the ultimate pie

which passed the picky eating two year old test so it has to be gold. and it is.

here's what i used (it's a pie... messing with a little for personal preference/with what you have is somewhat acceptable) for example, i used shallots you may use onions... i used soy sauce when worcestershire sauce may have also worked.

anyway.

4 echalion shallots (the large ones)
3 medium sized carrots
3 tbsp olive oil
75g butter
2 bay leaves
4 sprig of fresh thyme
950g minced beef
2 tbsp tomato puree
a couple of dashes of soy sauce
1.4 litres of chicken shock
450g frozen peas
gravy granules (trust me)

dice the shallots and carrots around the same size as the peas, maybe a little bigger.
melt butter in large saucepan with the oil. add shallots, carrots, bay leaves and thyme when some salt and cook for about 5 mins over a medium heat... stirring is your friend.

then add the meat and cook until it's all colored, break it up with a fork while it's cooking. add more salt and pepper (don't be stingy.. but don't over do the salt) followed by the stock, soy sauce and tomato puree. simmer for around 15 mins then add the peas. simmer about for about 10.. or until it looks like a sauce like consistently. then add your gravy granules, about 2 tbsp.. stir well so they dissolve. then turn off the heat and let it sit in the pan for an hour or so.

for the topping potAtoes. you'll have some of the mix left over (unless you're feeding a family of 7) so just put on what you think you'll need. about 65% meat mixture/35% potatoes works for me. but personal preference.

steam the potAtoes and mash adding milk and butter plus a little salt. this is important, don't be afraid of the milk and butter... you need lots.

put what you need of the mixture in your oven dish, taking out the bay leaves and now withered thyme sprigs. pipe (or use a spoon and knife) mash over top evenly spreading with (something) and put little marks across the mash.

cook at 190oc for around 30 mins. take out and leave it to rest for 5-10 mins and eat the nicest thing with minced meat you've EVER tasted.

Originally posted by trev33
which passed the picky eating two year old test so it has to be gold. and it is.

here's what i used (it's a pie... messing with a little for personal preference/with what you have is somewhat acceptable) for example, i used shallots you may use onions... i used soy sauce when worcestershire sauce may have also worked.

anyway.

4 echalion shallots (th ...[text shortened]... t to rest for 5-10 mins and eat the nicest thing with minced meat you've EVER tasted.

Originally posted by adramforall
Do you not think that that is rather a lot for a 2 year old to eat? 😛

The post that was quoted here has been removed

Originally posted by trev33
does being irish have anything to do with adding mild to mashed potAtoes? i'm confused 😕
i would add cream but i figured there's enough fat in the dish... you need the milk for the consistency (and flavor) of the potAtoes. it would be too dry and hard to spread with only butter.

Originally posted by trev33
1.4 litres of chicken shock

Originally posted by Busygirl
ever tried raw egg instead of milk or cream? Yummy!

Originally posted by rbmorris
So, do you just sort of jump out and scare them?

Originally posted by trev33
the original recipe had two egg yolks in it as well as the milk and butter but i don't see the point in them tbh.

it said 500g potAtoes, 120ml milk, 125g butter and 2 egg yolks. that's crazy.

Originally posted by Busygirl
eggs make the potatoes very fluffy

The post that was quoted here has been removed

Originally posted by trev33
irish people are stupoid. i don't eat mashed potAtoes often but i'd always add cream (milk if i didn't have any) and butter. trust me anytime you order mash out there's cream and butter in it. and then they'll go home and wonder why the restaurants mash tastes better than theirs.

Originally posted by duecer
I make the worlds ~BEST~ mashed taters PERIOD! YOU GOT HTAT!~