Kaye's Shepherd's Pie

At first I really did not find mince topped with potatoes quite appetizing but Mum cooked it once at home and I liked it BUT I knew right there and then that it needed a little Oomph- with a capital 'O'. So, I made my own version and i think everyone really puts their own twist to this. Well, it's dinner tonight and everyone loved it. Pair with salad on the side or toasted sourdough bread. Delish AND I absolutely love cooking in my dutch oven because it can go straight from the stove top into the oven. Practical :)

INGREDIENTS:

Half kilo of quality ground meat (i used beef)

minced garlic 4 cloves

1 medium onion

3 big ripe tomatoes

3/4 cup creamed corn

chopped into cubes- carrots, 1 small green capsicum

green peas if you like

flat parsley

Red wine

Spanish sausages

Seasonings: salt, plenty of freshly cracked pepper, herb of your choice (rosemary traditionally)

Worcestershire sauce, 2-3 tbsp.

AND store bought potato pompoms (see photo!)

1 cup of grated cheese

1 cup breadcrumbs

Note: some like to add celery, it's totally up to you but i omitted that one just because i didn't have it at the moment.

HOW TO:

1. Preheat oven to 200 deg. in the meantime- heat the dutch oven over medium heat and pour in oil. Add the garlic and onions and sausages and let cook until garlic is light brown and the sausage has 'sweated' out the flavor.

2. Add chopped tomatoes and cook until softened. Add meat, brown for a couple of minutes and add red wine about half a cup. You may season at this point, I personally prefer seasoning while meat is cooking but that's just me.

3. Add creamed corn, the veges and herbs and cook until they softened up a bit.  Hmmm, the smell is divine, absolutely mouthwatering at this stage. I tend to add another 1/2 cup of wine too just before popping it into the oven, simmer for another 5 minutes. Turn off stove top.

4. Now add in 1/2 cup of cheese and 1/4 cup of breadcrumbs into the mixture, this will help 'bind' it and prevent it from becoming too 'soupy'. Mix well :)

5. Cover the top with all of the potato balls, sprinkle the left over 1/4 cup of breadcrumbs + 1/2 cup of cheese evenly over the surface. Bake without lid on until light brown then shift setting to 'grill'. Leave to grill for 5-10 minutes until they look nice and golden.

That's it :)  Serve with salad or bread. Bon Appetit' !!!!

“I don't know what it is about food your mother makes for you, especially when it's something that anyone can make - pancakes, meat loaf, tuna salad - but it carries a certain taste of memory.” 
~ Mitch Albom