Shepherd’s Pie Cottage pie or shepherd's pie is a meat pie with a crust of mashed potato, there is no definitive recipe.
I did with 0.5kg ground round beef/the mince - I got two of these dishs of Pie.
There is original recipe:
1 kg. boneless lamb shoulder, cut into 1-inch (2.5-cm.) chunks (I did with 0.5kg ground round beef)
Salt and freshly ground pepper
2 Tbs. olive oil
8 Tbs. (125 g.) unsalted butter
1 large yellow onion, chopped
3 carrots, chopped
3 celery ribs, chopped
2 small cloves garlic, minced
1/3 cup (60 g.) all-purpose flour
3 1/3 cups (840 ml.) beef broth
2/3 cup (160 ml.) dry white wine
2 tsp. minced fresh rosemary
3 1.5 kg. russet potatoes, peeled and cut into chunks
About 1/3 cup (80 ml.) heavy cream, warmed
1 cup (155 g.) fresh or thawed frozen peas
Preheat the oven to 165 degrees C. Season the lamb with salt and pepper. In a large ovenproof pot, heat the oil over medium-high heat. Working in batches, sear the lamb, turning, until browned on all sides, about 5 minutes. Transfer to a plate.
In the same pot, melt 4 tablespoons of the butter over medium heat. Add the onion, carrots, celery and garlic, cover and cook, stirring, until the carrots are tender-crisp, about 5 minutes. Uncover, sprinkle with the flour and stir well. Gradually stir in the broth and wine. Add the rosemary. Bring to a boil over medium heat, stirring to scrape up any browned bits from the pot bottom. Return the lamb to the pot, cover, place in the oven and cook until the lamb is tender, 1 1/2 hours.
About 30 minutes before the lamb is ready, oil a 3-qt. (3-l.) baking dish. In a saucepan, combine the potatoes with salted water to cover and bring to a boil. Reduce the heat to medium, and simmer until the potatoes are tender, 20-25 minutes. Drain well. Return the potatoes to the pan and stir over medium-low heat for 2 minutes to evaporate the excess moisture. Cut 3 tablespoons of the butter into pieces and add to the potatoes. Using a potato masher, mash the potatoes while adding enough cream to create a smooth texture.
Season the lamb mixture with salt and pepper, stir in the peas, and pour into the prepared dish. Spread the mashed potatoes evenly on top. Cut the remaining 1 tablespoon butter into bits and use to dot the top. With the oven still at 165 degrees C, bake until the top is lightly tinged with brown, about 20 minutes. Remove from the oven and let stand for about 5 minutes before serving. Serves 6.
My version:
- Brown mince beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon; reserve 2 Tbsp. drippings in skillet. Reduce heat to medium.
- I make mine with a twist by stirring mashed roast garlic through the potato, to be honest I normally make it with two bulbs of garlic because I’m a bit of a garlic fiend, but if you are pushed for time skip the garlic and just make the mash, it will taste just a good.
First things first, get the garlic in the oven! Preheat the oven to 200C/Gas Mark 6.
Slice the top off the garlic bulb just enough so that each of the cloves is exposed and place on a roasting tray. Drizzle with 1 tablespoon of olive oil and season with a some sea salt. Place in the oven to roast for 40 minutes or until soft and tender. When the garlic is cooked, remove the roast cloves from their skins and mash with the back of a fork.
- Top meat with Kale Chips!
- Give the topping an extra sprinkle of ground black pepper with cheese and bake in the oven for several mins until the top is starting to brown and the mince is bubbling up around the edges (when did heat up - when warmed dish the next day).
Another handy tip to remember is that once you have assembled the shepherd’s pie to the point just before you put it in the oven you can actually freeze the pie and cook from frozen if you fancy prepping a few in advance!
Shepherd’s pie dauphinois. By Mary Berry!
This variation on the classic shepherd’s pie has a layered topping of potato and cream instead of mash.
Serve with a green vegetable.
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