What's the best thing about November? Comfort food
We have shared our favourite, no-nonsense shepherd's pie recipe and an aromatic caraway cabbage dish to go with it.
Shepherd's Pie (serves 4)
Replace the lamb mince with beef mince and you've got yourself a Cottage Pie.
2 tablespoons of sunflower oil
500g lamb mince
2 carrots, finely diced
1 medium onion, finely diced
2 cloves of garlic, finely diced
1 tablespoon of tomato puree
350ml of beef stock
1 teaspoon of Marmite (optional but delish)
1 sprig of rosemary
3 to 4 rooster potatoes, peeled and chopped into chunks
50g of butter
3 tablespoons of milk
1. Heat 1 tablespoon of sunflower oil in a large pot. Add the mince and use a wooden spoon to break it up while cooking for 5 minutes or until browned. Remove with a slotted spoon and drain on kitchen paper towel.
2. Turn down heat to medium to low and heat other tablespoon of oil to the pot. Gently fry the carrots, onion and garlic for 8 minutes. Add the tomato puree, stir, and cook for 1 minute. Return the mince to the pot, pour in the stock and add Marmite (if using). Stir well and add rosemary, a pinch of salt and pepper. Bring to a simmer, cover and cook for 45 minutes to an hour, removing the lid for the last 20 minutes.
3. Boil your spuds in salted water for 20 minutes until soft. Drain well, add the butter, milk and mash really well.
4. Transfer your mince to a pie dish. Cover with the mashed potato and use a fork to smooth out the top. Dot with butter before cooking in the oven for 20 minutes at 200c/180c fan/Gas Mark 6. Serve with peas slathered in butter on the side and a dish of our caraway cabbage.