Old School Remi-MINCE-sing

Shepherd's Pie. It's as old school as rock [hard] buns and chicken stew. Every girl I know who grew up in Asia would have some vague memory of making at least one of the 'trinity' of the home economics system.

Of course it was much simpler then. Left over mince pork with frozen carrots, peas and corn, topped with mashed potato. I remember how it was touted as a nutritious meal though the idea of eating that much potato was still a bit foreign for my fiercely Chinese stomach.

What a difference 20 years, and maybe a couple of dozen diet trends, can make! Sure shepherd's pie won't make it pass the low-carbs requirements. And frozen vegetables isn't as fashionable as they used to be in the 80s. But there's still something to be said about tucking into a hearty meal of bubbling beef stew oozing through a soft but lightly crusted layer of good old mashed potato.

The pie before baking...

I'm not a fancy cook. While I would like my food to look as nice and sound as exotic, they often are neither. But give me a messy familiar dish any day... I'm still an old fashion girl at heart.

BTW, I realise that it's cottage pie and not shepherd's pie that I made (since the former is made of beef and the latter of lamb). Cooking the way I always do, I ended up with 2 pies, with an extra tupperware portion for E to bring to school.


Recipe taken from Nigella Lawson's Feast.