Jamaican Shepherd's Pie 1
Instructions
The Pastry 1
1
Sift the flour, turmeric and salt into the bowl. Add the shortening and butter to the mixture.
2
Use the knives in a crisscross motion to cut and distribute the shortening and butter throughout the bowl. Continue this motion until the butter and shortening are cut into tiny pieces and the mixture resembles coarse crumbs.
3
Add enough water to the bowl to transform the mixture into a dough. Use your hands to form the dough into a disc. Wrap the disc in plastic. Place it in the refrigerator for anywhere from 90 minutes to overnight.
Meat Filling
1
Heat the oil in the skillet. Add the onion and cook for four minutes or until softened. Add the garlic and ginger. Cook the mixture for another minute.
2
Add the ground beef, turmeric, cumin, allspice, cardamom, hot peppers and thyme. Cook the mixture for 10 minutes or until the meat becomes browned and the spices fragrant.
3
Add the scallions, parsley, tomatoes and beef stock. Simmer the dish for 25 minutes or until the liquid almost evaporates.
4
Add salt and pepper to the dish to taste. Remove the skillet from the heat. Stir in the rum. Let the mixture sit until it is cool to the touch.
Pie Assembly
1
Preheat the oven to 400 degrees Fahrenheit. Flour your work surface. Use the rolling pin to roll out the dough disc. Cut the disc into 6- to 7-inch circles.
2
Spoon 1/4 cup of the filling onto half of each circle. Place the spoonful so that it sits in the center of the half. Brush the edges of each circle with the egg and rum mixture.
3
Fold each circle in half so that the edges meet. Use a fork to press the edges together, sealing the pie. Brush the top of each pie with more of the egg and rum mixture.
4
Cover the baking sheet with wax paper and place the pies on top. Place the sheet in the oven. Bake about 30 minutes or until golden brown.
