Although similar in composition to cottage pie, a shepherd's pie is actually made with lamb rather than beef! A quick recipe search on the net earlier turned up an alarming amount of shepherd's pie recipe's that called for the inclusion of beef. Left over meats were traditionally used, with the dish often making an appearance in the preceding days after a roasted joint had been cooked. This is a very simple recipe, that does not call for much skill on the part of the cook!
THE RECIPE;
serves 4
500g lamb mince
1kg of floury potatoes
Butter
Optional milk for mashing
500ml lamb stock or chicken stock
250 ml red wine
3 carrots
2 sticks of celery
2 onions
3 cloves garlic
2 tbsp tomato puree
3 tbsp Worcester sauce
1 tbsp of plain flour
1 tbsp of fresh thyme
1 tbsp of rosemary
2 tbsp of olive oil or vegetable oil
Sea salt
Freshly ground black pepper
METHOD;
Finely chop the garlic and dice the vegetable's into small cubes, reserve. Brown the mince in a saute pan, once browned drain the fat and reserve the mince. Add 2 tbsp of oil to the pan and saute the carrot for 2 minutes followed by the onion and celery, once softened add the garlic, and season, then cook for 2 minutes and return the mince to the pan, cook for 2 minutes before adding 1 tbsp of plain flour(sieved). Cook for a further minute and add tomato puree and Worcester sauce, stir to combine, cook for an additional 2 minutes before adding the red wine and stock, add the thyme and rosemary and allow the pan to simmer on the hob for a further 35 minutes, while checking for seasoning from time to time. Peel and boil the potatoes until tender and mash with the butter and milk if desired, and give a good seasoning of salt and pepper.
Transfer the lamb to a suitable oven dish and top with mash potato, forming a pattern with the back of a fork or leaving the potato rough! Transfer to a pre-heated oven (190c/375F/gas 5) and cook for 35-40 minutes and the top is nice and browned.
Good served with seasonal vegetables.
NOTE;
Mashing the potato with olive oil instead of butter will give a lighter and healthier version, and will assist the mash in browning during the oven cooking phase of this dish! The mash can be added with the aid of a piping bag, or spooned over the top the method is a personal choice!
THE RECIPE;
serves 4
500g lamb mince
1kg of floury potatoes
Butter
Optional milk for mashing
500ml lamb stock or chicken stock
250 ml red wine
3 carrots
2 sticks of celery
2 onions
3 cloves garlic
2 tbsp tomato puree
3 tbsp Worcester sauce
1 tbsp of plain flour
1 tbsp of fresh thyme
1 tbsp of rosemary
2 tbsp of olive oil or vegetable oil
Sea salt
Freshly ground black pepper
METHOD;
Finely chop the garlic and dice the vegetable's into small cubes, reserve. Brown the mince in a saute pan, once browned drain the fat and reserve the mince. Add 2 tbsp of oil to the pan and saute the carrot for 2 minutes followed by the onion and celery, once softened add the garlic, and season, then cook for 2 minutes and return the mince to the pan, cook for 2 minutes before adding 1 tbsp of plain flour(sieved). Cook for a further minute and add tomato puree and Worcester sauce, stir to combine, cook for an additional 2 minutes before adding the red wine and stock, add the thyme and rosemary and allow the pan to simmer on the hob for a further 35 minutes, while checking for seasoning from time to time. Peel and boil the potatoes until tender and mash with the butter and milk if desired, and give a good seasoning of salt and pepper.
Transfer the lamb to a suitable oven dish and top with mash potato, forming a pattern with the back of a fork or leaving the potato rough! Transfer to a pre-heated oven (190c/375F/gas 5) and cook for 35-40 minutes and the top is nice and browned.
Good served with seasonal vegetables.
NOTE;
Mashing the potato with olive oil instead of butter will give a lighter and healthier version, and will assist the mash in browning during the oven cooking phase of this dish! The mash can be added with the aid of a piping bag, or spooned over the top the method is a personal choice!
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