How does that song go "Baby it's cold outside" well that pretty much sums up Canberra in winter. Add a huge rain event into the equation and you have a slow cooking opportunity. Today I decided to make a shepherds pie mix which is perfect to keep in the freezer and defrost for a quick midweek meal.
Once you have the filling pre cooked and ready to go, you can adapt all sorts of toppings to use with the pie filling. Such as:
- Mashed potato
- Mashed sweet potato
- Puff pastry
- Cauliflower crumb
Start by frying diced onion, carrot and celery in small amount of olive oil for about 10 mins until the vegetables have softened. Add garlic, cook for a minute or so then add your mince and brown. Then add the tomato paste, a can of tomatoes, red wine, beef stock, fresh thyme, S&P. Cook gently for about 1 hour to thicken the mixture and tenderise the meat. Freeze and save for a mid week day.
It was time for dinner time when I had finished the base and I decided on testing a cauliflower top to finish off my pie. I steamed the cauliflower, blitzed in a food processor, seasoned and put over the top of my individual pot pie. Placed the pie in an oven for about 20 minutes. Scrumptious, low carb and I found that I did not miss the traditional mashed potato at all.