Bovril Shepherd’s Pie
INGREDIENTS
Marinade: (marinade the beef for about 1 hour)
1 tbsp of corn starch
2 tsp of Bovril
600 grams of ground beef
2 tsp of Bovril (depending on your preference in terms of saltiness)
3/4 of tsp of Dijourn Mustard
2 bay leaves
1 tsp of Italian herbs
1/2 beef stock (chicken stock will do too)
1 large onion diced
3 cloves of garlic bruised
2 large carrots cubed (blanched in hot water till softened)
1 tsp of black pepper
1 tbsp of corn starch to some water for thickening the gravy
Olive or Canola oil and a knob of butter for frying
Potato topping
5 medium potatoes
1 knob of butter
1 egg beaten
A pinch of salt
1to 2 tbsp of milk (depending on the consistency you prefer)
Dried Parsley for garnishing
DIRECTIONS
Skin the potatoes, cut them into chunks and boil them till they are tender. Add some salt to the water for boiling.
Drain the water, mash them well with a potatoes masher or even blender. Add the butter, egg, salt and mix well. Add milk to achieve a preferred consistency o that it is easy for spreading.
Heat up the oil and butter, saute the onions and garlic till fragrant.
Add the ground beef and stirfry.
Add the Italian herbs, pepper, Dijourn mustard, Bovril and bay leaves and continue to stirfry till beef are almost cooked.
Add the diced carrots and the beef stock and let it simmer.
Add the corn starch mixture to thicken gravy if needed. Simmer for another 10 mins.
Do ensure that there is enough gravy to the meat so that the pie will not be dry after baking.
Set aside to cool.
Fill the bowls up with ground beef and cover them wit the potatoe topping. Draw lines on the potatoes topping with a fork, sprinkle some dried parsley on each bowl and pop them into the preheated oven (about 180C, I used only the top grill).
Bake till the top starts to brown. ENJOY!!
http://munchministry.com/recipe/bovril-shepherds-pie/
Marinade: (marinade the beef for about 1 hour)
1 tbsp of corn starch
2 tsp of Bovril
600 grams of ground beef
2 tsp of Bovril (depending on your preference in terms of saltiness)
3/4 of tsp of Dijourn Mustard
2 bay leaves
1 tsp of Italian herbs
1/2 beef stock (chicken stock will do too)
1 large onion diced
3 cloves of garlic bruised
2 large carrots cubed (blanched in hot water till softened)
1 tsp of black pepper
1 tbsp of corn starch to some water for thickening the gravy
Olive or Canola oil and a knob of butter for frying
Potato topping
5 medium potatoes
1 knob of butter
1 egg beaten
A pinch of salt
1to 2 tbsp of milk (depending on the consistency you prefer)
Dried Parsley for garnishing
DIRECTIONS
Skin the potatoes, cut them into chunks and boil them till they are tender. Add some salt to the water for boiling.
Drain the water, mash them well with a potatoes masher or even blender. Add the butter, egg, salt and mix well. Add milk to achieve a preferred consistency o that it is easy for spreading.
Heat up the oil and butter, saute the onions and garlic till fragrant.
Add the ground beef and stirfry.
Add the Italian herbs, pepper, Dijourn mustard, Bovril and bay leaves and continue to stirfry till beef are almost cooked.
Add the diced carrots and the beef stock and let it simmer.
Add the corn starch mixture to thicken gravy if needed. Simmer for another 10 mins.
Do ensure that there is enough gravy to the meat so that the pie will not be dry after baking.
Set aside to cool.
Fill the bowls up with ground beef and cover them wit the potatoe topping. Draw lines on the potatoes topping with a fork, sprinkle some dried parsley on each bowl and pop them into the preheated oven (about 180C, I used only the top grill).
Bake till the top starts to brown. ENJOY!!
http://munchministry.com/recipe/bovril-shepherds-pie/
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