Shepherds Pies with Sour Cream Pastry (done in the Camp Oven)

A recipe from Alison Bowditch,
from the story Camp Oven Treats from Cook Out Back

  • 2 tablespoons oil
  • 1 clove of garlic, crushed
  • 1 large onion
  • 1 celery stalk
  • 1 large carrot all finely chopped
  • 750g minced lamb
  • 1/2 cup of bacon
  • 2 teaspoons plain flour
  • 300ml beef stock
  • 1 tablespoon tomato puree
  • 2 tbsp Worcestershire sauce
  • Salt and black pepper

Heat oil in camp oven. Add onion, celery and carrot and cook for 3 minutes. Add lamb and bacon and cook for 5 minutes or until browned. Add flour and cook for 1 min add puree, stock and w sauce, herbs salt and pepper and bring to boil. Cover and cook for 30 or so minutes. Meanwhile cook potato, mash with 60g butter 2/3 TBS milk Salt and pepper, grated mozzarella and parmesan cheese (about ½ cup). Put into cooked pastry shells and cook in camp oven for 20-25 min at 200 degrees.

Sour cream Shortcrust Pastry:

  • 125ml sour cream
  • 200g butter
  • 250g plain flour

Put all ingredients into food processor and blitz until all ingredients form a ball. Chill in fridge an hour. Roll out, cut out to fit pie base and bake blind 15 minutes then take out the baking beans, Rice etc…. and put back in oven for a further 10 minutes (This is not gospel as some ovens including camp ovens can vary so it is wise to check your pastry.)

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