Shepherd's Pie

I expected Sunday to be a sunny day but that all ended much too soon. It was raining cats and dogs by mid afternn. It was so windy that many of the dustbins at the void-decks were swept away. Usually I could open my windows partially as our blocks were designed with ledges above the window panes to prevent water from dripping through. But it was a no go last Sunday. Windows needed to be shut tight.

Seeing that I'm "trapped" at home for awhile, I made a snack. Rummaged my fridge and a pie was born. Ate it happily by my windows watching the water splattered. It's not often I get to see heavy rain +wind in our area (unless it's during the rainy seasons). A lovely sight.

Ingredients for mashed potato spread
3 Russet potatoes - boiled & mashed
1/8 cup milk (more milk=softer mash)
pinch of salt
dried oregano

Ingredients for fillings
2 large onions - roughly diced
2 cloves garlics - roughly diced
2 tomatoes - chopped
1 capsicum - chopped
shitake mushrooms - chopped (any mushroom will do ok)
200g minced meat
tomato + chili sauce
crushed black pepper
salt to taste
extra virgin olive oil
1 stick butter
Mozarella cheese
Sliced cheddar cheese

Method
Boiled potatoes and mashed in a bowl. Add milk, dried oregano and salt to taste. Put a side to cool.

Heat up oil and add in onion and garlic. Saute till they sweat. Add in minced meat and stir till thoroughly cooked. Add in stick of butter and mushrooms. Add in tomato and capsicum. Dash in some tomato and chili sauces. Crushed black pepper and salt to taste. Mix well.

Glaze the casserole with butter. Spread the fillings evenly into the base of the casserole. Lay sliced cheese on top and mozarella cheese. Top with the mashed potatoes and spread evenly. Spread on more mozarella cheese and glaze with butter.

Bake at 200'C for 30-40 minutes till top browns.