We were receiving a few guests the other day. Some of them had never eaten my food before, however, rumor was apparently around that I was a good cook.
With a little bit of pressure and no knowledge of what they can/cannot eat, I decided to cook this dish. It looks like a normal standard Shepard’s Pie (which I believe everybody likes), but the inside represents my specialty – Japanese Cooking.
The original idea of this dish is from a Japanese Meat and Potato Stew called “Nikujaga”. I realised the ingredients for Nikujaga are very similar to Shepard’s Pie. Why can’t I combine them all together, I thought.
This new Shepard’s Pie with a Japanese Twist was well received by our guests and the dinner party was very much successful. If you would like to make something different for your dinner party, I certainly recommend this recipe.
Ingredients (Serving for 4, using 24cm round baking tray):
For Mince Filling
150g of your favorite Mince (lamb, beef, turkey kangaroo etc…)
1/4 Teaspoon of Nutmeg
3 Teaspoons of Brown Sugar
3 Teaspoons of Cooking Sake
6 Teaspoons of Soy Sauce
2 Onions – chopped
2 Carrots – chopped
1 Red Capsicum – chopped
1 Zucchini – chopped
For Mash Potato
500g Potato – peel and cut in chunks
1/2 Tablespoon of Sugar
10g Unsalted Butter
2 Tablespoons of Milk
60g Parmesan Cheese
For Mine Filling
- Heat a small amount of oil (not included in the above ingredients) in a medium saucepan on medium/high heat. Once the saucepan gets hot, cook your choice of mince and nutmeg together, while breaking up the mince with a spatula or wooden spoon. In order to bring the best flavour out, please cook it very well. When the mince starts becoming brown, oil from the mince will come out. Even though the mince has become brown and looks cooked, please keep cooking until the oil has disappeared.
- Add brown sugar, cooking sake and soy sauce into the saucepan and then fry for 30 seconds to 1 minute. Add onion, carrot, capsicum and zucchini. Reduce the heat to low. Put a lid on and simmer for about 20 minutes or until the vegetables become soft and are well-cooked in the sauce.
For Mash Potato
- Boil potatoes from cold water for 10-15 minutes or until they become tender. Drain the hot water. Return the cooked potatoes into the same pot. Add sugar onto the potatoes and heat it over medium heat. Put a lid on and burn off the excess water from the potatoes while tossing the pot.
- Remove the pot from the heat. Mash with butter and milk.
Meanwhile, heat the over to 220 °C.
Construction and Baking
- Place the mince filling into a baking tray, and the spread the mash potato over it. Top with parmesan cheese and breadcrumbs.
- Bake it for about 20 minutes or until the surface is coloured and the filling in the bottom is bubbling.
Serve while hot.