Shepherd’s Macaroni Pie

Happy 2018 everyone!

(let’s just pretend the last 10 days didn’t happen :p)

I hope you guys had a wonderful winter break. My sisters are back in school and I’m home alone again in an early-January post-resolutions funk. I hope you are having better luck keeping track of your resolutions. My ‘eating healthy’ one got stumped on day one.

No surprise there.

I have been trying to get back into a somewhat balanced diet routine after gorging on waffles and carrot cake all of last week, and I have started going on regular walks with my mother, so that feels good.
My work/study perspective still needs sorting out and I still need to decide on what I want to do with my life.

.

But other than that it’s going okay.

I have a good feeling about this year. I really do. 😀

This bleak and dreary weather calls for some serious comfort food and starting off the blank slate of the year with something rich and indulgent just feels right.

And what could be more indulgent then a bowl of creamy mashed potatoes + macaroni + rich meat filling all together in the form of a pie.

This Shepherd Macaroni Pie is warm, hearty, and super comforting: the makings of a perfect wintertime comfort dish. #Pie #ShepherdPie

This, ladies and gentlemen, is my over-the-top version of the classic British Shepherd’s Pie

It has three parts to it:

The meat sauce
The mashed potatoes
The macaroni

This Shepherd Macaroni Pie is warm, hearty, and super comforting: the makings of a perfect wintertime comfort dish. My family loved it and I’m sure yours will too.

It does take time to put the entire pie together but the end result will be well worth the effort, trust me.

And it’s super customizable too! You can:

Add in sweet corn, mushrooms, olives, jalapenos
Make it more/less spicy
Use chicken mince instead of beef
Leave out the macaroni layer entirely and you’ll be left with a traditional shepherd pie instead

This Shepherd Macaroni Pie is warm, hearty, and super comforting: the makings of a perfect wintertime comfort dish. #Pie #ShepherdPie

This Shepherd’s Macaroni Pie is warm, hearty, and super comforting: the makings of a perfect wintertime comfort dish. My family loved it and I’m sure yours will too.

If you do make it, don’t forget to share a picture on Instagram with the hashtag #spatulainmypocket

Cheers!

Shepherd’s Macaroni Pie

Serves 6-8

Ingredients

Meat Sauce

¼ cup cooking oil

1 large onion, finely chopped

1 medium carrot, finely chopped

½ kilo ground beef (Qeema)

1 teaspoon salt

1 teaspoon freshly ground black pepper

½ teaspoon red chilli powder

4 Tablespoon tomato paste

2 Tablespoon ketchup (optional but I like it saucy)

1 Tablespoon all-purpose flour

1 Tablespoon cornflour (cornstarch)

Mashed Potatoes

2 large potatoes, boiled till tender

1 Tablespoon butter

½ cup milk

½ teaspoon salt

½ teaspoon black pepper

Macaroni

1 ½ cups boiled elbow macaroni

2 Tablespoon butter

2 Tablespoon all-purpose flour

2 cups milk

½ cup chicken stock or water

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon mustard powder

2 Tablespoon shredded cheddar cheese

Directions

Meat sauce:

In a pan, heat the cooking oil and fry the chopped onion till golden brown.

Add in the carrot and beef. Cook, stirring constantly till the beef turns pale.

Add in the salt, black pepper, and red chilli powder. Mix well.

Cook on high heat for another minute then add in the tomato paste, flour, cornflour, and 1 ½ cup water. Mix well.

Cover the pan with a lid and leave to cook on low heat for 15 minutes or until the beef is fully cooked, and is thick and saucy.

Mashed Potatoes:

Mash the two boiled potatoes along with the butter and milk.

Mix in the seasonings.

Add in more milk if needed to reach a smooth consistency.

Macaroni:

In a saucepan, melt the butter.

Add in the flour, salt, black pepper and mustard powder. Mix with a wooden spoon.

Add in the milk and stock and mix constantly on a low heat.

As soon as the sauce starts thickening and bubbling, turn off heat and add in the cheese and the cooked macaroni. Mix well

Assembling:

Grease a large oven-proof casserole dish. Pour in whole of the meat sauce.

Ladle on top the macaroni.

