Lo Corcoran of Wagga writes a food blog from her site called Lo’s Kitchen. This week she shares a shepherds pie recipe.
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If you’ve ever been to England, chances are, you’ve enjoyed a shepherd’s pie in a nice warm pub. Or if you’re like me – enjoyed one too many shepherd’s pies in too many pubs. Talk about the Heathrow injection. When I lived in England on my gap year, it was served at the school for both lunch and dinner all the time.
Comfort food at it’s best. Give it a try.
Shepherds pie (serves 6 – 8)
- 1 x kilo of lamb mince
- 1 x brown onion, finely chopped
- 2 x garlic cloves, crushed
- 2 x sticks of celery, finely diced
- 2 x carrots, peeled and finely diced
- 1 x sprig of fresh rosemary, stems discarded
- 3 x tablespoons of plain flour
- 1 x generous tablespoon of Worcestershire sauce
- 2 x bay leaves
- 100 grams of tomato paste
- 3 x cups of beef stock
- 1 x tablespoon of tomato relish
- Olive oil, a dash, for frying the vegetables
- Salt and pepper (preferably white pepper)
- 8 x potatoes, peeled and chopped in to chunks
- A good knob of butter (I must admit, I’m a little heavy handed when making mashed potato)
- A couple of tablespoons of milk
- Mint jelly, for serving (optional)
Heat a dash of olive oil in a large fry pan and saute the onions, garlic, celery, carrots and rosemary leaves until softened.
Add the mince and season well with salt and pepper, stirring and continuing to cook until the mince has changed colour. Add the flour and stir through.
Add the Worcestershire sauce, bay leaves, tomato paste, stock and relish and simmer over a low heat for 40 minutes. (Add a splash of water if it needs it).
Discard the bay leaves and transfer mince to a large casserole dish. While the mince is bubbling away, get on to making the mashed potato (see below). Spoon the cooked mashed potato on top of the mince mixture and spread out so that it is nice and even.
Use a fork to fluff up the potatoes which will result in a nice crispy topping.
Bake in a moderate oven (180℃) for 30-40 minutes or until nicely golden on top.
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