| Perfect Recipe for Shepherds Pie |
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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.
CLICK ANY PICTURE BELOW TO ENLARGE IT
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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. |
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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. |
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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.
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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. |
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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. |
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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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