Chutney Shepherd's Pie
"Good cooking relies on the balance of salt, fat, acid, and heat — many recipes lack a dedicated acid." This pie swaps the usual splash of Worcestershire sauce for an entire 300g jar of fruit chutney. Bold. Untested by anyone else, possibly.
Ingredients
- 500g lean beef mince
- 300g fruit chutney
- 800g potatoes, peeled, boiled and mashed
- ¾ cup (75g) grated cheddar cheese
Method
- Preheat the oven to 180°C.
- In a non-stick frying pan over moderate heat, brown the mince, season, and stir through the chutney. Reduce the heat and simmer for 8 minutes.
- Pour into a casserole dish; top evenly with the mashed potato and sprinkle with grated cheese.
- Bake for 20 to 30 minutes, or until the cheese is nice and bubbly.
"Season" appears exactly once in this method — right before an entire jar of chutney goes in. Make of that what you will.