Shepherd's pie. I hadn't made this in I don't know how long but was looking for something amazing to do with the mince I'd bought. And decided this would be it...
Onion, celery, stock, carrot and a hefty blob of tomato puree, seasoned and topped with a creamy mash. In the oven for twenty or so and onto the plate. Served with... sprouts for me, far too many as it turned out and I gave up on the last few.
I never choose to eat this if I'm out as it always seems to be bland and runny. Yeuch. My Mother makes the best version just because she can be bothered to mince the leftovers of the Sunday joint and that is really excellent. I have an old fashioned mincer that I could press into service I suppose, I'll give it a whirl next time.
I have all kinds of kitchen equipment that has lain idle since I started to work full time again, even some pans don't make it out of the cupboard any longer. I use the same things over and over. Which leads me to wonder why I hang onto all the rest.
Accordingly, in the next half term holiday, I am ridding the kitchen cupboards and the cellar of all redundant stock. This may require a small van to get to the charity shop, but it needs to be done. Maybe then I'll find my waffle iron and the ravioli mould.... and the vintage madeleine tin I've already bought a replacement for.
