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Shephard's Pie (with a Twist) Recipe

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by Yvette Chapman (subscribe)
Thirty something girl, originally from Sydney but Brisbane is home now. Eats, drinks, socialises, watches art-house, studies the stars, and loves music. I'm a professional copywriter and editor. Hearts writing things.
Published March 16th 2013
Fancy a plate of hugs?
Give traditional Shephard's Pie an interesting twist with a rich Bolognese base. This sauce is much sweeter than some Bolognese sauces, so when combined with buttery potato and crunchy cheese topping, it's my go to meal when I feel like a plate of hugs.



Bolognese ingredients
Olive oil
Beef mince
Grated carrot
Frozen peas
Minced garlic
Bay leaves x 3
White sugar
Red wine vinegar
Sugo sauce (Bought from supermarkets – any brand will do but make sure it's a big bottle)
Pasta sauce (Choose whichever flavour you like)
Salt and pepper

Topping
Potatoes
Butter
Grated tasty cheese

Method
1. Fry mince in hot oil, add three teaspoons of garlic and season with salt and pepper.
2. When mince is nearly cooked, add the pasta sauces (I generally use two jars so that the Bolognese is saucy). Add three parts Sugo sauce to 1 ˝ parts of the other sauce.
3. Grate carrot into the mixture (long strips work best as they give the Bolognese heaps of texture). Stir the carrot though and let it boil for a little while so the carrot sweetens the sauce.
4. Add 2-3 splashes of red wine vinegar, and the bay leaves, then turn the sauce down to simmer.
5. Add the peas and let them heat through.
6. Simmer the sauce until it starts to thicken, then add a few teaspoons of sugar and taste as you go to make sure it's not too sweet (sugo sauce is generally quite sweet anyway).
7. Remove the bay leaves from the Bolognese once it's cooked.

(Be careful that the sauce doesn't dry up too much during cooking. If it does, add a little bit of water mixed with some additional pasta sauce.)

8. Peel the potatoes, chop them into quarters and boil them on the stove.
9. When potatoes are boiled through, drain the water, add butter and mash them with a fork or potato masher (I generally like this potato mixture to be a little chunky)
10. In a flat baking dish, add a layer of the Bolognese mixture, then add a layer of the potato mixture, then coat liberally with grated cheese and cook in the oven until the cheese is crispy.

Be warned though… this dish will make you feel all warm and fuzzy inside! And, it's great to freeze so you can reheat it at your convenience.

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When: Dinner
Where: At home
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