Post by kickingfrog on Jun 6, 2012 8:54:28 GMT
Shepherd's Pie
Posted by Liz on 5/6/2012
GF board
.....This is how I make a fab pie and have been doing this since I learnt how to at school. Everyone has their favourite but I want one that tastes like I bought an expensive one from a good shop.
Firstly I put on a pan full of potatoes to boil so I can make my mash potato them I make the meat sauce.
I take a large spanish onion and chop it finely. I brown this in the base of a large saucepan with some light olive oil and as it starts to brown I add in a teaspoon of chopped garlic, lower the heat and put on the lid so the onions soften to the point you could eat them then and there.
In the mean time I wash and chop some mushrooms - you don't have to use these but I like the texture. Once the onions have softened, I add the mushrooms and again put back the lid. When the mushrooms have started to brown and release their liquid I take off the lid and raise the heat to get rid of the liquid without burning.
I put the pan onto a higher heat and add in the minced beef and stir and stir until it browns and is cooked through. I am cooking everything at each stage to make sure it is fully cooked.
Once the mince is cooked through I add 1 - 2 tablespoons of gluten free flour (of your choice) and a teaspoon of paprika. Stirring this through it should absorb any fat from the meat. Once the flour is absorbed I add in two stock cubes (gf of choice - I like the knorr stock pots and as I'm really sensitive I have no probs with them personally). I like a teaspoon of sundried tomatoe paste (the sweetness helps cut the meat savouriness and adds to the overall flavour). Also a grating of pepper but no salt (the stock cubes will be salty). You could add some gf worcester sauce but be careful you have gf.
I then add enough hot water from the kettle until I have a thick, gloupy sauce that you just want to take a spoon to and eat.
At this point, everything in the pan is cooked and you can eat it straight away.
I put the meat sauce into my main dish (which I put onto a baking sheet in case it bubbles over) and turn on the grill. Quickly mash the potatoe and add to the meat being careful not to shove it all on in the middle as it will push the sauce to the edges. You could pipe it but I like to smooth it over and then take a fork and make basket weave pattern over the top - the forking gives peaks for the grill to brown off.
I then put it under the grill for about 10 minutes to brown off. If I'm feeling really needy, I scatter grated cheese over the mash.
Lovely bubbly jubbbly.
If this is too much for you to eat then make two smaller ones in disposable foil dishes and freeze one of them or keep half the meat sauce and then the next day, add a tin of chopped tomatoes for a fab pasta sauce.
Posted by Liz on 5/6/2012
GF board
.....This is how I make a fab pie and have been doing this since I learnt how to at school. Everyone has their favourite but I want one that tastes like I bought an expensive one from a good shop.
Firstly I put on a pan full of potatoes to boil so I can make my mash potato them I make the meat sauce.
I take a large spanish onion and chop it finely. I brown this in the base of a large saucepan with some light olive oil and as it starts to brown I add in a teaspoon of chopped garlic, lower the heat and put on the lid so the onions soften to the point you could eat them then and there.
In the mean time I wash and chop some mushrooms - you don't have to use these but I like the texture. Once the onions have softened, I add the mushrooms and again put back the lid. When the mushrooms have started to brown and release their liquid I take off the lid and raise the heat to get rid of the liquid without burning.
I put the pan onto a higher heat and add in the minced beef and stir and stir until it browns and is cooked through. I am cooking everything at each stage to make sure it is fully cooked.
Once the mince is cooked through I add 1 - 2 tablespoons of gluten free flour (of your choice) and a teaspoon of paprika. Stirring this through it should absorb any fat from the meat. Once the flour is absorbed I add in two stock cubes (gf of choice - I like the knorr stock pots and as I'm really sensitive I have no probs with them personally). I like a teaspoon of sundried tomatoe paste (the sweetness helps cut the meat savouriness and adds to the overall flavour). Also a grating of pepper but no salt (the stock cubes will be salty). You could add some gf worcester sauce but be careful you have gf.
I then add enough hot water from the kettle until I have a thick, gloupy sauce that you just want to take a spoon to and eat.
At this point, everything in the pan is cooked and you can eat it straight away.
I put the meat sauce into my main dish (which I put onto a baking sheet in case it bubbles over) and turn on the grill. Quickly mash the potatoe and add to the meat being careful not to shove it all on in the middle as it will push the sauce to the edges. You could pipe it but I like to smooth it over and then take a fork and make basket weave pattern over the top - the forking gives peaks for the grill to brown off.
I then put it under the grill for about 10 minutes to brown off. If I'm feeling really needy, I scatter grated cheese over the mash.
Lovely bubbly jubbbly.
If this is too much for you to eat then make two smaller ones in disposable foil dishes and freeze one of them or keep half the meat sauce and then the next day, add a tin of chopped tomatoes for a fab pasta sauce.