shepherd's (or cottage) pie

for 4

a juicy take on the traditional recipe - great winter comfort food!

1 tablespoon olive oil
1 teaspoon black pepper
450g minced lamb or beef
- you can use left over roast meat - cut up roughly into small chunks - and stick the left over gravy in with the stock too
1 large onion, finely diced
vegetables: use what you have, eg:
- 3 - 4 large carrots, finely diced
- 1 cup frozen peas
3 -4 sprigs fresh thyme, finely chopped (or dried 1 tbsp)
2 tablespoons flour
1 tablespoon butter
1 glass red wine
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
240ml stock (beef, chicken or mushroom)
1 large quantity mashed potatoes (about 1 litre)
1 egg, beaten
grated parmesan (or cheddar) cheese

• Pre-heat oven to 200C/400°F.
• Saute carrots in the olive oil until starting to get tender.
• Add in the onions and saute for a minute or two then add the meat.
• Season with black pepper and thyme.
• Cook until browned then drain fat.
• Add the butter and peas.
• Sprinkle with flour and stir through.
• Add tomato paste, wine and Worcestershire sauce.
• Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
• Remove from heat. Grease an oven proof dish with butter and add the sauce.
• Spoon the mashed potatoes over top. Brush with egg and sprinkle with the cheese.
• Bake for about 20 minutes or until the potato is nice and browned on top.

Advertisement