A bolognese style base, but with less tomato, and more stock, and
flavored with bay leaves, soy sauce (a la Huey), and Worcestershire sauce.
Also I added lots of carrot in the begining, and finished with fresh
(frozen) peas.
Allowed to cool, then topped with mashed potato, brushed with egg and
baked till golden.
2 comments:
It's actually spelled as "Shepherd's pie", but it's only called that if it's made of lamb.
And I am guessing you added Worcestershire sauce.
Aside from that, it looks very good! I assume you started the bolognese-style sauce with the holy trinity, but added extra carrots? Or am I missing something?
Adding frozen peas to stuff seems to have become very popular lately :) But it does taste good and adds colour!
thanks for the spelling corrections :)
i know, purists won't agree at all, but as far as i'm concerned it's shepherd's pie if it's made from mince and topped with potato.
and i didn't actually use celery, but you could, but i did use lots of carrot, about 50% of the weight of the meat.
the peas actually made this dish something new - not just meat with mash...
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