Shepherd's Pie - The Ultimate Comfort Food!

This is my second attempt of this classic comfort food and I nailed it! My slightly vague understanding of this dish became more real once I tasted this at the Christmas buffet we went to. In the week that followed I tried it once, it came out tasty but not as good as I expected. Since I had all the ingredients for giving it another try, last week I made this wonderfully filling and tasty dish and we both just loved it! 

This dish is high in calorie and hence lesser the portion the better it is. In fact just a 3 inch square piece will be enough and hence that way, I will not call it unhealthy! As long as you know where to draw the limit (let me tell you it is hard, we both ended up having 2 portions each), all is well!

So here is my version of the famous dish - Shepherd's Pie with Mutton Mince, Carrots and Violet Cabbage Filling & Mashed Potato Shredded Cheese Topping. Ooh! That is such a lengthy name, but believe me, it doesn't take that long to cook.

Ingredients:

For the Minced Mutton Filling:

Mutton mince - 500 gram

Violet cabbage - 1/4th of a medium cabbage, chopped finely

Carrots - 1 medium, chopped

Onion - 1 medium, chopped

Garlic - 6-8 cloves, chopped

Pepper powder - 1/2 tablespoon

Italian herb mix - 1/2 teaspoon

Chicken stock - 25 ml (you may even use vegetable stock for plain water)

Salt - to taste (if using chicken stock you may need less or no salt)

Olive oil - 4 tablespoon + 2 tablespoon 

For the Mashed Potato Topping:

Potatoes - 3 large, boiled and ready to mash

Milk - 4 tablespoon

Salted butter - 15 gram

Cheddar Cheese - 1/4 cup, grated

Preparation:

1. Heat 2 tablespoon olive oil in a pan and add onions, carrots and cabbage along with half the chopped garlic. Stir fry until the vegetables are tender. Remove and keep aside.

2. In the same pan, pour 4 tablespoon of olive oil and cook the minced meat. Let the meat cook in medium flame.

3. When half way through, add pepper powder and herb mix and cook for a min and then add in the cooked vegetables along with chicken stock. Let it be until the meat is cooked through and the whole mixture is moist but easily separated.

4. Add salt if needed. 

5. Mash the boiled potatoes with milk and softened butter. The mix should be fine enough for a spreadable consistency but not too watery.

6. Preheat over at 180 degree Celsius. Grease a deep baking dish and transfer the minced meat and vegetable mix into that. Spread a thick layer of mashed potato over it. Sprinkle with cheese and pop it in the oven and bake for 10-15 min.

7. Carefully slice out a portion and enjoy the best comfort food ever!