Preparing shepherd’s pie
Aug 30, 2007
TO many people, the thought of preparing Shepherd’s Pie spells out complexity. However, Patrick Omunyu, a chef at Steak Out Bar and Restaurant, has a simpler approach to preparing the delicacy in the comfort of your home.
TO many people, the thought of preparing Shepherd’s Pie spells out complexity. However, Patrick Omunyu, a chef at Steak Out Bar and Restaurant, has a simpler approach to preparing the delicacy in the comfort of your home.
Spices:
Madras curry powder (available in supermarkets)
Royco
Black pepper
Mixed spices
Coriander
Tomato paste
Soy sauce
Margarine
Ingredients:
Onions
Green pepper
Carrots
Garlic
Dhania
Minced meat
Irish potatoes
Tomato paste
How to cook
Minced meat: Put the meat in a saucepan over a low fire and add grated garlic, ginger, salt and black pepper.
After the water has been drained, remove from the fire and put aside. In another pan, pour a little oil.
When it is ready, add some shredded onions. As they turn golden-brown, add carrots, green pepper and tomatoes.
When they get ready, add the spices.
When adding the spices, put the Madras curry first, followed by the mixed spiced, coriander and black pepper.
Royco must be the last spice because it helps to thicken the tomato paste.
You can make the tomato paste by blending the tomatoes or buy the already made one from a supermarket or kiosk.
Finally, mix the minced meat with the tomato sauce, add some water (depending on how many people you are cooking for), soy sauce and margarine and leave to settle for 5-10 minutes.
Mashed potatoes:
Peel Irish potatoes, boil without salt and strain out the water. Mash and add butter or margarine and fresh milk until it softens.
When the minced meat is ready, pour some of it to fill half the bowl, leaving the other half for the mashed potatoes.
The mashed potatoes should cover the minced meat. Smear the mixture with margarine on the surface before baking.
Final preparation:
Once you remove the pie from the oven, using a fork, create a design to make it look more pleasant.
When serving, cut the pie as if you were cutting cake.
Spices:
Madras curry powder (available in supermarkets)
Royco
Black pepper
Mixed spices
Coriander
Tomato paste
Soy sauce
Margarine
Ingredients:
Onions
Green pepper
Carrots
Garlic
Dhania
Minced meat
Irish potatoes
Tomato paste
How to cook
Minced meat: Put the meat in a saucepan over a low fire and add grated garlic, ginger, salt and black pepper.
After the water has been drained, remove from the fire and put aside. In another pan, pour a little oil.
When it is ready, add some shredded onions. As they turn golden-brown, add carrots, green pepper and tomatoes.
When they get ready, add the spices.
When adding the spices, put the Madras curry first, followed by the mixed spiced, coriander and black pepper.
Royco must be the last spice because it helps to thicken the tomato paste.
You can make the tomato paste by blending the tomatoes or buy the already made one from a supermarket or kiosk.
Finally, mix the minced meat with the tomato sauce, add some water (depending on how many people you are cooking for), soy sauce and margarine and leave to settle for 5-10 minutes.
Mashed potatoes:
Peel Irish potatoes, boil without salt and strain out the water. Mash and add butter or margarine and fresh milk until it softens.
When the minced meat is ready, pour some of it to fill half the bowl, leaving the other half for the mashed potatoes.
The mashed potatoes should cover the minced meat. Smear the mixture with margarine on the surface before baking.
Final preparation:
Once you remove the pie from the oven, using a fork, create a design to make it look more pleasant.
When serving, cut the pie as if you were cutting cake.