I Instragramed my unexpectedly amazing reworking of a Shepherd’s Pie a few weeks ago and a couple of people asked me for the recipe so here goes.
I make everything up as I go, so apologies for any vagueness… in fact there is no guarantee at all that if you follow this recipe you don’t end up with something completely different like a soufflé or a new hat!
I found cheep beef brisket with the bone in so i grabbed 2kg and chucked it in the slow cooker with:
1 x carrot
1 clove garlic
Smokey BBQ sauce
Smokey chilli sauce (optional)
Herb rub: Smoked paprika (2 teaspoons), cumin (2 teaspoons), brown sugar (1.5 tabelspoons), salt & pepper (to taste), cayenne (1 teaspoon).
Mix the herbs and sugar together, rub all over the beef and pop on top of the carrot, leek and garlic (either whole or cut into chunks) with sauces (as much or as little as you fancy) and some water or stock or vinegar (need a bit of liquid. Put slow cooker on low, cook for 12 hours, let it cool, remove bones and fat and pull it. Reserve liquid from bottom of cooker, push through a sieve into a pot, add more bbq sauce, chilli etc to taste and reduce it down to a rich gravy, stir through meat.
I love cauliflower and it makes such a fabulous alternative to starchy potatoes, especially when your toddler has a weird aversion to potato… seriously! Who doesn’t like potato? Weird kid…
1 head of cauliflower
I tablespoon of plain Yoghurt
1 tablespoon of grated parmesan cheese
1 teaspoon of butter
Cook cauliflower in boiling water for 10 mins. Drain. Put in food processor with a spoon full on natural yoghurt and some grated parmesan and a little butter, blend till smooth. Layer on top of beef in baking dish or something oven proof, top with tasty cheese. Bake at 200C for 10-12 mins or until golden.