"Posh" Shepherd's Pie

Inspired by the cooler temperatures and a husband's unrelenting request, I made Shepherd's pie for the first time in 5 years over the long weekend. It's not surprising that this recipe that I'm sharing with you is not the recipe from 5 years ago as my palate has evolved over the years with feasting!

"Traditional" Shepherd's pie does not have a pastry base and mine has because my husband loves puff pastry. We particularly enjoy the rich filling with red wine + pancetta - it's guaranteed to give you wings!

Be warn that this recipe takes time. Despite that, it is well worth the effort because of the praises that will be heaped upon you and of course, the enjoyment of tucking in!

"Posh" Shepherd's pie serves 6

Ingredients

600g beef mince

8 slices of pancetta, roughly torn

1 red onion, finely diced

1 celery stalk, finely diced

1 carrot, finely diced

1 clove garlic, finely diced

4 sprigs of fresh thyme

4 sprigs of fresh oregano

1/2 bottle of red wine (yes, 1/2 bottle!)

1/2 pkt of instant mash (yes, I do use it!)
mixed with hot water to resemble mash

Salt and pepper to taste

1 egg + 1 tbsp water, beaten together (egg wash for mash potato top)

1 instant puff pastry sheet, thawed for 10 mins on kitchen benchtop

Instructions



1. In a deep-ish stainless steel pan, spray pan with cooking spray. Add, pancetta, onion, celery, carrot, garlic, thyme and oregano. Brown them well. This will take approximately 10 minutes. Set aside.


2. In the same pan, brown beef mince. Ensure that you break it up as you cook so that the meat resembles mince and not clumps. This will take approximately 10 minutes.


3. Add the ingredients from step 1 into the pan of cooked beef mince. Add salt and pepper (to taste) and all the red wine. Bring it to boil and simmer on low heat with lid half covering the pan for 1.5 hours. Leave mixute to cool for at least 45 minutes.

4. In a pie dish, spray generously with cooking spray. Line the base and sides of pie dish with puff pastry. Press pastry firmly against the dish. Blind bake for 15 minutes at 200C. Set aside to cool.

5. Once the meat mixture is cool, add that to the pie dish. Top with mash and brush over with egg wash which will give the 'top' a lovely golden finish. Bake for 15 - 20 minutes at 200C.

6. Served immediately with side salad. Bon Apetito!

Tips
Left-overs may be kept in the refrigerator and not the freezer.
Re-heat in microwave without lid