Having good friends close by makes all the difference when living away from family when you have a little bub to look after. I am really blessed to have met my friend Michelle last year at the Qld Garden Expo. Michelle also has a bub – Alice who is two and a half months older than Isla. I am sure they are going to be best of friends. Blake is the eldest and is four and he loves to come visit our farm and apparently approves of my shepherds pie. It’s a good tester for me to see what a four year old will eat. Meat and spuds are a winner. He did not even see the hidden mushrooms or carrots, lucky I held the peas.
Michelle and I often catch up over good food, she is a fabulous cook and a thermomix wiz. We share our weekly updates of how our bubs are growing and offer support and encouragement. With Roy away half the time I am lucky to be able to debrief with someone who is going through what I am at the same time. It’s brilliant.
Do you have close friends close by so you can call on when you need a hand?
- 1 lge onion, diced
- 1 lge celery stalk, diced
- 1 carrot, diced
- 1 kg Beef Mince
- 2 bay leaves
- 2 tbsp tomato paste
- ½ red wine
- 1 tbsp cornflour
- 1 tbsp balsamic vinegar
- 3 tbsp of finely chopped herbs; thyme, parsley, rosemary
- 700g potatoes, diced large
- ½ cup of butter
- ½ cup of milk
- Salt and pepper
- Heat your oven to 180’c
- In a large saucepan heat a little olive oil over a medium heat. Fry off the onions and garlic till fragrant and the onions have softened. Add the celery, carrot and give a quick stir before adding the mince. Continue to stir the mince until it has all changed colour.
- Add the bay leaves, tomato paste and red wine to the mixture and allow to cook for 10 minutes. In the meantime prepare the cornflour in a small cup with 1 tbsp of water and stir. Pour the cornflour mixture into the mince and stir through and continue to cook for a further five minutes. Add the vinegar and herbs. Pour the mixture into a large ceramic dish squashing down so it is flat.
- To make the mash boil up your potatoes for 15 minutes and then drain. Add the butter and mash with a potato masher. Slowly add the milk to the mixture – feel free to add more milk if you like your mash super creamy. Season with salt. Spread the potato mash over the top of the mince and using a fork make a swirl pattern on top.
- Place a few knobs of butter on top of the pie and place it in the oven to cook for 40 minutes or until golden on top. Serve the shepherd’s pie with your choice of veggies.