Boozy Pie Recipe
Apologies will have to be made for not blogging for some time, we’ve been so busy organising events, eating pie and generally doing everything but blogging about pie; so we thought we’d get back on it!
The last pie club was a tremendous success, with every pie being eaten down to its last crumb and everyone going away with full stomachs and smiles on their faces.
There were a few stand out pies and one that went down extremely well was the boozy Shepherd’s Pie so here’s the recipe for you to recreate it…
- 500g of lean steak mince (the best you can buy)
- 500ml good beef stock
- Half a bottle of red wine
- 50ml dry sherry or port
- Good pinch of mixed herbs
- Dash of Henderson’s Relish
- 2 garlic cloves
- Packet of diced chorizo
- Squeeze of garlic puree
- Salt and pepper
- 2 large potatoes
- Milk and butter for the mash
- Lots of Mature cheddar
- 2 carrots
As you can see, the recipe is rather vague and this is because when I made it, the pie was a plan b and I just made it off the top of my head. Also, just add as much or as little cheese as you like to the top of the mash, the more the better but it’s up to you! Also, I don’t like onion so I don’t add it to my pie but you can if you like onion!
Brown the mince and drain the excess liquid, add the chorizo to the pan to let the lovely oils come out then tip the mince back into a pan and add the herbs, seasoning and garlic. Pour in the stock, wine, sherry, Henderson’s relish and add the chopped carrots and simmer on low for about 45 minutes or until the liquid is almost gone.
Set aside until it’s cooled, I left mine overnight and made the mash the next day. Par boil the potatoes and leave to sit on some kitchen towel for 10 minutes to drain the excess water. Then put through a potato ricer so get the mash lovely and smooth. Then add a splash of milk and a little butter to make silky smooth, but not too sloppy!
Add the mash on top of the cold mince and then grate your cheese on top.
Bake in a preheated oven on gas mark 5 or whatever it is for electric for about 45 minutes or until the cheese is golden brown.
Before serving, leave to stand for a little while so it doesn’t goop out everywhere when you serve it!
Ta dah! Enjoy your boozy Shepherd’s pie!
*Please excuse the photograph as I added chorizo to the top of the pie and it sort of burnt! FYI don’t had chorizo to the top of your pie!!