Mar
05
2008
Another recipe from ‘The Cook’s Book’, and another one that I have tried a few times. Of course, this is not exactly a stretching recipe – but it’s very tasty.
Pictures : show
The usual pile of ingredients. Note the Rapeseed Oil – one of my new favourite ingredients. Also my homemade stock.
The usual chopping and stuff. Such is the life of a glamorous chef.
Start off the veg and herbs.
Fry off the mince.
Add in the tomato puree, Worcester Sauce and stock. It is at this point in the recipe that
every single time I make it, I think the instructions are wrong and the amount of stock is way too high. (for reference this is 500g of mince and 1 litre of stock). It always looks like mince soup and I panic. But once you let it bubble away, it really does concentrate down to a lovely rich sauce.
Getting there….
See? It’s quite a transformation. Peas added.
For this one, I decided to go all ‘chef-y’ for a moment, and use a piping bag for the mash. The trick here is to drape the piping bag in and over a tall jug, which makes it far easier to fill with the mash.
Top the filling with the mash – looks quite nice when piped
…and it looks even better when it comes out of the oven.
Serve, in this instance with some nice cabbage.
This one is always nice, and I can’t really think of anything to improve it, other than maybe using leftover lamb from a roast or something rather than just buying mince.
