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Shepherds Delight Pie
Nb persons: 4
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Shepherds Delight Pie | |
A dash | olive oil |
3 medium | onions |
3 sticks | celery sliced |
2 courgettes finely chopped | |
2 | carrots finely chopped |
1 kg | minced beef, lamb or mixture of both |
400g | fresh tomatoes, chopped |
few sprigs | thyme |
3 | bay leaves |
salt | |
ground black pepper | |
2 glasses | red wine |
1 kg | potatoes, maris piper |
knob of butter | |
natural yoghurt |
Warm oil in pan, add onions, celery, courgettes and carrots and cook until soft and golden. Add mince and cook until brown all over- don’t stir too often.
Add tomatoes, thyme and bay and continue cooking till the tomatoes have started to collapse a bit. Season with a little salt and plenty of black pepper. Pour in the wine , partically cover the pan and leave to simmer very gently for a good 30-40 mins, until the meat sauce has turned rich and thick.
While meat is cooking, boil the potatoes until tender, then drain and mash with butter. Stir in the yoghurt and season with black pepper. Heat oven to 200c/gas mark 6. Check the seasoning of the sauce and tip into the baking dish. Spread with potato and bake for 35-40 mins until crisp and golden.
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