Editor's note: Lately I've been using a lot of Quorn mince in the kitchen as it's perfect for CBA cooking - freezer to the pan and you're halfway there - one of the best bits is that the majority of recipes meant for real deal mince translate perfectly. So for this selection I (re!)present one of the Grumpy Old Men recipes - a Snug Shepherd or a Cosy Cottage. Take your pick, or go for a meat-free option, the real gold for me personally is the 'extras' that accompany the base. By the way, don't forget to check out the 'GOM' label for more travel writings and recipes!
Saturday night supper
For the GOM, in front of the football (soccer USA)
Depending on what you fancy, the following is either a “Snug Shepherd” or a “Cosy Cottage” – minced lamb for the shepherd and minced beef for the cottage – pie that is!
A Shepherd or a Cottage
700g minced lamb or beef
1 tbsp rapeseed oil (Canola USA)
2 tbsps Madeira
2 tbsps Ruby Port
2 tsps Worcestershire Sauce
2 tbsps tomato paste
2 lamb or beef stock pots
50-100 ml water
Using a large frying pan and preferably one that is suitable for transfer to the oven. Heat the oil and then add the mince and brown, turning until thoroughly browned. Add the Madeira and the Port and bring to the boil for 2/3 minutes. Add the tomato paste and the stock pots and mix well until absorbed and melted.
Your filling should not be too dry but not too wet either. You should be able to see tiny puddles of liquid. If you need to add water then add it gradually – you can add more you can't remove it!
It's difficult to predict how much fat there'll be in minced meat. Lamb, generally speaking, will have more than beef.
You can transfer the filling into a foil tray or, as I did, leave it in the frying pan.
As a guide, my frying pan that is suitable for hob and oven is 28cms in diameter – 3 very large appetites or 4 normal.
I feel the need to describe the “puddles” :
See them glistening – not too wet but definitely not too dry.
Next - to mash or not to mash, this is the question!
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