is my interpretation of the classic Shepherds pie, it has a few feminine touches; the sweet potato brings a pleasant lightness and nutritional goodness, while the parsnips and mint wrap your taste buds with comfort and freshness. The addition of smoked paprika gives a kick that the celery mellows, and all in all, a harmonious pie full of flavour and taste is yours for dinner.
I suggest you divide the mixture amongst six separate pie dishes, for two reasons, it makes for simple serving and also you can freeze a few for midweek lunches. Busy Mums especially will appreciate this. You are what you eat and you’re worth it!!!!
My son Max wrote a beautiful poem a couple of years ago; I think it captures perfectly the joy of returning to a delicious home cooked Shepherds pie.
Walking along the bay of Leamcon cove,
Always somehow brings me peace.
From the harbour you can see O’ Mahoney’s castle
And Friesian cows that laze all day in the fields,
Chewing on the moist green grass.
The strong smells of seaweed float in the air,
Caught from almost a mile away,
Odorous, it manages to always linger,
Fresh and untouched by pollution.
In the summer you may pick sweet, sweet berries,
Strawberries, raspberries and blackberries.
Lying on the soft grass in a corn field,
The sun kissed my skin and I could hear the wind in the trees,
Tractors going down the country road.
Walking home to the cottage,
I could smell fresh shepherds pie.
The friendly cat me-owed on the lawn,
And lay purring with me outside.
I felt true peace, I wish I could never leave.
Take care and have a lovely weekend,
Sweet potatoes, 300g peeled and cut into chunks
King Edwards, (any good mash potato) 700g peeled and cut into chunks
Olive oil, 1 tbsp
Minced lamb, 400g
Leek, 1 thinly sliced
Celery, 2 sticks thinly sliced
Parsnips, 2 chopped into cubes
Garlic clove, 1 crushed and finely chopped
Smoked paprika, ½ tsp
Dried mint, 1 tsp
Milk, 1 tbsp
Tomato puree, 1 tbsp
Worcester sauce, 1/2 tbsp
Butter, 1 knob
Vegetable stock, 300ml
Bay leaf, 1
Mature cheddar, 20g grated
PRE-HEAT oven to 200’c, gas 6.
PLACE sweet potatoes and King Edwards into a saucepan of lightly salted boiling water.
COOK for 15 minutes with lid on.
HEAT oil in a large heavy based pan.
ADD lamb mince and leek and cook for ten minutes, stirring occasionally.
ADD parsnips, celery, garlic, smoked paprika, mint, milk, Worcester sauce and tomato puree and cook for a few minutes.
POUR in vegetable stock and bay leaf, leave to cook for another 5 minutes.
DRAIN potatoes and leave to steam dry in saucepan for 1 minute.
MASH with butter and season to your liking.
SPOON mince mixture into 6 individual 200ml ovenproof dishes.
TOP with mash.
SPRINKLE over cheese with a drizzle of olive oil to finish.
BAKE for 20 minutes and serve with favourite vegetables for a gorgeous winter warming dish.