Shepherd's Pie

Azrin came over for weekend. For dinner we had Shepard's Pie and Sticky Roast Chickens. We going to have very busy weekend - we going to make Sardine currypuff, Honey Cornflakes cookies and cake decorating class.



Shepherd's Pie

2 tbsp olive/veg oil
2 onions, chopped
2 carrots, diced
1 cup frozen pea
1 kg lamb mince
2 tbsp plain flour
1 1/2 cups beef stock
1 tbsp soy sauce
2 tbsp tomato sauce
1 tbsp Worcestershire sauce

Topping
1 kg potatoes, diced
2 tbsp butter
1/2 cup milk

1. Heat the oil in large frying fan over medium heat and cook the onion, carrot and peas, starring occasionally for 5 minutes. Add mince and cook for 7 minutes, then stir in the flour and cook for 2 minutes. Add the stock, soy sauce, Worcestershire sauce, tomato sauce and tomato paste and simmer over low heat for 30 minutes. Leave to cool.

2. To make the topping, boil the potato in salted water for 15-20 minutes or until cooked. Drain, return to pan and mash with butter and enough of milk to make a firm mash.
3. Preheat oven to 180c/as 4 and lightly grease 2.5 litre ovenproof dish. Spoon the filing into the dish and spread the topping over it. Fluff with fork. Baked for 25 minutes or until golden.

(note : if you use beef mince it will be called Cottage Pie. For topping, to save time you can use instant mashed potato- you only need boiling water, milk and butter ready in second. You can also put cheese on top of the topping as I done above for extra taste)



Sticky Roast Chicken

1 kg pieces of chicken
3 tbsp soy sauce
4 tbsp sweet chillie sauce/ thai sweet sauce
3 tbsp honey
3 tbsp brown sugar
2 tsp salt

Mixed everything together and bake in preheat over mark 4/180c for 30 minutes or until cook.