Four Ingredient Shepherd’s Pie
- 500g lean mince
- 1/2 cup fruit chutney
- 6 potatoes, boiled and mashed
- 3/4 cup grated cheese
In a non-stick frypan brown tne mince, season and mix through chutney. Pour into a casserole dish, top evenly with mashed potato and sprinkle with grated cheese. Bake in 180°C oven for 20-30 minutes or until cheese is nice and bubbly.
Stephen Morris’s wine suggestion
2007 Brookfields Burnfoot Merlot
Ripe and red - packed with raspberries and redcurrant fruits - to tie in with the chutney. From one of the oldest boutique producers in the Hawkes Bay.
2006 Floravin Merlot
Made by Kathy Lynskey Wines in Marlborough. This is one of the few non-Pinot Noir reds from the South Island that I find ripe enough. It has cocoa, chocolate and rich ripe berries. Warm is the one word tasting note that springs to mind. A step up in price - but it is a special wine.
NB Shepherd's pie should be lamb. Cottage pie is the minced beef version.