Sometime in mid October I had a mini picnic with my Uni friends to celebrate October babies (three in the clique!). Made this Shepherd’s pie from scratch early on Sunday morning 🙂
Below are the step-by-step demo, thought you might be interested 😀
Basically I just put in whatever I like, LOVE mushrooms (wanted to put in Shitake mushrooms but no stocks). Since it was October, the pumpkin month, I thought of mixing pumpkin into the potato to make it more festive looking. (BTW I hate pumpkins, and sometimes I enjoy doing things I hate, weird right)
I am not very sure how to deal with pumpkins (I don’t eat them remember?) But I observed that they will melt / disappear into the soup base in steamboats. So I thought these might disintegrate if I boil them. So I steam them instead. Steam until a fork can poke through will little resistance.
I use SCS butter which is one of the most fragrant massly available butter in Singapore. Surprising this frying step took 3 X longer than I expected as the ingredients are unable to soften.
Add some chicken / beef stock into the mashed potato for a flavourful taste.