little suzy homemaker: shepherds pie

I'm not sure if I've mentioned this before, but Scott does not cook.  Ever.  Ok, that's not entirely true.  He has been known to whip up a few dishes in the past, but he doesn't enjoy doing it.  I'm not sure why, because he's actually quite good at it. 

Anyho, on Saturday night he decided to throw together a Shepherds Pie.  Which shocked me to the core.  So much so, that I asked if I could take photos and blog about it.  To which he replied, "Sure.  Do you think the readers would prefer me with my shirt on or off?"  

Honestly, I think they'd probably prefer it if you didn't wear those effing white shoes in the kitchen.  Or anywhere else for that matter.  Just saying. 

Now normally at this point, I'd have a pretty picture of all the ingredients you need to make your own Shep Pie at home but I was hooking into a fairly hefty glass of red wine at the time and totally forgot to take the photo. So you'll just have to endure a boring list of ingredients instead.  Here's what you'll need:

500g mince

1/2 grated carrot

good squeeze of gourmet garden chunky garlic

2 cups beef stock

1 tblsp worchestershire sauce

1 bay leaf

2 tblsp tomato paste

3 spuds

grated cheese

And here's how you instruct your husband to make it...

Firstly, peel and cube your spuds, 

throw them in a pot of boiling water and 

boil away until cooked (15-20 mins should do the trick)

While the spuds are boiling, you can start on the mince mixture:

Start by frying off the carrot & garlic and then add the mince.

Cook the carrot, garlic & mince mixture until mince is cooked through.

Add your beef stock...

your worcestershire sauce...

 your tomato paste....

and whack in a bay leaf.

Stir and bring to the boil.

Transfer the mince mixture to an oven proof dish.

Drain the spuds, add a bit of butter, a dash of milk

and use those muscles to mash them up.

Spoon the mashed spuds over the top of the mince mixture

and top with grated cheese.

Throw it in the oven (200deg) for around 20 minutes.

Making sure you don't burn your retinas with those glow in the dark shoes.

Serve on it's own...

Or with the world's biggest piece of garlic bread.

Totally up to you.

And you're done!

Meanwhile, in other news...

I've made it into the next round of the Blog Off/Cook Off comp!!

I know.  I really, truly am just as shocked as you are.

And nervous as anything.

Because now I have to cook a meal at the Brisbane Good Food & Wine Show

in front of real people and everything.

Thank you so much for all of your support over the last couple of weeks.

Your comments & kind words of encouragement really have blown me away.

And it's one of the main reasons why I love all things Social Media related.

I mean where else in the world do you get such cool things

AND have an army of people (both known and total randoms) cheering you on?!

It's the best team sport I've ever known.

xox