A comment of Liz's a while back made me want that ultimate comfort food beloved of the British, Shepherd's Pie. For a long time, I have used Madhur Jaffrey's Anglo - Indian version [from Madhur Jaffrey's Cook Book, a general collection rather than a specifically Indian one] but when I make it here I have to modify it further: I can't get minced lamb, so I use beef and, as this makes the dish "heavier" I use half the quantity of meat given in the recipe. Then I "cheat" by using the ready-grilled aubergines in oil which are sold here rather than grilling them myself. [You can get these in some delicatessens in Britain and you used to be able to buy them at one stall in Cardiff Market, but I have not found the quality good by the time the packs arrive in Britain.] MJ does not tell you to peel the tomatoes and I don't, but I rather think Sicilians would. She does, however, tell you to peel the potatoes but that is something I rarely do, so I don't for this dish. [Serving unpeeled potatoes to the Sicilians results in their spending the whole meal trying to get the cooked skin off, though, so I do sometimes concede when entertaining.] I used red chilli peppers instead of green ones and this time, I didn't have any thyme to sprinkle on so I used oregano. Above you see the layers of aubergine and tomatoes, the potatoes laid on top of these and the meat [which has been fried with the spices] ready to go in the oven and the finished dish - true fusion-comfort-food!
12 comments:
Welshcakes -
Do you know, I don't think you've posted a duff food pic yet. I truly enjoy your food posts; this dish is certainly no exception.
If you get the time, could you please run through the general construction of the dish? I'll wing the quantities.
Tomatoes and aubergines on the bottom? Followed by the minced beef? Browned, no doubt. With onion? Spices?
Thanks for all the work you put in to your postings for us.
I think I will be gaining a few poound just looking.
Ludlingtonian, you are very, very kind and have so cheered my evening! I didn't put the full recipe on the post because of copyright but I guess it's ok here if I don't detail everything: Mj uses veg, not olive oil. Then it's the aubergines as described or grill your own. As you say, you can guess quantities from size of your dish, whatever. Line oven dish with aubs, then halve the toms if they are small plum, as I had here, or cut into rounds if they are English ones.Sprinkle on seasoning. Fry onion and chopped ginger and garlic in c 2 tblesp oil then add meat and spices - chopped chilli, turmeric, salt and cinnamon stick. Add some water and, stirring, fry about 45 mins. Add some allspice,nutmeg, lemon juice, chopped parsley, pepper - whatever spices you like, really. Stir well. Then chuck off any fat and put meat on top of the veg. The pots should have been boiled in skins and cooled - as I said, I don't peel, MJ does - then slice and put them on top. Brush with oil and sprinkle on seasoning and whatever herb you fancy - thyme, oregano, rosemary. Put in 200C oven for as long as it takes to look and smell OK!
I have these ingrediants in my fridge, it sounds delicious. And thank you, as the ludingtonian says.
Welshcakes -
Thank you very much for the run-through of the recipe.
I'm on KP duty next weekend, and I do believe this dish will be on the menu for Saturday evening. I'll toss the boiled spuds with some chopped anchovies and the oil from the anchovy tin, I think. Rather like oven roast spuds for a topping.
looks and sounda delish....
Delicious! Delicious! Delicious! What are you doing to me? And I've just watched Jamie Oliver! Now I'm starving! Thanks, Welsh...I think! ;)
Mm, it does sound good. Certainly a different variety on a theme. Gary Rhodes does a wonderful completely British Shepherd's Pie; variety of it has become Husband's signature dish.
Ellee, Ludlingtonian, my pleasure. Hope you enjoy, Ludlingtonian. Sally, it isa quitea delish! Lee, glad you like the sound of it. I love Jamie! Liz, do post hubby's shepherd's pie variation - I'd love to see it.
I was going to ask you to post the recipe, but here it is! My boys LOVE Shepherd's Pie.
The kind I make is with mashed potatoes, though. (And I don't peel the potatoes before I mash them!) Typically you find this kind made with ground beef, but I prefer cut-up pieces of beef, smaller than stewing chunks but just as yummy!
Hi, Bonnie. Yes, it is usually made with mashed potatoes in Britain but nearly always with lamb.
Looks brilliant, WL - and a class dish, too. Perfect for snowy March evenings!
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