Good Friday Shepherd’s Pie

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It’s raining cats and dogs on this Good Friday as we remember Christ’s sacrifice for us at Calvary. Pastor Joshua preached today about the Beatitudes and mentioned this lovely verse from one of Michael Card’s songs, The Final Word.

And so the Light became alive
And manna became Man.
Eternity stepped into time
So we could understand.

Somehow the sombre mood makes this an apt dish for today. I used estimations in this recipe having made it before from elsewhere and added a few improvisations.

Ingredients:

170g mince beef

250g mince pork

2 carrots, diced or about 200g of frozen mixed vegetables

1 cup beef or chicken stock

1 small can of tomato sauce/paste (I used Hunt’s)

30g butter

1 bacon rasher

1 onion, chopped

1 tsp of chopped garlic

1 tbsp italian herbs (Masterfoods)

1 tbsp parsley (Masterfoods)

Black pepper to taste

1 tsp salt

1.5 tbsp HP or Worcestershire sauce

A dash of garlic powder (Masterfoods)

Some water to dilute

Mashed Potato Topping:

8-10 small US Yukon Gold potatoes or 6 medium potatoes

1/2 tsp salt

1/2 tsp garlic powder

3/4 – 1 cup milk

Sour cream(optional)

100 g butter

Mozzarella cheese to cover the top of the potatoes

Instructions:

Boil the potatoes in water till they turn soft, about 25 minutes. In the meantime, add the butter to the wok and let it melt. Add the sliced bacon rashers into the butter and let it crackle. Add the onions and garlic and fry till the onions turn a bit translucent. Add the tomato paste/puree and let it simmer for awhile. Add the minced beef and pork and stir-fry a little before adding the chicken or beef stock. Throw in the diced carrots and the rest of the seasonings, including the italian herbs, black pepper, parsley, HP sauce and garlic powder. Let it simmer for about 20-25 minutes till the carrots turn soft and the meat soaks up the gravy.

(HP SAUCE MAKES IT TASTE AWESOME. DO NOT OMIT IT.)

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Remove the potatoes from the pot, let cool for 5 minutes and run them under cool water (unless you don’t mind getting your fingers toasted). Remove the skins with a butter knife (they’re usually still hot at this stage) and mash up the potatoes with a potato ricer (or in this case, I just used a fork). Add the butter, milk and garlic powder and mix till it becomes fluffy.

Spread the meat mixture onto a 25cm by 15 cm tray or casserole dish and spread the potato mixture on top. Lastly, go crazy with the cheese on top of the potato mash. Stick it in the convection oven for about 20 minutes at 200 deg until the cheese melts and browns.

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