Shepherds Pie an easy dish of a rich meaty filling topped with creamy mashed potatoes.  The difference between Shepherds Pie and Cottage Pie is that the Cottage Pie is made with beef and topped with cheese to represent the thatch on the cottage. Shepherd Pie is made with lamb.


1 large onion, choppedShepherds Pie
2-3 medium carrots , chopped
500g minced lamb
2 tbsp tomato purée
large splash Worcestershire sauce
500ml beef stock
900g potatoes , cut into chunks
85g butter
3 tbsp milk

In a medium saucepan heat the oil and soften the onion and carrots for a few minutes.

When tender, turn up the heat, crumble in the lamb and brown it off

Drain any excess fat

Add the tomato purée and Worcestershire sauce, then fry for a few minutes.

Add the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway through cooking so that the liquid will reduce.

While this is cooking heat the oven to 180C/ fan 160C/ gas 4.

Boil the potatoes in salted water for 10-15 mins until tender.

Drain and mash until smooth with the butter and milk.

Transfer the mince mixture into an ovenproof dish, top with the mash and ruffle with a fork.

Bake for 20-25 mins until the top is golden brown.

The pie can now be chilled and frozen for up to a month before baking and to bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until heated through.

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{October 5, 2011} {Tags: , , , , }