“Its a happy talent to know how to cook and serve to your family”
I have one of my favorite food blog to share with you today…Shazia from CUTCHI KITCHEN is one of most talented and hard working blogger in this foodie world. I’m always so inspired by each post she shares with fabulous pictures of food.
Please go check her Blog and see yourself how inspiring she is…It’s my pleasure to introduce to you my dear friend Shazia…:)
Salaam to all the lovely readers of Ainy Cooks…
I’m truly honored to be featured with a guest post on such an amazing food blog like Ainy Cooks. A little bit about myself – I’m Shazia – a secondary school Food Technology teacher – mum to a 22 week old – who loves to cook, click and write about whatever happens in my kitchen.
My little space is called ‘Cutchi Kitchen’ where my family and I share recipes that are traditional to our community as well as recipes that influence our kitchens today. Living in the UK I have been introduced to a lot of recipes belonging to English cuisine and the one classic British recipe I bring for you today is ‘Shepherd’s Pie
Preparation Time: 20 minutes
Cooking Time:45 minutes + 30 minutes baking time
Minced Lamb – 500 g
Onion – 2 (finely chopped)
Crushed Garlic – 2 teaspoon
Oil – 2 teaspoon
Carrots – 1 (finely chopped)
Peas – 100 g
Tinned Tomatoes – 400 g or Passatta – 400 ml
Stock Cube – 1
Water – 250 ml
Mixed Herbs – 1 teaspoon
Salt and Pepper to taste
For the topping:
Potatoes – 1.5 kg (peeled and quartered)
Milk – 100 ml
Butter – 2 tablespoon
Salt and Pepper to taste
1. Heat oil and sauté the chopped onions, chopped carrots and crushed garlic. Saute till onions are transparent.
2. Add the minced lamb and brown the meat stirring intermittently. Add the tinned tomatoes or pasatta. Continue to sauté till oil begins to release from sides.
3.Mix the stock cube with 250 ml boiling water Add the peas and pour the stock into the pan.
4. Add salt, pepper and mixed herbs. Let it simmer for 30 minutes.
5. In another sauce pan – boil the potatoes till soft. Drain them and mash while warm. Add milk and butter. Mix well to form a smooth mash. Season with salt and pepper.
6. Preheat oven at 190 degrees. Transfer the mince meat mix into an oven proof dish and top with the creamy mashed potato mixture. Use a fork and create a pattern on the topping. Bake for 30 minutes till the top is golden.
Thank you Shazia for this wonderful recipe. So happy to be your host today…:)