Cookbook:Shepherd's Pie

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Cookbook | Recipes

[edit] Ingredients

• 1lb (450g) minced lamb ( or ground beef, for Cottage pie )
• 3 lb (1.3kg) powdery old potatoes, such as King Edwards
• 1 large or 2 small onions
• 2 tbsp flour
• 2 cups beef stock (alternatively, bouillon cubes can be used, or gravy powder, if the flour is omitted)
• cheese, grated (optional)
• a handful of mixed vegetables such as corn or carrots (optional)
• mixed herbs
• milk

[edit] Procedure

1. Brown the mince in a frying pan. There is no need to add oil, as the meat is fatty enough.
2. Finely chop the onion and lightly fry in a little butter until clear.
3. Add the onions to the mince along with the mixed herbs and some pepper.
4. Sprinkle the flour over the mixture and stir and cook for 3 - 4 minutes (if using gravy powder, omit this step).
5. Cover with beef stock (or add water and beef bouillon/gravy powder) and simmer for 30 minutes.
6. Meanwhile peel, chop and boil the potatoes for 20 minutes until cooked.
7. Once the meat is cooked, skim off the excess fat, then boil rapidly to reduce the liquid until it just covers the mince and onions.
8. Drain the potatoes very well until completely dry. Mash until smooth and free of any lumps.
9. Add butter to the mashed potato, taste and adjust the seasoning. Add enough milk to make the mash very soft (heavy mash will not float properly on top of the mince).
10. Put mince mixture in a shallow oven proof dish.
11. Spread the mash on top of the meat and brush the tops of the potatoes with melted butter.
12. If desired, sprinkle the grated cheese on top of the mash.
13. Spike the top with a fork.
14. Cook in a hot oven for about 30-50 minutes until the top is golden brown.
15. Serve with peas or beans.

[edit] Notes, tips, and variations

• The dish is sometimes made with beef rather than lamb, though this might properly be called cottage pie.
• Adding the butter and milk to the potatoes before they are properly mashed is the best way to make lumpy mash.