Tuesday 1 October 2013

牧羊人派 Shepherd's Pie


中秋過後,早晚寒意深了,天色也濃了。

每年這個時候,身心都有一種暈醉的感覺。那涼到骨子裏的清冷,只會帶來熟悉的温馨。

Mid-Autumn festival started the autumnal season. After its departure, the air has gone colder and the sky turned greyer. 

I love this time of the year. Although the temperature sometimes feels quite chilly, the familiar anticipation of the seasonal changes send warmth through my body.



除了氣温、景色的改變,節日的期待外;這個季節裏的食物,是一年中最自然豐盛,也最能令人回味的。

這两個月為了籌備和編寫食譜書,卻忙得連煮飯的時間也沒有定時。那天做了一大盤牧羊人派,新鮮出爐時香濃美味,夫婦两人吃得充實温飽。餘下放進冰箱去,隔天帶了半盤去給兒子。留著的仍足夠我們再烘熱吃了一頓。

Apart from the beautiful scenery to enjoy and all the annual special days to celebrate; the lovely, rich and abundant harvest of the nature's fruit and vegetable is also something to cherish.

I've been very busy with preparing and writing my cookery book in the last two months, sometimes I find it hard to cook our dinner on a set time. I cooked a big dish of shepherd's pie for our supper the other day, took half of it to our son when we saw him the following evening; and we heated up and finished the rest of it the day after. 


牧羊人派 Shepherd's Pie 有時又叫做農舍派 Cottage Pie。除了在名字上的不同外 -用免治羊肉做的,是牧羊人派,用免治牛肉做的,是農舍派 - 烹飪方法大致上是一樣的。

以前我做過農舍派 ,今天便與大家分享這個加上了起司的牧羊人派。

Shepherd's pie sometimes is called cottage pie. The cooking method is similar; the main difference is the meat. If using lamb it's Shepherd's pie, if using beef then it's a cottage pie. 


牧羊人派 
( 8 人份 )

材料:

薯蓉:
  • 馬鈴薯 800g
  • 牛奶 適量
  • 牛油 隨意
  • 白胡椒粉少許
  • 鹽少許
肉醬:
  • 全瘦免治羊肉 1000g
  • 洋葱 250g 去皮切小粒
  • 胡蘿蔔 250g 去皮切小粒
  • 冰凍青豆 50g 用熱水退冰瀝乾
  • 磨碎的切達起司 medium Cheddar cheese 125g
  • 蒜頭 2 粒剝蓉
  • 洋香菜 parsley 2 湯匙
  • 有機菜精 1 粒用沸水開成 500 ml 的上湯
  • 油 1 湯匙
  • 番茄醬 4 湯匙
  • 喼汁  Lea & Perrins Worcestershire sauce 2 湯匙
  • 紅酒 4 湯匙
  • 鹽 1 茶匙
  • 鮮磨黑胡椒末 2 茶匙
  • 糖 1 湯匙或隨意
  • 麵粉 2 湯匙 + 牛油 1 湯匙


做法:


1. 馬玲薯去皮洗淨切大塊,置大煲內放水蓋過;煲滾後轉中小火煲至軟稔,約15 - 20 分鐘。

2. 不黏鍋燒紅,下免治羊肉,用白鍋 ( 不下油 ) 煎出羊肉的油脂,炒熟;把肉隔起。將多餘的油脂倒進小膠瓶裏不要。( 不要傾下洗碗糟,冷却後的羊脂肪會結硬,堵塞去水管 )

3. 鍋燒紅,下油 1 湯匙。加入洋葱、胡蘿蔔炒約 5 分鐘至軟。加進蒜蓉,炒 1 分鐘左右至香。


4. 羊肉加入鍋中,同炒 1 分鐘左右。加進青豆、洋香菜、番茄醬、喼汁、紅酒、糖、鹽和鮮磨黑椒一起拌勻,下上湯,煮滾,轉小火;蓋著煮 15 分鐘。

5. 馬鈴薯煮滾後倒去水份,加進牛油、牛奶、鹽和白胡椒粉,搓成幼滑無粒的薯蓉。

6. 預熱烤箱至 190 C。


7. 把軟化的牛油和麵粉拌勻,加進煮好的肉醬汁去再煮沸至稠,試味,關火;將肉醬小心倒進深濶的派盤裏。搓好的薯蓉輕輕盛起鋪在肉醬上面,抹平。如不加起司,用义子把薯蓉劃出坑紋便可放進烤箱內烘。喜歡加起司的話,把碎起司均勻鋪上,置烤箱內烘 30 - 35 分鐘至表面金黃便成。


這道料理一年四季都可以享用。秋冬天冷時我才會在薯蓉上面放上起司。烤好出爐那刻香氣撲鼻,入口甘酥軟滑;大人小孩都愛吃得很。

如此簡單易做而又健康好味,難怪「牧羊人派」多年來在英國十大最受歡迎家庭食品名單中永遠佔一席位。

This is a dish which is loved by everybody regardless of their age, and you can enjoy it any time of the year. I like it with just potatoes as the topping in summer, and I would sprinkle cheese on the top and bake it till golden in cold autumn and winter days.

