Annabel's Provençal Crust
Annabel Langbein shares her recipe for using up stale bread. This Provençal Crust makes a great topping for cauliflower cheese, roasted vegetables or spooned into mushrooms and baked.
Golden Shepherd’s Pie
This recipe will feed 8-10 people so if you're cooking for less, make in two dishes and freeze the second dish.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 2 tablespoons olive oil
- 4 onions, peeled and roughly chopped
- 1.35kg minced lamb (or other type of minced meat)
- 2 level teaspoons tomato puree
- 1 teaspoon dried herbs
- 2 level teaspoons Marmite
- 50g plain flour
- 2 x 400g canned chopped tomatoes
- 500ml water or stock
- 1.35kg potatoes, peeled and chopped or 4 cups mashed potato
- 500g carrots, peeled and chopped
- 100ml warm milk
- 50g butter
- 50g cheese, grated
Method
- Preheat the oven to 180°C.
- Cook or steam the potatoes in a pan of water for 20-25 minutes or until soft. Add the chopped carrots to the potatoes for the last 10 minutes of cooking.
- Heat the oil in a large frying pan and cook onion until golden brown. Add the meat and cook for a further 5-10 minutes. Add the tomato puree, herbs, Marmite and flour. Cook over the heat for 2-3 minutes.
- Transfer to a saucepan and add the chopped tomatoes, water or meat stock, cover and allow to bubble gently for 45 minutes, stirring occasionally.
- Mash the potatoes with the carrots, add the warm milk and the butter, and beat until fluffy and smooth.
- Put the meat mixture into an ovenproof dish. Top with the potato and carrot mixture and sprinkle with the cheese. Cook for 35-40 minutes or until golden and bubbling.