08/01 WINTER PIE
As we crawl out of our wintery beds, hibernating from the world we all need something soul warming. This Shepherds Pie is reflective of two quintessential winter moments. Firstly the warmth of the rich filling and the light comfort of the pillowy potato are a culinary representation of the bed we never want to leave - our warm bodies cloaked in our feathery blankets. Secondly it is also deceptive, the vastness of the white potato hides the richness underneath. Just as waking to fresh snow jars our perception of the familiar view from our windows.
This pie is not what I would call simple, or fast. However it isn't difficult and just requires the kind of slow Sunday in the kitchen avoiding the world outside. The result for dinner is both rich, moist topped with a crips lightness. Winter is incredibly manageable with this of an evening. Especially with a glass of wine in bed watching a movie. You'll have to get up on Monday so may as well enjoy this as much as possible.
Ingredients (all approximate) -
400g Beef Mince
1 Onion
4 Carrots
2 Celery stalks
75g Button Mushrooms
1 Can chopped tomatoes
1tbls Tomato paste
Thyme
1 tsp Whole Peppercorns
50ml port/red wine
Beef Stock (diluted in 100ml water)
Salt + Pepper
400g Potatoes
25g butter
50ml Milk
1/4tsp Ground Nutmeg
This pie is not what I would call simple, or fast. However it isn't difficult and just requires the kind of slow Sunday in the kitchen avoiding the world outside. The result for dinner is both rich, moist topped with a crips lightness. Winter is incredibly manageable with this of an evening. Especially with a glass of wine in bed watching a movie. You'll have to get up on Monday so may as well enjoy this as much as possible.
Ingredients (all approximate) -
400g Beef Mince
1 Onion
4 Carrots
2 Celery stalks
75g Button Mushrooms
1 Can chopped tomatoes
1tbls Tomato paste
Thyme
1 tsp Whole Peppercorns
50ml port/red wine
Beef Stock (diluted in 100ml water)
Salt + Pepper
400g Potatoes
25g butter
50ml Milk
1/4tsp Ground Nutmeg
What I did -
The Filling: I wouldn't normally divide a recipe in two parts, however this really is the first or two very different stages. Start by dicing all your ingredients in small bowls; the onion, carrot, celery and mushroom. In a heavy based pan begin by browning the beef, to get the excess moisture out. remove from the pan and straight away add the onion and soften. Then add the carrots, brown further. Then follow with the celery and mushrooms. Once they're all giving in to the heat add the salt, pepper, peppercorns and thyme with the port.
Let the first sear of the alcohol burn off and then add the beef stock. Simmer for a couple of minutes to reduce then add the beef back to the pot. Stir through. Finally add the chopped tomatoes & paste, clamp on a lid and simmer on a low heat for about 45 minutes. Turn the heat off and let cool while you move onto stage 2...
The Topping: This can be done immediately after the filling is ready, or can be done half an hour before you want to consume. Peel and chop the potatoes into small pieces. Add to a small pot of boiling water. Boil for 15 minutes until soft. Drain the water keeping the potato in the pot.
Add the butter and roughly mash. When it is mashed but still lumpy, add nutmeg, salt and pepper to taste. Then add the milk and mash until heavenly smooth. Spread the filling in a wide pie/baking dish. Blanket in the mashed potato and carefully spread to all edges, this will ensure the pie stays moist in the oven. Using a fork scrape a pattern (in this case Twin Peaks inspired) into the potato. The peaks will catch and the entire top will crisp in the oven. If eating immediately bake for about 20 minutes on a high heat, if from cold cover in for and bake for 45 minutes, then grill for 10 minutes to crisp the top.
Damn good pie.
JG