Not only is it very easy to cook and so delicious, it's also very healthy too. No wonder Shepherd's pie has always been one of Britain's top ten most popular family dishes.

小小提示:

  • 烤的時候請在派盤底下放一個比派盤大點的烤盤,用以盛接可能會熱得滿溢的肉醬汁。避免清洗烤箱的麻煩。
  • 如果想做較小的派,按份量減半就行了。
  • 可以下磨菇代替青豆,或两樣都下。
  • 不喜歡吃太多薯蓉的話可減少馬玲薯的份量。


21 comments:

  1. 好丰富哦~ 那个pie好吸引人。

    ReplyDelete
    Replies
    1. Dear Joceline,

      謝謝你!很簡單但好吃的家庭食品。

      Delete
  2. 和姐姐说的一样,真的很吸引人也~~
    =) 这有个很美的名字,牧羊人派~~
    周末莎莎会试试做来吃~~

    ReplyDelete
    Replies
    1. Dear 莎莎,

      對啊!自己做可以用全瘦的免治肉
      吃得放心好多。
      有空請試試!

      Delete
  3. Hmmm shepherds pie! haven't had it for ages :) Such a comforting dish! It's getting warm in Melbourne but I'm still craving for comfort food!

    ReplyDelete
    Replies
    1. Dear Daisy,

      Oh yes of course, your weather condition is the total opposite to ours. It's getting colder and darker here now, we need more wholesome food like this!
      Enjoy the warm season where you are!!

      Delete
  4. 而家嚟探你,方便很多呢!

    ReplyDelete
    Replies
    1. Dear Moonmoon,

      不錯!我去探你也同樣方便呢!

      Delete
  5. 以前有听过这牧羊人派,就没做过,
    看了你的分享,又感动哦!
    那天机缘到了,我也来做做,谢谢你细心的分享。
    祝福你,一切顺心。

    ReplyDelete
    Replies
    1. Dear Aunty,

      不用客氣!在英國,這是一道每個家庭主婦都會煮和經常做的料理。
      有空請試做看看 :)
      謝謝你,也祝福你事事如意!!

      Delete
  6. Hi Jane, 我想做牧羊派很久了,你的这个食谱看起来很赞,谢谢分享!我已经带走食谱了!

    ReplyDelete
    Replies
    1. Dear Esther,

      那好極了!很高興你喜歡這食譜!
      不要客氣,請隨便好了 : )

      Delete
  7. Dear Jane,

    好久沒看blog,可是有緊隨著妳的facebook fanpage...
    先前cottage pie做了數次,今晚款客再做,大家食到咀lam lam,氣氛好極了!
    Yahoo blog 就快關閉,下次來留言會用google account啦^^
    好期待妳的新書,到時會買3本...媽媽我同奶奶各一本,妳要加油呀!
    June;)

    ReplyDelete
    Replies
    1. Dear June,

      前一陣子才想起你,你就來探我了,真好!
      很高興你以前做的 cottage pie 和今次的牧羊派都這麼受歡迎,是你的厨藝了得呢!好棒!!
      好開心你快成為我的鄰居,歡迎你 :)
      我一定會盡心和努力的,預先向你致謝!!

      Delete
  8. Nicely done, Jane! How's book writing going?
    近來瞎忙也限制自己上網時間, 偶爾忍不住逛來這用眼睛嚐美食 :)

    ReplyDelete
    Replies
    1. Dear Miss LK,

      Thank you very much! My book writing is getting along okay I think. Just need to juggle ( and struggle ) with all manner of other things at the same time as well like work, house, husband, kids .... etc that's all ... no big deal ^^

      看你也還真夠忙!卻家庭事業旅遊烹飪樣樣都能兼顧,要向你學習 :)


      Delete
  9. wow... looks really yummy your pie.
    do you have a English version for this recipe?
    Thanks for sharing.

    Ade- SG

    ReplyDelete
    Replies
    1. Dear Ade-SG,

      Thank you! Like I said to Miss LK above, I'm juggling at the moment ... so as soon as I've finished writing my book, I will translate the recipe. Look forward to sharing it with you :)

      Delete
  10. 这道料理我照着做,好好味啊~
    谢谢老师的分享噢~

    ReplyDelete