Shep­herd’s pie a win­ter warmer

South Waikato News - - Community Cookbook -

‘Pie’ takes mince, pota­toes and broc­coli to new heights with this recipe.

Worces­ter­shire sauce/soy sauce and peas. Re­duce heat to medium, bring to a sim­mer and cook for 2-3 min­utes, un­til re­duced. Sea­son to taste with salt and pep­per.

Pour mix­ture into bak­ing dish, wipe pan clean and set aside. Evenly dol­lop over mashed potato. Each week Na­dia gives you an­other easy recipe for your fam­ily and you’ll find all the in­gre­di­ents in My Food Bag. my­food­bag.co.nz

Bake for 10 min­utes, then turn oven to high grill and cook for about 3 min­utes, un­til top is golden.

While pie bakes, cut broc­coli into small flo­rets and thinly slice red onion (if us­ing) and gar­lic.

When pie has 5 min­utes re­main­ing, heat a driz­zle of oil in re­served pan on high heat. Cook broc­coli and red onion for about 4 min­utes, toss­ing of­ten. Add gar­lic and al­monds and cook for a fur­ther 1 minute, un­til broc­coli is charred and onion is soft. Sea­son with salt.

To serve, cut shep­herd’s pie into por­tions and spoon out onto plates. Driz­zle with a lit­tle Worces­ter­shire sauce or tomato sauce. Serve charred broc­coli on the side.

MY FOOD BAG

In­ter­est­ing fact: a shep­herd’s pie is made with minced lamb, while a cot­tage pie usu­ally con­tains minced beef.

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