Shepherd's Pie

Shepherd’s Pie

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Shepherd’s Pie is a quintessentially British dish, along with it’s close cousin Cottage Pie. But what is the difference? Shepherd’s Pie uses lamb whereas Cottage Pie uses beef. Apart from that, fundamentally they are very similar. Mince cooked with, usually, onion, carrot and some stock, covered with mashed potato. It makes a great family dinner idea.

The beauty of this dish is that you can make it in advance, then pop into the oven when you are ready. You can also freeze the mince mixture. Then when you want to eat it all you have to do is defrost the mince and make some mashed potatoes. To make life even easier, you could serve the mince mix with rice, pasta or noodles, whatever takes your fancy. There are no rules saying that Shepherd’s pie mix must be served with mash on the top.

You can also try different toppings rather than just potatoes. Swede mashed together with carrots, or sweet potato and carrots, both go well together.

Serves: 2 adults and 2 children Prep Time: 10 mins Cooking Time: 20 minutes
375 grams lamb mince
1 onion chopped
1 carrot peeled and chopped small
1 tablespoon plain flour
1 1/2 tablespoons tomato puree
1/2 tablespoons Worcestershire sauce
375 ml beef stock
400 grams potatoes
knob butter
milk
cheddar cheese

Directions

  1. Firstly, fry the lamb mince, in small batches. Alot of fat will come out, while fat adds flavour, lamb gives out more than you need. Everytime one batch of mince has browned, remove it from the pan and pour the fat out of the pan.
  2. Once all the mince has browned, add the onion and carrot to the pan and fry gently for 5 minutes.
  3. Add the mince back to the pan along with the flour. Stir well. The flour will help the sauce thicken when it cooks.
  4. Add the tomato puree, Worcestershire sauce and stock. Stir well.
  5. Bring to a simmer, cover and gently cook for 50 minutes.
  6. Peel and chop the potatoes into chunks, cook in boiling water until soft.
  7. Drain the potatoes, then leave the lid off so excess steam escapes.
  8. Mash the potatoes with butter and milk. Use your judgement about the amount of milk you need, the mash should be soft but not runny.
  9. Once the mince is cooked place it in an oven proof dish and with a fork spread over the mashed potaotes. Sprinkle with grated cheese.
  10. Cook in the oven for 20 minutes. By this time the mince should be bubbling and the cheese nicely browned.

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