michelle picker cooks

This pie, made with minced beef, might also be described as stockman’s pie. Use lamb and it becomes a shepherd’s pie.

Start by cooking the minced beef (600gm) with ½ a teaspoon of salt in a dry hot pan, breaking it up as it cooks and allowing all the moisture to come out. When the liquid has evaporated leaving the meat frying in it’s own fat, lower the heat and add a large diced onion. When the onion begins to soften add 2 diced carrots and continue to cook for a few minutes. Next sprinkle in 2 tablespoons of flour and allow this to cook and start to brown a little before adding 1½ cups of veal or beef stock. Add 2 teaspoons of worcestershire sauce and if it needs more salt 1 teaspoon of soy sauce. Allow the mixture to thicken to a good pie-filling consistency before adding 1 cup of frozen peas.

For the top, boil 3-4 potatoes until soft then season with salt and white pepper and mash with 1 tablespoon of butter and ¼-½ of a cup of milk. When the desired consistency is achieved add ½ a cup of grated tasty cheese. Place the meat mixture evenly in an oven dish and spread the potato over the top. Bake in a moderate oven for 45 minutes or until golden brown. Serve with tomato sauce, ketchup or relish.