RecipesRed Meat

Shepherd’s Pie Recipe

Shepherd’s Pie, a traditional family favourite that has been around since the 1800’s and used to contain pieces of lamb as there was no such thing as a mincer in those days, cottage pie is made with beef mince, often mistaken for shepherd’s pie.

Shepherd’s Pie Recipe
Print & share:
Print:

Ingredients

For the mince:
  • 2 medium white onions, chopped finely (processed if young kids around)
  • 2 medium garlic cloves, chopped finely (processed if young kids around)
  • 3 medium carrots, diced into small cubes
  • 1.8 kg organic lamb mince (or best you want to buy)
  • 2 tbsp organic worcester sauce
  • 2 organic Fairtrade cinnamon quills
  • 2 bay leaves
  • 1 pinch Steenbergs perfect salt seasoning
  • 1 tsp Steenbergs vegetable bouillon powder
  • 1 pinch Steenbergs lemon pepper mix
  • Good slug of dark soy sauce
  • 2 tins (each 400g) chopped tomatoes
  • 200ml lager beer or water
For the topping:
  • 10 large potatoes (Maris Piper are ideal)
  • 1tsp wholegrain mustard
  • Some milk

Shepherd’s Pie, a traditional family favourite that has been around since the 1800’s and used to contain pieces of lamb as there was no such thing as a mincer in those days, cottage pie is made with beef mince, often mistaken for shepherd’s pie.

Method

01
Boil the carrots until just tender, drain and leave to cool
02
Fry the onions and garlic in olive oil until translucent; this takes about 10 minutes at a low heat. Take off heat and leave to cool.
03
In a heavy bottomed frying pan, add a tablespoon of sunflower oil and brown off the mince. When browned remove with a slotted spoon and start the next lot of mince.
04
Get a large saucepan and put the mince, onions, garlic and carrots into this. Add the rest of the mince ingredients, stir it up, and put onto a medium heat and simmer for at least 30 minutes.
05
Leave to cool for a few minutes and then layer a couple of ceramic dishes up to half the height.
06
Peel the potatoes, quarter them and boil in water until tender. Mash them thoroughly with milk and perhaps some butter and then mix the mustard through the potatoes.
07
Now, cover the mince with the mashed potatoes. Do this by starting from the edge and just scooping a load of mashed potatoes onto the edge and then when you have gone all round the edge, fill the gap in the centre. Now smooth over the top and wipe clean the edges. I now use a fork and do diagonal lines firstly one way and then the other to create a net effect.
08
You can grate some cheese on the top towards the end of the cooking should you so wish, but it can overpower the general flavouring.
09
Cook at 180oC for 45 minutes until piping hot. Serve with peas or broad beans.