Beef Stock Recipes

Shepherds Pie

shepherds-pie-2

Ingredients

  • 500g organic beef mince
  • 500g tomato passata
  • 1 red onion finely diced
  • 1 large clove garlic finely minced
  • 1 large carrot finely diced
  • 1 large stick of celery finely diced
  • 3 large brown mushrooms diced
  • 2 ½ tsp Urban Forager Beef Stock Concentrate
  • ¼ cup red wine (don’t go too cheap here!)
  • 1 good lug of organic Worcestershire sauce
  • 1 good lug of Beerenberg Tomato sauce
  • Dash of cream or full cream milk
  • 1 sprig of rosemary stalk removed and finely chopped
  • 1 sprig of thyme stalk removed
  • ¼ tspn dried marjoram
  • 1 large sweet potato, peeled and cut into smallish pieces
  • 1 Tbpsn butter
  • Salt and pepper to season
  • oil of your choice

Filling:

  1. Preheat oven to 180C
  2. Add onion, carrot and celery and cook on a very low heat until well softened
  3. Add crushed garlic and cook through for a further 30 seconds
  4. Add the mushrooms, herbs, worcestershire sauce and cook until a little caramelized, then add the mince, and brown
  5. Add 2 Tsp of Urban Forager Beef Stock Concentrate and stir in well
  6. Cook for further 30 seconds then add the wine
  7. Turn the heat up to a gentle boil and cook for a minute to burn off the alcohol
  8. Stir in the Passata
  9. Add a dash of milk or cream to take away any acidity, then cover and reduce heat to a gentle simmer for about 30 mins
  10. Do a taste test, and season if needed – you may need to add a dash of the tomato sauce here or a little rapadura sugar to further balance the acidity
  11. Remove from heat and spoon into little pots or large serving dish

Topping:

  1. Cook the sweet potato in a medium sized pan of boiling water for 20 minutes or until tender, but not falling apart
  2. Drain the potatoes well
  3. Add the butter and mash roughly

Assembley:

  1. Add the meat filling to the ramekins or pie dish and top with Sweet potato
  2. You can grate a little cheddar on top if you like.
  3. Place in oven for 20-30 mins or until golden and a bit crispy on top!
  4. I like to serve with some steamed garden greens and peas!

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