Shepherd Pie

The original shepherd pie evolved from leftovers, which was exactly how this family dish came about. One Christmas, as usual, prepared too much food and the humble stew was left sitting in the fridge for a few days. Wanting to serve it in a more presentable manner and under disguise (as some are quite partial about leftovers) - so whipped up a mash and since then the shepherd pie has become a very popular item in the family's menu.

Shepherd pie

Leftover stew

Mashed potatoes

1 -1.5 kg potatoes
50 g butter

150 ml milk

30 g cheddar cheese - optional

salt and pepper

1) Peel and cut potatoes into chunks.

2) Boil them in water until soft, drain.

3) Mash with the milk, butter and cheese (if use) while hot.

4) Season well with salt and pepper.

5) Preheat oven at 200c.

6) Place the leftover stew in an oven-proof dish up to about 2/3 full. Leave more room at the top if like pie with more mash (like my carb-loving gang).

7) Spread the mash over the stew. Can dot some knobs of butter on top of mash but I usually forgo this luxury, to cut down on fats(?!).

8) Bake for 25-35 minutes until golden in colour.

Pie served with french beans salad specially for Don and Star. Bon appetit!!

French beans salad

300g french beans, ends removed

1 tsp Dijon mustard

1 tsp garlic (soaked in olive oil)

1 tsp honey

salt and pepper

1) Put beans into fast boiling water. Cook until beans are soft - about 5 minutes.

2) Drain, mix all ingredients into beans while hot. Season with salt and pepper. Serve hot.

Jo