Shepherd’s Pie
Shepherd’s Pie is the kind of comfort food that warms you from the inside out. With a hearty meat and vegetable filling simmered in a rich sauce and topped with buttery mashed potatoes, it's a satisfying dish perfect for chilly evenings. While traditionally made with lamb (hence the name), many home cooks also use beef or a mix of both.
Ingredients
- 14 oz ground lamb or beef (400 g)
- 2 onions finely chopped
- 2 carrots diced
- 2 tbsp butter or margarine
- 1 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 2 tbsp all-purpose flour
- 2 cups beef or chicken stock (500 ml)
- 1 cup frozen peas (150 g)
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- Salt and pepper to taste
- 2.2 lbs potatoes (1 kg)
- ¾ cup milk (200 ml)
- 2 tbsp butter or margarine
- 0.5 tsp grated nutmeg
- ¾ cup grated cheese (200 ml)
Instructions
- Finely dice 2 onions and 2 carrots.
- In a large frying pan, heat 2 tbsp butter (or margarine). Brown 400 g (14 oz) ground lamb or beef in batches. Remove to a plate as you go to avoid overcrowding.
- Add more butter if needed, then sauté the onion and carrot until soft. Return the meat to the pan. Stir in 1 tbsp tomato paste and 2 tsp Worcestershire sauce.
- Sprinkle in 2 tbsp flour, stir well, then gradually add 500 ml (2 cups) beef or chicken stock. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until thickened.
- Stir in 150 g (1 cup) frozen peas, 1 tbsp chopped rosemary, and 1 tbsp chopped thyme. Season with salt and pepper to taste.
- Peel and cube 1 kg (2.2 lbs) potatoes. Boil until fork-tender, then mash. Stir in 200 ml (¾ cup + 1 tbsp) milk, 2 tbsp butter, ½ tsp nutmeg, salt and pepper to taste.
- Spoon the meat filling into a deep baking dish. Spread mashed potatoes evenly over the top. Sprinkle with 200 ml (¾ cup + 1 tbsp) grated cheese.
- Bake at 180°C (350°F) for 35–40 minutes, or until bubbling and golden on top.