Anyway, here it is, that tempting meal that threw me back into carnivore status:
Sheperds Pie with Baked Beans
Now, firstly I should point out that this meal uses beef mince, not lamb, and so some people might be confused at it being called Sheperds pie instead of Cottage pie. But I've never called it Cottage pie in my life, so I won't start now!
-600g White Potatoes
-250g Beef Mince Meat
-Half of a 420g tin of Baked Beans
-One small white cooking onion (optional)
-Large Knob of Butter
-Dash of Milk
-Pinch of Salt
-Cracked Black Pepper
-Bisto Gravy (150ml)
-Pinch of Salt
-Pyrex Dish (big enough to hold at least 2 pints of water—test with a jug)
-Spatula, masher, & large spoon with no slots (to dish up)
-Jug for Gravy
Fill a large saucepan with water and put it onto boil (on high heat).
Peel and chop potatoes for mash, put them into the saucepan once it's boiling. Put a frying pan on a medium heat hob. Add a small dollop of oil.
Once the frying pan is hot start cooking the mince, using a spatula to break it up. If you are using an onion you can chop this up and add it when the meat is broken up and starting to take a little colour.
Turn on the oven to 200 degrees C to warm up. Don’t forget to stir the spuds.
Make sure the mince is cooked through. There should be no big lumps and it should all now be grey/brown in colour (ie. Not pink). Take it off the heat and transfer to the pyrex dish. If trying to make it healthy you can drain off the excess fat first.
When the potatoes are done take them off the heat and drain.
Boil the kettle. When boiled mix approx 150ml (a quarter of a pint) of bisto gravy - mix it gently with a fork whilst you pour the kettle so you don’t get lumps, mix faster once you’ve put the kettle down until all the granules disappear.
Mix the baked beans with the mince (and onion if using) in the pyrex dish (if the beans have a lot of sauce drain some off first.)
Mix gravy into beans and mince. Add a pinch of salt and pepper and a glug of worcestershire sauce.
Mash the potatoes with a large knob of butter and a little milk (or olive oil if you prefer). Also a pinch of salt and pepper.
Now add the mash in dollops to the top of the mince mixture. Try to do it evenly otherwise you’ll have more mash at one end and the gravy will ooze out the other.
Press down gently to fill in the holes but leave it uneven on top so that you get crispy bits. Your pie will crisp up better if the mash is right at the top edge of your dish, but don't worry if it's not (mine isn't usually).
Put it in the oven on the middle or top shelf, and leave to cook for 20-30 mins. You may want to put a baking tray on the shelf underneath, to catch any gravy that oozes out, mine often does. Also, if you want to give the mash extra crispyness on top you could grill it for a couple of mins at the end, but watch closely so it doesn't burn.
Hope you don't mind that my recipe is quite rustic. I know baked beans aren't to everyone's taste but I love them!
Your next stop along the blog hop trail is Liberty Cottage. Have a great time! If you get lost anywhere along the way, then head back to Amy's for a list of all the blogs taking part. xxx