On 31st May 2015, This was Dinner…
The power of advertising! Browsing Facebook I came across a sponsored post for something called Gran Luchito. As a massive fan of Mexican/spicy food I took a look at it. Thinking ‘I will never get my hands on this in sunny old Donny’ I was wrong. You can buy it in M & S. Now it is not cheap – it cost me seven quid for the paste and a tiny jar of the mayo but boy this pie was worth it.
Apparently Pastor is what Mexicans call their Shepherds so here is my very slight adaptation of the recipe on their website. Beware! If you download the PDF from the site there is an error. DO NOT use 250ml of the paste
- Finely chop an onion
- Peel & chop a couple of carrots
- Peel & chop a couple of celery sticks
- Finely chop a couple of garlic cloves
- Pick some rosemary leaves and chop
- Prepare some vegetable stock
- Peel and chop some potatoes
- Grate some cheddar
- Preheat the oven to 190ºc (fan)
- Get lamb mince, plain flour, tomato purée, Gran Luchito smoked chilli paste, Gran Luchito Smoked Chilli Mayo, nachos, oil, butter, tinned chopped tomatoes, single cream & seasoning ready
Heat some oil in a pan and add the carrot, onion, celery and rosemary. Cook until softened. Add the garlic and cook for another minute.
Add the mince to the mixture and cook whilst breaking down the mince and ensuring it is browned. Add a couple of teaspoons of the paste and a squirt of tomato purée. Stir for a couple of minutes.
Add the tinned chopped tomatoes and the stock and bring to the boil. Season. Pop the lid on and leave it to cook for about an hour. Stir occasionally.
Cook the potatoes in boiling salted water until tender. Drain and leave to steam for a couple of minutes. Mash well with butter, cream, some seasoning and a dollop of the mayo.
Transfer the meat mixture to an ovenproof dish. Top with the potato, crush up some nachos and sprinkle on top then sprinkle with cheese.
Bake in the oven for about 25 minutes,