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Perfect Recipe for Shepherds Pie

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

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INGREDIENTS                         

450g / 1lb minced lamb
2 medium onions
80g / 3oz carrots
80g / 3oz swede
½ teaspoon dried thyme
½ teaspoon ground cinnamon
2 tablespoon fresh chopped parsley
2 good shakes of Worcestershire Sauce (Lea & Perrins)
1 level tablespoon of plain flour
2 garlic cloves
1 level tablespoon of tomato puree
2 tablespoons of olive oil
275 ml lamb or vegetable stock
POTATO & CHEESE TOPPING
900g / 2lbs white potatoes, King Edwards or Maris Piper are best
55g / 2oz Cheddar cheese
50g / 2oz butter
Salt and Pepper

PREPARATION TIME

: 30 minutes

COOKING TIME

: 1 hour 20 minutes

DIFFICULTY LEVEL

: Medium

FREEZE

? Yes

SERVINGS

: Four

COOKING EQUIPMENT

: 1 large frying pan with a lid, an oven proof pie dish approximately 25cm by 18cm and 2cm deep
Ingredients for Shepherds Pie
Some of the ingredients for Shepherds Pie

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.
Grate the Cheddar cheese
Pre heat the oven to 200°C / 400°F / Gas Mark 6, slightly lower for fan-assisted ovens.

COOK'S NOTES FOR SHEPHERDS PIE

There are almost as many different ways to cook a Shepherd's Pie as there are cooks in the world, there is no set recipe. So feel free to adjust our recipe for your own favourite herbs and vegetables. Alternative vegetables include swedes or turnips. The topping should be crisp and sprinkling a little grated cheese over the mashed potato does the job extremely well. However if you are on a diet or reducing your cholesterol then simply leave the cheese out.

Recipe by .

RECIPE INSTRUCTIONS

STEP 1

Pour the olive oil into the pan on a medium heat and add the chopped onions. Cook for about 12 minutes turning the onions frequently until they are softened.

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.

 Frying onions and carrots

STEP 2

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, chopped garlic, parsley, thyme, cinnamon, Worcestershire Sauce, stock and tomato puree. Sprinkle on the flour and mix well.

 Cooking the pie filling

STEP 3

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. Taste and add salt and pepper as required.

While the pie filling is cooking put the potatoes on a medium heat for 25 minutes until they are cooked.

 

STEP 4

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.

STEP 5

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.

Fluff up the mash topping with a fork and then sprinkle the cheese over the top.

 Shepherds Pie ready to cook

STEP 6

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 cheese and mash on top turns a golden brown.

Serve with a vegetable, we had peas.

 Cooked and served
5 RATINGS GIVEN - AVERAGE 4.5 star rating
five star rating
17 April 2013
From: Not Given
Best Shepherds Pie I have ever tasted, great recipe, thanks.
five star rating
26 January 2013
From: Mandy
Gorgeous, I love cooking especially using crops from my allotment.
five star rating
08 October 2012
From: Geoff
So tasty I'll be making another one very soon. I left out the tomato puree, not keen on it, and it worked just fine
five star rating
18 November 2012
From: Tina
Best ever
four star rating
18 November 2012
From: Mrs Chapman
Great, easy to make needs slightly more seasoning.
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Copyright 2006 - 14 David Marks. All rights reserved.