HAMMERFEAST part I. The journey begins.

Hallo there everyone.  
So, as I said quite a few blogs ago I went down with my sister, Torsten and Britta to the Hammerfest Metal music festival down in Wales on March 18th and 19th.
http://www.hammerfest.co.uk/
I had a jolly good time. I watched loads of bands and met lots of nice people.
Hammerfest is an annual Metal music festival which is held in a Pontins Holiday Park in Prestatyn down in Wales.
You get to stay in a chalet and all the gigs are held in the main building. Which is good for me as I am a festivalaphobe. I know, I know. What kind of true Metal fan doesn't like getting down and dirty camping at the big music festivals like Download, Waken, Bloodstock etc? Well, I'm sorry but I never have and never will CAMP. I'm not a vain person. I just like to be clean and I like my home comforts too much.
Back to the story.
Imagine being in a twee holiday camp surrounded by thousands of Metal fans all clad in black. It's great.
A weird thing happens though, and I guess it happens at most Metal festivals too.
Somewhere in the distance and at regular intervals, you will hear the roar of one or a few of the male of the species. Wether this is a gathering call, a mating call or just a call to warn the lesser males to flee the alpha males domain, who knows? It amuses me to no end though and I sometimes join in. Just for fun.
A few of the bands we saw were Man's Ruin, Turisas, Svart Crown, Satyricon, Attica Rage, Accept and Entombed. I love Entombed.
Check em out when you get the chance.
Before I headed down to Hammerfest I got myself some swanky, black, double sided flyers made to take down and hand out to the punters. (A big thank you to Arlene, Torsten, Nicola and Lesley for helping me hand them out. Love you guys).
What better place to advertise a Heavy Metal food blog than at a Heavy Metal festival full of hungry fans wanting to Gorge themselves in music.
 "Good thinking Batman", as my Dad would say.



Drummer from Attica Rage

Just you watch where you put your hands mate



Awesome



Go on, eat the chocolate



Yes, they were sporting old school METAL double denim



By far the best outfits of the whole weekend

So me and Arlene were handing out some flyers at the second stage. People weren't taking much notice but a nice guy called Matt came over and asked if I would do a recipe for Shepard's pie.
"Of course", I said.
"Do you want it with Lamb or beef?"  Duh! What a stupid question. The line does not go ...while a Shepard tends his flock of cows??? I was having a Glaikit moment.
Glaikit: Scottish word meaning: stupid, foolish, not very bright, thoughtless.
If you look in the dictionary at the word Glaikit you will see this picture of me beside it.

I have no idea how I managed to pull this face. I have tried to recreate it many times to no avail.
And yes, I am about to be hit on the head with an inflatable Metal Hammer.



So, sorry it took so long to get this recipe up for you Matt. If you manage to read this, try it out and let me know what you think.

Matt's Shepard's Pie Not Made From Cow

Makes enough for 4 hungry Metal heads

You can make this with quorn mince too. Just Use a vegetable stock cube and 1 tablespoon of yeast extract, 1 teaspoon thick dark soy sauce and reduce cooking time to about 20 minutes.



Mince in a pot, mince in a pot



I do like those wonky angles



Mmmmmmmmmmmmm

Ingredients
1kg minced lamb
1 large onion diced finely
3 sticks celery diced finely
1 large carrot peeled and diced finely
3 cloves garlic minced
1 tablespoon plain flour
2 big hand fulls frozen or fresh peas
100ml red wine
1 beef jelly stock cube
1 tbsp Worcestershire sauce
2 tsp gravy browning
Water
Salt and pepper

For the mash
3 large potatoes Maris Pipers are good
Big knob butter,
2 tablespoons milk
Salt and pepper

OK. Get yourself a big pot and add a splash of vegetable oil and put onto a medium heat.
Add the onions, carrot, garlic and celery and cook for about 8 to 10 minutes, stirring every now and then until softened.
Next add your mince to the pot  and break it up with  a wooden spoon and stir every now and then till browned.
Add the plain flour, stir and cook for two minutes.
Once the mince is browned add the tomato paste and stir and cook for two minutes.
Add the red wine, jelly stock cube, bay leaves, salt, pepper and water. Stir well then bring to a simmer.
Simmer the meaty mincey mix for about 40 minutes until thick and saucy. Put the peas in 5 minutes before mince is ready. Take out the bay leaves.
Next make the mash.
Peel your spuds and cut into big bite sized chunks.
Put into a pot and cover about an inch over with cold water.
Put onto a high heat, add a big pinch of salt. Bring to the boil and cook for 20 to 25 minutes until potatoes are tender but not breaking apart.
Drain well then place back into the pot.
Add the butter, milk, salt and pepper and mash. I left my mash quite chunky as I like the texture and crispy ness it gives you.
Heat your oven to 200 degrees or equivalent.
Place your mincey mix into and oven proof dish, top with the mash and spread evenly over the mince.
Bake in the oven for about 25 minutes until potato is nice and crispy on top.
Munch away my friends. I ate about two portions before I was about to burst.