Spread the mashed potatoes over the top of the macaroni layer or you may pipe the potatoes with a piping bag fitted with a star tip.

Top with a little cheese.

Bake in a preheated oven at 180 degrees Celsius for 20-25 minutes or until the top is a lovely golden brown.

This Shepherd Macaroni Pie is warm, hearty, and super comforting: the makings of a perfect wintertime comfort dish. #Pie #ShepherdPie

5 thoughts on “Shepherd’s Macaroni Pie”

Happy 2018 everyone!

(let’s just pretend the last 10 days didn’t happen :p)

I hope you guys had a wonderful winter break. My sisters are back in school and I’m home alone again in an early-January post-resolutions funk. I hope you are having better luck keeping track of your resolutions. My ‘eating healthy’ one got stumped on day one.

No surprise there.

.

.

But other than that it’s going okay.

I have a good feeling about this year. I really do. 😀

This bleak and dreary weather calls for some serious comfort food and starting off the blank slate of the year with something rich and indulgent just feels right.

And what could be more indulgent then a bowl of creamy mashed potatoes + macaroni + rich meat filling all together in the form of a pie.

This, ladies and gentlemen, is my over-the-top version of the classic British Shepherd’s Pie

It has three parts to it:

The meat sauce

The mashed potatoes

The macaroni

It does take time to put the entire pie together but the end result will be well worth the effort, trust me.

And it’s super customizable too! You can:

Add in sweet corn, mushrooms, olives, jalapenos

Make it more/less spicy

Use chicken mince instead of beef

Leave out the macaroni layer entirely and you’ll be left with a traditional shepherd pie instead

This Shepherd’s Macaroni Pie is warm, hearty, and super comforting: the makings of a perfect wintertime comfort dish. My family loved it and I’m sure yours will too.

If you do make it, don’t forget to share a picture on Instagram with the hashtag #spatulainmypocket

Cheers!

Shepherd’s Macaroni Pie

Serves 6-8

Ingredients

Meat Sauce

¼ cup cooking oil

1 large onion, finely chopped

1 medium carrot, finely chopped

½ kilo ground beef (Qeema)

1 teaspoon salt

1 teaspoon freshly ground black pepper

½ teaspoon red chilli powder

4 Tablespoon tomato paste

2 Tablespoon ketchup (optional but I like it saucy)

1 Tablespoon all-purpose flour

1 Tablespoon cornflour (cornstarch)

Mashed Potatoes

2 large potatoes, boiled till tender

1 Tablespoon butter

½ cup milk

½ teaspoon salt

½ teaspoon black pepper

Macaroni

1 ½ cups boiled elbow macaroni

2 Tablespoon butter

2 Tablespoon all-purpose flour

2 cups milk

½ cup chicken stock or water

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon mustard powder

2 Tablespoon shredded cheddar cheese

Directions

Meat sauce:

In a pan, heat the cooking oil and fry the chopped onion till golden brown.

Add in the carrot and beef. Cook, stirring constantly till the beef turns pale.

Add in the salt, black pepper, and red chilli powder. Mix well.

Cook on high heat for another minute then add in the tomato paste, flour, cornflour, and 1 ½ cup water. Mix well.

Cover the pan with a lid and leave to cook on low heat for 15 minutes or until the beef is fully cooked, and is thick and saucy.

Mashed Potatoes:

Mash the two boiled potatoes along with the butter and milk.

Mix in the seasonings.

Add in more milk if needed to reach a smooth consistency.

Macaroni:

In a saucepan, melt the butter.

Add in the flour, salt, black pepper and mustard powder. Mix with a wooden spoon.

Add in the milk and stock and mix constantly on a low heat.

As soon as the sauce starts thickening and bubbling, turn off heat and add in the cheese and the cooked macaroni. Mix well

Assembling:

Grease a large oven-proof casserole dish. Pour in whole of the meat sauce.

Ladle on top the macaroni.

Spread the mashed potatoes over the top of the macaroni layer or you may pipe the potatoes with a piping bag fitted with a star tip.

Top with a little cheese.

Bake in a preheated oven at 180 degrees Celsius for 20-25 minutes or until the top is a lovely golden brown.

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