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Sunday, 18 August 2013

Shepherd’s Pie

Ingredients for mince filling
Mince ½ kg
Ginger garlic paste 1 tsp
Oil ¼ cup
Salt ½ tsp
Black pepper ½ tsp
Chili powder ½ tsp
Mustard powder ½ tsp
Vinegar 2 tbsp
Onion chopped ½ cup
Oregano leaves ½ tsp
Tomatoes 2 blended
Wooster sauce 1 tbsp

Ingredients for white sauce
Margarine 2 tbsp
Flour 2 tbsp
Milk 1 cup
Water ½ cup
Salt ½ tsp
White pepper ½ tsp
Mustard powder ½ tsp

For topping
Boiled eggs 2 sliced
Potatoes 250 gm peeled, boiled and mashed
Butter 2 tbsp
Milk ½ cup
Salt ¼ tsp
White pepper ¼ tsp

Method for mince
Heat oil fry chopped onion till light pink; add mince with ginger garlic paste, salt, chili powder, black pepper, blended tomatoes, mustard powder, vinegar, onion, chili powder and Wooster sauce, cover and cook on low flame till mince tender and dry and tender, mixed with prepared white sauce, spread in a oven proof dish, top with mash potatoes, sprinkle with 2 ounce grated cheddar cheese, bake on 180 degree C for 15 minutes.

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