Classic English Shepherd’s Pie
Shepherd’s Pie is a hearty and comforting classic, perfect for a chilly evening. This recipe uses lamb, but you can substitute beef for a ‘Cottage Pie’.
Ingredients:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 500g minced lamb (or beef)
- 2 tbsp plain flour
- 500ml lamb stock (or beef stock)
- 1 tbsp tomato puree
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- For the Mash:
- 1.5kg potatoes, peeled and quartered
- 50g butter
- 100ml milk
- Salt and pepper to taste
Instructions:
- Make the Meat Filling: Heat the olive oil in a large ovenproof casserole dish over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the minced lamb and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Stir in the flour and cook for 1 minute.
- Gradually add the stock, stirring constantly to prevent lumps. Add the tomato puree and Worcestershire sauce. Season with salt and pepper.
- Bring to a simmer, then cover and cook in the oven at 180°C (350°F) for 30 minutes, or until the sauce has thickened.
- Make the Mash: While the meat is simmering, boil the potatoes in salted water until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add the butter and milk and mash until smooth. Season with salt and pepper.
- Assemble and Bake: Remove the casserole dish from the oven. Spoon the mashed potatoes evenly over the meat filling.
- Bake for 20-25 minutes, or until the topping is golden brown and bubbling.
- Let it stand for 5-10 minutes before serving.
Enjoy your delicious Shepherd’s Pie!
