500 grams of minced beef.
Five large potatoes.
Two red onions.
Three spring onions.
Three large tomatoes.
About 10 yard long beans.
One large carrot.
Handful of button mushrooms. I had to use canned mushrooms as I forgot the fresh ones yesterday.
Two small bulbs of garlic.
One coriander root.
Stock and browning agent. (brown sauce powder)
Rendered duck fat. I saved this from a duck I roasted last week.
Salt 'n pepper.
Some mixed Italian herbs.
I got the garlic on the pan and started the pops.
In with the onions, mushrooms and the coriander root. I cleaned the root and chopped it up really fine and added the mixed Italian herbs. I Let it all sweat together over a moderate heat for about three to five minutes.
My frying pan has never seen washing up liquid in five years and it never will.
Veg out on a plate and plopped in the beef and then the brown sauce powder.
Put the veg back in and add the stock. Fire up the heat to reduce the stock to sauce.
I made the stock with half a tablespoon of beef broth. A spoon of gravy mix, tablespoon and a half of Lea and Perrins, teaspoon of brown sugar, a large spoon of rendered duck fat and freshly ground pepper. The duck fat gave the stock an amazing rich taste. I was tempted to knock it back in one. I mixed it up in a large glass, added water to suit and reduced the sauce down with the beef.
Potatoes. Added some milk, salt and pepper and mashed them up. I didn't peel the pops. I scrubbed them with a brush. Just enough to get the dirt off. I prefer the taste.
Time to layer the pie. Meat then veg then meat and then potatoes. I used a razor sharp peeler on the carrots so the would be super soft and release all the flavour into the dish[/IMG]
I brushed the top with a beaten egg so it would have a nice crunchy glaze when finished. 35-40 minutes at gas mark seven in my oven and it came out looking like this. I thought I put to much of the beaten egg on but it came out crunchy as fuck on top and the potatoes were smooth and creamy under it.
I kept some of the stock aside and knocked up a little bit of gravy for the top.
Ha I just noticed now that I took the last picture with the most chipped plate in the house. Never mind it was farcking scrumdiddleyumtious