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This is a little different from how I usually make shepherds pie, but I had some mince meat so I decided to use it up and just added whatever I could find in the cupboard and fridge to make it. Feel free to add more veg and adjust for your tastes and what you have. I usually add carrot as well but I didn’t have any, I have also added corn before, so you can see that you can play around with the ingredients.
If you have been keepin
g up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
900g Ground beef
Olive oil
1 onion, diced
3 Cloves Garlic, curshed
1 Cup milk
1 Teaspoons mixed Italian herbs
2-3 Tablespoons tomato ketchup
2 Teaspoons beef stock powder
11/2 Cup’s frozen peas
4-5 Tablespoons bisto gravy granules
4 Cups potatoes, mashed (I mash mine with butter and milk)
11/2 Cups gruyere cheese, grated (A good cheddar would be fine we just don’t get very tasty ones here in Switzerland as you can imagine because of all our awesome mountain cheeses.)
1 Tablespoons fresh parsley, chopped
Method
1. Preheat oven to 180 degrees Celsius.
2. Heat about a tablespoon of olive oil in a pan, add onion and garlic, cook until onion softens
3. Add beef and brown stirring every couple of minutes.
4. Add milk, herbs, ketchup and stock, bring to a boil.
5. Add peas and gravy granules, cover and simmer for 15 minutes, if it becomes too thick just add a little water. (Add any other vegetables at this time as well. See note above for explanation.)
6. Place meat mixture in a large casserole dish.
7. Mix half the cheese and parsley with the potatoes and spread over the meat and vegetable mixture.
8. Sprinkle with remaining cheese over the top
9. Bake for 30-40 minutes, until browned and bubbly, (I have listed the difference in cooking times because of varying oven temperatures.
Serves 6
All photos taken by me unless otherwise stated.
I made this one last night and it was a wonderful meal a truly company worthy dish with hardly any effort. The potato cakes are great but need to be cooked for a good while to make sure they are cooked all the way through. I loved the sauce that went with and I warmed this on the stove before adding to the plate. If you would like to see more photos of this recipe please click here.
If you have been keepi
ng up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
Salmon
2 Salmon fillets
1-2 Teaspoon blackening seasoning, mix
Olive oil
2 Potato Cakes 
4 Cups coarsley grated potatoes
2 Eggs, beaten
1/4 Cup self raising flour
1/4 Cup sour cream
6 Teaspoons grainy mustard
1 Tablespoon chopped fresh chives
Salt
Fresh ground pepper
2 Tablespoons olive oil
Sauce
1/3 Cup fat free sour cream
2 Tablespoons mayonnaise
1 Teaspoon prepared horseradish
1 Teaspoon Worcestershire sauce
1 Teaspoon Dijon mustard
1/2 Teaspoon lemon juice
1 Dash Tabasco sauce
Spinach
3-4 Cups fresh baby spinach
Olive oil
Salt
1 Dash red wine vinegar
Method
1. Combine sauce ingredients in a pan, whisk and set aside, just before you are ready to dish warm ingredients on the stove.
2. Prepare potato cakes by combining all the ingredients in a bowl shape into cakes,
3. Cook in heavy large skillet using a scant amount of olive oil, until browned and cooked through. Set aside and keep warm.
4. Season both sides of salmon fillets. Using same skillet drizzle olive oil. Sear fillets until just done, about 3-5 Minutes per side (depending on thickness). Remove and keep warm.
5. Using same skillet drizzle a scant amount of oil if needed. Cook spinach just until wilted, about a minute or two. Drizzle with vinegar and season with salt.
To serve drizzle sauce on plate, place spinach, then potato cake, then salmon.
All photos taken by me unless otherwise stated.
