Of course, I tried his recipe, substituting lamb for beef. Also, I did without the red wine and herbs. The recipe worked for me, though the Worchester sauce made the mince a tad sourish. Here's the end product:
Today, I experimented with another recipe.
Ingredients
1 kg Holland potatoes (I used Granola potatoes and they worked fine)
2 tbs butter
2 tbs Carnation evaporated milk (I used fresh milk)
2 large onions
200 gm minced pork
1 pack fresh brown mushrooms, sliced (I used shitake)
1 small can tomato paste
1 can Campbell tomato soup
Cheddar cheese, grated
Method
1. Pre-heat oven to 180 degree Celcius.
2. Boil potatoes in their skins until soft (the recipe recommends peeling the potatoes before boiling them but I prefer to follow Mom's way of doing it).
3. Peel the skin and mash the potatoes with butter, salt, pepper and evaporated milk.
4. Fry the onions (I also added garlic) until soft and fragrant, then add the minced pork and stir-fry until well-cooked.
5. Add the mushrooms, tomato paste and tomato soup and continue to cook.
6. Pour the mixture into an 8-inch square baking tray and cover with the mashed potatoes. Smoothen the surface, make cross-hatch designs with a fork or knife and sprinkle cheddar cheese on top.
7. Bake for about 30 min until browned.
I was pretty apprehensive as I have never seen a recipe which uses Campbell soup (the exact ingredient intrigued me to try this recipe out) and I was using pork mince instead of the usual beef.
I was happy with the outcome! The pie was savoury, moist and very tasty! It's as easy as the Gordon Ramsay one and I like cheddar cheese better than parmesan. Perhaps next time, I'll throw in shredded carrot and try beef mince instead?
