I need to mentally prepare myself to cook, I need to know what I’m cooking and that I’ve go what I need. Earlier in the week I decided to cook with out really pre-planning… the result was pretty damn good if I do say so myself, especially considering I made it up as I went along.
I don’t deal with specific measurements as I tend to cook by eye and taste. However this does mean when its time to dish up… I’m full.
Random Shepherds Pie
- Lamb Mince
- Red Kidney Beans
- Light Coconut Milk
- Pataks Indian Korma Curry Paste
- Watties Mixed Vegetables
- Kumara or Sweet Potato
- Bread Crumbs (if you so wish)
- Mixed Herbs
You’ll need a loaf pan too!
- Peel your Kumara and boil until cooked through. I boil mine with Rosemary sprigs (which I ditch later)
- Cook the lamb mince and red kidney beans in a fry pan, adding the Korma Paste and small amounts the light Coconut Milk. You don’t want to drowned the mince, just create a flavoursome gravy.
- Add Watties Mixed Vegetables, as much or as little as you like. It’s your pie…
- Once your fry pan concoction is cooked through remove the pan from the heat and set to one side.
- Take your now cooked kumara, add a very small amount of Coconut milk (as the taste can easily overpower the kumara) and mash! mash! mash!
- Ensure you mash out any lumps, and feel free to add more Coconut milk if need be.
- Grab your loaf pan and fill with your mince concoction, leaving room for your topping of mashed kumara (oops I’ve ruined the ending)
- Give the pan a quick tap against the bench to ensure there’s no major air bubbles, then spread your kumara mash across the top. Sprinkle bread crumbs on top if you so wish.
- Pop in the oven at 200c and cook until topping appear crisp and the pie is cooked through.
Serve how ever you please, I served mine with stry-fry veggies cooked in lemon infused oil.