Wednesday, 26 March 2014

Recipe of the Week: Traditional Tasty Shepherd's Pie

This week I thought I'd share with you one of my all time favourites! Very versatile recipe! You can change the vegetables in the dish to cater for what you have to hand, change the type of mash you use or even change the mince and use beef mince to make a cottage pie instead!

  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 500g lean lamb mince
  • 400ml beef stock (lamb stock or vegetable stock are also fine)
  • 1tbsp worcester sauce
  • 2tsp mint sauce
  • 1tbsp gravy granules (I use Bisto original)
  • 150g frozen peas
For the mash:
  • 5 maris piper potatoes, peeled and cut into chunks
  • 3 sweet potatoes (yams), peeled and cut into chunks
  • 100ml whole milk
  • 1 tablespoon creme fraiche
  • Grated cheddar cheese to top

To start, grab the 2 biggest pans you have, to the biggest add the oil, garlic, onion and carrot and cook gently until the onion is softened.
Meanwhile, in the second, smaller pan, boil your potatoes. For this recipe I used a mixture of normal potatoes and sweet potato. If you're doing this, let the white potatoes cook for about 5 minutes before adding the sweet potato as they are quicker to cook.
Add the mince to the onion and carrot pan, stirring thoroughly to cook it through and separate any chunks.
Once the mince is cooked, add the beef stock, worcester sauce, mint sauce and gravy granules. Stir well and allow the sauce to thicken. At this point preheat your oven to 180 degrees celcius.
Once the sauce is thickened add some frozen peas.
Meanwhile, in the other pan, test to make sure the potatoes are cooked by spearing with a fork. Drain the potatoes and return to the pan. To make the mash I added whole milk and creme fraice to the pan and mashed, however you can add cream cheese, butter or grated cheese for different variations. The sweet potato helps to give the mash a rich orange colour.
Now put the meat and vegetables into your preferred casserole dish and level it out.
Top this with the mash, it is best to put dollops of mash around the edges and work inwards so that the gravy doesn't spill out. Top the dish with a little grated cheese and put in the oven for about 20-25 minutes or until the cheese is melted and starts to turn golden brown.
Here's the finished pie in the dish, sorry I couldn't resist dishing up before I remembered to take a photo!
As always, let me know what you think of the recipe, I'd love to know your thoughts and whether you find it as tasty as we do! 

Love Jo xxx

Enjoy a good pie? Check out my Chicken Filo Pie too!

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