Traditional Shepherds Pie - CookUK Recipes

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Perfect Recipe for Shepherds Pie

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Have a taste of British cooking at its very best with this traditional lamb based pie.

KEY POINTS

Preparation Time:	30 mins	Cooking Time:	1 hour 20 mins
How Difficult	Medium	Freeze?	Yes
	Servings	4 portions

INGREDIENTS

Metric	Imperial
450g minced lamb	1lb minced lamb
2 medium onions	2 medium onions
80g carrots	3oz carrots
80g swede	3oz swede
1/2 teaspoon dried thyme	1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon	1/2 teaspoon ground cinnamon
2 tablespoon fresh chopped parsley	2 tablespoon fresh chopped parsley
2 good shakes of Worcestershire Sauce (Lea & Perrins)	2 good shakes of Worcestershire Sauce (Lea & Perrins)
1 level tablespoon of plain flour	1 level tablespoon of plain flour
2 garlic cloves	2 garlic cloves
1 level tablespoon of tomato puree	1 level tablespoon of tomato puree
2 tablespoons of olive oil	2 tablespoons of olive oil
275 ml lamb or vegetable stock	10fl oz lamb or vegetable stock
POTATO & CHEESE TOPPING	POTATO & CHEESE TOPPING
900g white potatoes, King Edwards or Maris Piper are best	900g white potatoes, King Edwards or Maris Piper are best
50g butter	2oz butter
Salt and Pepper	Salt and Pepper

Specific Cooking Equipment
For this Shepherds Pie recipe you will need an oven proof dish and a pan with a lid.

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Preparation
Finely chop the onion and garlic.
Chop the carrots and swede into small pieces.
Finely chop the parsley.
Peel the potatoes, cut them into quarters and put them in a pan of salted water to stop them going brown.

Pour the olive oil into the pan on a medium heat and add the chopped onions and garlic. Cook for about 5 minutes turning the onions frequently until they start to turn brown.

Add the carrots and swede and cook for a further 5 minutes turning the mix frequently. Remove them from the pan and keep them on a plate for use later.

Add the lamb to the pan (you may need to do this in two batches) and keep stirring and turning the meat until it is browned. Break up any pieces of the mince which are stuck together.

When all the meat is browned, add the vegetables, parsley, thyme, cinnamon, Worcestershire Sauce, stock and tomato puree. Sprinkle on the flour and mix well.

Turn the heat down to low, put a lid on the pan and let the mix cook for about 35 minutes. Stir it every ten minutes and add a couple of tablespoons of water if the mix is starting to stick to the pan.

Put the potatoes on a medium heat for 25 minutes until they are cooked.

Drain the all the water from the potatoes and then leave them to stand for 5 minutes with no lid (or just a tea towel) on the pan. Add the butter and mash the potatoes to a puree. This will take at least two minutes.

Pour the meat into the base of the oven proof dish, just over half deep is ideal.

Pre heat the oven to 200°C / 400°F / Gas Mark 6.

Spoon the mashed potato gently over the meat and even it out gently. Don't use too much pressure or the mash will disappear into the meat rather than staying on top of it. A small amount of mash at a time works best.

Even out the mash topping and then sprinkle the cheese over the top.

Put the dish in the pre-heated oven and cook for 30 minutes turning the dish round once after 15 minutes.

The Shepherds Pie is ready when the cheeses on top is a golden brown.

Serve with a vegetable, we had peas.

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