Days ago, I made an oxtail stew using a rice cooker as an experiment. My boy loves it so much that he asked for it on the following day and requested for mashed potatoes to go with it. That's how I decided to make a shepherd's pie this time.
My kids had extra classes in the late afternoon which was a good opportunity to do another rice cooker recipe. I made the stew and mashed potatoes before we left for class. The ingredients were simply dumped and cooked in the rice cooker before leaving them in warm mode for 4 hours. When we got home, I transfered the stew into baking dishes, piped the mashed potatoes on them and baked it.
I love how dinner can be prepared in advance and Shepherd's pie is the perfect recipe for days like this.
300gm minced beef
3 stalks celery, diced
1 carrots, diced
1 yellow onion, diced
4 cloves garlic, minced
220gm tomato puree (Ayam brand)
500ml beef stock
3 large potatoes, cut quarters
50gm salted butter
1-2 tsp italian herbs
Dried parsley for garnish (optional)
- Add stock, celery, carrots, garlic, onions, italian herbs, tomato puree and minced beef into rice cooker
- Cook for 15 mins
- Stir to prevent sticking and burns
- Cook for another 15 mins
- Switch to warm mode
- Leave stew in rice cooker until ready to serve
- Boil potatoes until softened
- Drain and set aside
- Add butter into pot that's still warm
- Mashed potatoes (I used a potato ricer)
- Mix well with butter
- Set aside until ready to serve
- Transfer stew into baking dishes
- Transfer mashed potatoes into piping bag
- Pipe mashed potatoes onto stew
- Garnish with dried parsley
- Using fan grill mode at 200 degrees, browned the mashed potatoes
- Let it sit for 10 mins before serving
The mashed potato is dry and difficult to pipe out when it's cold. Do put small amount of mashed potatoes in your piping bag so that it's not too tough to pipe it out. Alternatively, prepare your mashed potatoes before baking so it's softer to work with.
Find out why I have been playing with my rice cooker!