Sanbusak’s Pie

December 23rd, 2010

I can remember coming home from school as a kid on those blustery winter afternoons, bundled inside my snowsuit, the drawstrings to my jacket’s hood tautly drawn, making it look like an anus was struggling to poop out my face.
“What’s for dinner, Mommy?” I’d ask with an optimism I can scarcely remember. 
“Why It’s your favorite food in the whole world. Shepherd’s pie!”
No Mom, you idiot. That’s not my favorite food. My favorite food is shit that tastes good.

Shepherd’s pie was a dish borne out of poverty and urgency. They say necessity is the mother of invention, but that doesn’t make for a tasty dish. Creativity, idleness and luxury is the mother of good-tasting food.

Here’s my take on the Shepherd’s pie. It’s a Shepherd’s pie samosa.

Ingredients:
Pastry:
1 1/4 cup plain flour
1/2 tsp Baking Powder
1 teaspoon salt
1 1/2 tablespoons butter
1/2 cup water

Filling:
1/2 lb. Ground lamb
1 Potato finely diced
1 medium onion cut into small dice
1 Carrot finely diced
I/4 cup of frozen Corn
1/4 cup of frozen Peas
1 tablespoon Worcestershire sauce 
2 tablespoons oil
1 garlic clove, crushed
100 ml of beef stock
Salt and Pepper to taste

For the filling: Brown the meat and then set it aside. Then heat oil in the frying pan, stir in the onion and garlic and fry until soft. Add the vegetables, seasoning, worcestershire sauce, and stir well until coated. Add the stock, Cover and simmer for 30 minutes.

For the pastry: Sift the flour, add the salt, baking powder, and work in the butter. Add in half the water and mix to make a soft dough. Kneed the dough until it is soft and pliable. Add more water as needed. Roll out the dough to about a 1/4 inch and cut out in circles. Moisten the edges with water; put the filling in the center and fold into a triangular prism.

Heat oil to 350 and cook the samosas until golden brown. Drain on paper towels.

Serve with a homemade peppercorn ketchup.




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4 Comments

Shambuling
Aug 12, 2015
I stayed at a hetosl in San Francisco for two weeks and made delicious chicken marinara sandwiches pretty much every day. They're very easy to make it you pick up some basics at the supermarket: wheat bread, a whole pre-cooked roasted chicken, Newman's Own Spicy Red Pepper tomato sauce (this is key), mozarella, and then I add some crushed red pepper. Serve it with a salad or greens, and you're good to go.
 
Matt and Kyle and Matt
Dec 24, 2010
Justin... WHO ON EARTH (PRAY TELL!) DOESN'T KNOW HOW TO MAKE THEIR OWN MOTHER-FLIPPING PEPPERCORN KETCHUP?!
 
Justin
Dec 23, 2010
I love how casually you mention "Serve with a homemade peppercorn ketchup", you pompous ass food master.
 
Tom
Dec 23, 2010
"No Mom, you idiot. That’s not my favorite food. My favorite food is shit that tastes good." HA! stupid shepherds pie