Shepherd's Pie

Shepherd's pie (or cottage pie if you're using beef - cows don't have shepherds hence the change in name) is a traditional way of using leftovers from a roast dinner. The meat would be shredded, the roast potatoes mashed up and the veggies incorporated into the meat sauce.

I don't often roast lamb or beef so I make my version of shepherd's pie using a pack of mince from the supermarket, however if you do have leftover roast meat then you can use that instead.



Shepherd's Pie
Serves 4

2 tbsp vegetable oil
1 large onion, finely diced
1 carrot, finely diced
2 sticks of celery, finely diced
1 garlic clove, crushed
500g lamb or beef mince
2 tbsp plain flour
1/2 cup red wine
1 tspn thyme leaves (try and use fresh, it does make a difference in this dish)
2 bay leaves
1 tbsp Worcestershire sauce
400g tin of chopped tomatoes
1 cup of gravy (I use the Gravox Traditional powder)
1/4 cup Beerenberg pepper steak sauce (optional)
5 large potatoes, peeled and diced
100g butter

Heat the oil in a large saucepan over medium-low heat, add the vegetables and garlic and very gently saute for about 10 minutes until the vegetables begin to feel tender. Add the lamb mince and saute until it had browned through. (If you're using leftover roast meat, you'll only need to heat it through.)

While the meat is browning, preheat the oven to about 200C. (If using a fan-forced oven, turn it to about 180C.)

Add the flour and stir it through well then add the red wine. Bring the mixture to a boil then stir in the thyme, bay leaves, Worcestershire sauce, tomatoes, gravy and (if using) the pepper sauce. Season with salt and let the mixture simmer gently for about 30 minutes. If it begins to look dry then add a little hot water from the kettle however you do want it to have a thick consistency.

Whilst the meat sauce is simmering, boil the potatoes until tender then drain and mash with the butter. Season with a little salt and pepper.

Remove the bay leaves, then spoon the lamb mixture into a large oven-proof dish. Dollop the mashed potato on top so it completely covers the lamb mixture. If the dish is quite full looking then place it on a baking tray as the meat sauce can bubble over the side a little and I find it's easier to clean an extra oven tray than clean the bottom of my oven.

Note: Real chefs will tell you not to put cheese on top because lamb and cheese don't "match" but if adding cheese is what it takes for your kids to eat, then add as much as you like!

Bake in the oven for 20-30 minutes until the potato has browned and gone a little crunchy looking.

Beerenberg Berry Buttercream

Two days ago there was a knock at my front door. By the time I'd wrestled Henry the Sausage (dog) into submission so I could open the front door without him bolting away, my friendly Australia Post neighbourhood delivery man was already rushing back to his van to get on with his deliveries. As always he gave me a cheerful wave and a cheeky grin before driving away.

At my doorstep was a welcome sight. A nice large package. It was from Beerenberg, a wonderful South Australian company who make gorgeous jams, preserves, sauces and condiments. Cue a few excited squeals.

I got the package inside, unleashed the hound (so he could have a quick bark at the front door so everyone knows this is HIS territory and no one is allowed to cross the threshold without receiving a good old lick) and tore open the package.

Inside, I found love. JAM! Glorious fruity sweet jam. It's no secret that I always (seriously, ALWAYS) have a jar of Beerenberg or my local WA Lavender and Berry Farm raspberry jam in my pantry - it's my favourite berry! But Beerenberg have sent me blueberry jam. It's their newest product and I'm chuffed to have received a jar before it hits supermarket shelves.



My first thought (after the initial excitement wore off) was: What can I do with it? Obviously, I'll be eating it on toast, crumpets, muffins, pikelets and just about every other breakfasty type food. But I did have a few other ideas, and the one that stuck out the most: Beerenberg Berry Buttercream.



Beerenberg Berry Buttercream

24 cupcakes (preferably vanilla)
50g butter
3 tbsp milk
1 tspn vanilla extract
2 cups icing sugar
1/4 cup Beerenberg blueberry jam

With an electric mixer, beat the butter for a minute or two then add the milk, vanilla and half of the icing sugar. Beat for 3-4 minutes, then add the remaining icing sugar and beat for a further 3-4 minutes until the buttercream is light and fluffy. Add the jam and beat briefly until combined.

Lightly spread a small amount of the buttercream onto the cupcakes. (Trust me, unless you're a hardcore sweet-tooth or catering for a children's party, you will only need a small amount of buttercream per cupcake - this buttercream is quite sweet.)

Next, sit back with a large cup of tea or coffee and enjoy a cupcake. Or two.

Note: If you'd like to use raspberry or strawberry jam, add a tiny amount of pink food colouring (when beating in the jam) to really bring out the colour.

Disclaimer: Whilst Beerenberg sent me some products for free, they in no way asked me to write about their products in a public forum. All opinions expressed are my own. (And my love of jam is real, just so you know...)