Shepherds Pie

Shepherds Pie.
Keeping with the theme of hearty Winter meals I’d like to share a simple yet delicious recipe for Shepherds Pie,a family favourite at my house & this recipe for Shepherds Pie can be served up on its own as it has 3 1/2 serves of vegetables making it the perfect family dinner.
Did you know that Shepherds Pie originated in the north of England & in Scotland & was originally made from chunks of meat probably leftovers from a roast as mincing machines weren’t invented til the 1870s.
So to the recipe which serves 4
1 tablespoon olive oil
1 brown onion finely chopped
2 cloves garlic crushed
1large carrot finely diced
1 celery stalk finely diced
1 teaspoon fresh rosemary leaves finely chopped
500g lamb mince
2 tablespoons plain flour
1 tablespoon worcestershire sauce
2 tablespoons tomato paste
2 cups beef stock
800g potatoes peeled cut into quarters(for mash)
1/2 cup milk or skim(up to you)
50g butter
1 cup shredded cheddar
1 pre heat oven to 180c fanforced or 200c for conventional oven
2 heat oil in a large frying pan over medium heat(an electric frying pan is ok too) add onion garlic carrot & celery,cook/stir for 10 mins until soft add rosemary & cook for 1 min til mixture becomes fragrant
3 increase heat to high & add mince cook/stir with a wooden spoon to break up mince for 6-8 mins til mince is browned
4 add flour cook/stir for 2 mins then add worcestershire sauce & tomato paste cook/stir for 1 min then add stock & bring to the boil & reduce heat to low & cook for 25-30 mins til mixture thickens stirring occasionally,season with salt & pepper
5 cook potatoes as if you are making mash finishing with the milk & butter
6 place mince mixture in a baking dish & top with the mash potato spreading it over mince mix with a fork,sprinkle top of potato w/shredded cheese,then place in the oven & bake for 25-30 mins or until golden brown
7 serve
For a side for your Shepherds Pie why not try some fresh steamed green beans or broccolini.
This dish is one of my personal favourites so why not give it a go ?
Chef Steve

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