Great with Roasted Potatoes & Spinach Salad
You will need ramekins (about 8-9 cm in diameter) to keep the crust in place.
A muffin tray can do the trick as well.
For the crust (about 4 shells + leftover for crakers):
- 300g plain flour (you can also use self raisin)
- 100g white wine
- 70g sunflower oil
- pinch of salt & pepper (you can add spices if you like eg. oregano)
- 1 jar of your favourite EPRONTO ragu
Grease your ramekins with a bit of oil and pre-heat the oven at 180C
Mix all the ingredients for the crust together. You need to obtain an elastic and soft dough.
With the help of a roller flat the dough to a 2/3cm in width, cut it to the ramekin size, making sure that the sides of the ramekin are covered.
You do not need to reheat the ragu, you can just add it to the crust (make sure to fill it to the brim) and place it in the oven for 20 to 30 minutes (oven at 180C).
The leftover dough can be shaped as crakers and cooked (15 minutes) in the oven as well or used as decoration on top of each pie.
And there you have it, a simple, delicious, meat pie!
Great for a snack or for a quick dinner.
Kids are gonna love it!
Simple SHepherd's Pie
All you need are Mashed Potaotes
Lamb Ragu 1 to 2 Jars
500g floury potatoes, such as Maris Piper
1-2 tbsp milk or double cream
salt, freshly ground black pepper, to taste
two pinches of nutmeg, to taste
Peel the potatoes, chop them in half and place them in a large pan of water over high heat. Add a pinch of salt and bring to the boil
Boil the potatoes until tender then drain them in a colander.
Leave the potatoes in the colander until the steam has evaporated (about 3-4 minutes). If the potatoes are still wet when you start to mash, you will end up with watery mash.
Place the potatoes in a large bowl and mash them with a potato masher. The harder you work them, the lighter and fluffier they'll become.
Once you're sure there are no more lumps in the potatoes, add the butter.
Mash the butter into the potato. Once it has melted into the mash, add a splash of cream. Mash again and check the consistency, adding more cream if necessary. Taste and add a bit of salt and freshly ground black pepper & nutmeg, to your liking.
After this workout, you should feel accomplished and slightly sore. :)
That's okay, you are doing great!
Turn on the oven at 180C.
1. Grab your Lamb Ragu and pour it in an oven-safe container.
If you want to add an extra step (not necessary) you can warm the ragu up in advance and add some peas. This will allow the ragu to thicken up a little as well.
But if you like a soft pie, you can use it without thickening the ragu.
2. pour your mashed potatoes on top and cover well
3. You can add some cheese on top if you like.
4. Place in the oven and cook for 45-50 minutes. The last 10 minutes put the oven into 'grill' for a crunchy top.
Et Voila, all done! Congratulations on your simple Shepard's Pie!
This is EPRONTO own version of this delicious Greek recipe.
INGREDIENTS (6 portions)
3 medium aubergines
1 jar EPRONTO LAMB RAGU
Parmigiano Reggiano, to taste
40 gr butter
40 gr flour
400 gr milk
5 gr salt
1 pinch nutmeg
1 oven dish cm 25 X 19 (roughly)
1)Wash and clean the aubergines cutting the top (green) and the bottom. Cut the aubergines in slices lengthwise, 5 -7 mm, spread each slice with some salt and put them in a colander for 30'. Then pat them dry with kitchen paper and fry them, a bit at a time in a pan with frying oil. No need to deep-frying them. Let the slices to dry on kitchen paper.
2) Prepare the bechamel sauce: melt 40 gr of butter in a pan, on a slow heat. Once melted, add 40g of flour and stir well to cook the flour for 3 minutes, then add the milk, salt, pepper and nutmeg. Cook over medium heat, stirring often at the beginning and then continuously, until thick (to make a veil on the spoon). Set it aside stirring time to time to avoid excessive thickening and lumps.
3) Switch on the oven, 180 degrees.
4) In an oven-dish put some aubergine's slices to make a first layer, spread evenly on top EPRONTO LAMB RAGU (1/3 of the jar), and a generous pinch of cinnamon. Repeat with aubergine, EPRONTO LAMB RAGU and cinnamon two more times, until you finish with aubergines.
5) In the meantime bechamel should be almost cold: add an egg to the bechamel and stir well to dissolve.
6) Pour the bechamel on top of the aubergines, covering evenly. Scatter some grated Parmigiano Reggiano on top if you like it, then bake in the oven for 15-20 minutes, 180 degrees, until golden.