Shepherd’s Pie
This an all time autumn and winter favourite dish just when the cold is setting in. It’s also one of my husband’s favourite. Indeed, I think he makes one of the best shepherd’s pie I have ever had. So, this recipe is mostly his although I made a few ‘improvements’ here and there!
Preparation: 30 minutes
Cooking time: 1 hour 20 minutes including time in oven
Serves 2 adults plus 2 bambini
Ingredients:
500g mince lamb (lean or organic preferably)
3 carrots (finely chopped or grated)
1 onion (finely chopped)
1 clove of garlic (finely chopped)
4 tbsp tomato puree
3-4 tomatoes (finely chopped, remove skin if preferred)
400mls stock (chicken or vegetable – homemade or low salt if supermarket bought)
1 sprig of rosemary
750g potatoes
50g unsalted butter
3 tbsp milk (formula or breast milk if preferred)
200g grated cheese
Splash Worcester sauce
Pepper
Optional:
Peas
Courgette (finely chopped)
Mushrooms (finely chopped)
Steps:
- Prepare potatoes by peeling and chopping them up. Put in a saucepan with water covering them and bring to boil then simmer in medium heat for 20-25 minutes.
- Set oven to 180C.
- In another saucepan, heat a small amount of olive oil (1-2tbsp), fry the finely chopped onion and garlic until slightly brown.
- Add in the minced lamb, carrots, pinch of pepper and rosemary, cook for 8-10 minutes. Also you can add in courgette or peas if you prefer.
- Now, add in the fresh tomatoes, tomato puree and stock. Cook and simmer for another 20-25 minutes until the consistency is right – not too watery!
- You can add in some pepper and Worcester sauce if preferred.
- The potatoes should be ready now and you can start to mash them by adding in the butter and milk. You can also make a mash of a mixture of potatoes and sweet potatoes if preferred.
- Pour the mince mix into an oven dish, top it up with the mashed potatoes, sprinkle the grated cheese on top. You can also sprinkle a little bit of herbs and pepper on top. You can also use individual oven dishes if you prefer.
- Put in oven to cook for around 35-40 minutes or until golden brown.
- Any leftovers can be kept in a clean and sterile container into the freezer for later in the week.
