Rich & tasty lamb topped with a creamy mash… Shepherd’s Pie is up there as one of the greatest comfort foods in British history! It might take a little while to make but, believe me, it’s totally worth it. In fact, it’s almost therapeutic!
Here is what you will need to serve 4.
(Recipe adapted from BBC Good Food)
- 1 tbsp Olive Oil
- 1 Onion, finely diced
- 3 Carrots, finely chopped
- 500g Lamb Mince
- 2 tbsp Tomato Purée
- Generous Splash of Worcestershire Sauce
- 2 tsp Dried Thyme
- Salt & Pepper
- 500ml Beef Stock
For the Potato Topping
- 900g Potato, peeled & chopped
- 100g Butter
- 2 tsp Dried Sage
- 100-200ml Milk
- Salt & Pepper
- Large Frying Pan with a Lid
- 23cm (9″) Square Oven Proof Dish
Heat the frying pan over a medium heat then add the oil. Fry the onion & carrots for about 5 minutes, stirring occasionally, until softened.
Add the lamb mince to the pan and break it apart with a spatula. Fry until there is no more pink then drain any excess fat from the pan.
Mix in the tomato purée, Worcestershire Sauce, thyme and some salt & pepper. Give it all a good stir and let cook for a minute.
Pour in the beef stock, give it a stir and bring it to the boil.
When it’s boiling, reduce to a simmer, pop the lid on and allow to cook for 40 minutes. Remove the lid 20 minutes in and stir every now and then.
Preheat your oven to 180°C/Fan 160°C.
Meanwhile, let’s make the potato topping.
Place the chopped potatoes into a large saucepan, cover with just boiled water and sprinkle in some salt. Bring back to the boil then simmer for approx 10 minutes until tender.
Drain the water then, whilst the potatoes are still hot, dot in the butter, sage & a few splashes of milk. Beat with a fork & add as much extra milk as you need until it’s nice and smooth. Season generously with salt & pepper.
The lamb should look a little bit like this now…
Pour the mince into the oven proof dish and smooth out with the back of a spoon.
With the potato topping, you could simply dump it all on top and ruffle with a fork or you could pipe it on like I did. It really doesn’t matter!
To pipe it on, simply load a large piping bag with a large round nozzle, fill with the potato & pipe blobs on top.
At this point you can freeze it for up to 1 month, cover & pop in the fridge overnight to allow the flavours to develop or just cook it straight away. (Defrost before cooking.)
Place the pie into the oven and bake for 20 – 25 minutes until the top is beautiful and golden. Divide between 4 plates/bowls and enjoy!
You can’t tell me you can look at that photo and not want to dive straight in?! Look at how inviting it is! It’s pretty much flirting with you… In all seriousness, Shepherd’s Pie is proper scrummy, satisfying comfort food. I could quite happily curl up with a bowlful of this at any time of the year and be a very happy lady.
I hope you enjoyed the post my lovelies, until next time!