Shepherd’s Pie is one of those lovely warming winter dishes, nice tasty lamb mince with a mashed potato topping, finished off in the oven and served with veggies of your choice.
On the day that I made these 3 batches for the freezer, the supermarket had most of the ingredients I needed in a ‘bargain bucket’, and other than being a little misshapen or ripe, there was nothing wrong with them, hence the large quantities. I’ll give you the recipe here for 500g of mince which will serve at least 5 people and potentially 6 if you pack it with extra veggies. You can make one huge pie or split it into 3 portions as I have done.
Traditionally it does not contain zucchini or swede, but add whatever you like to make your own version.
500g lamb mince, rinsed. (If it is very fatty you may wish to boil it first for a few minutes to get rid of excess fat then rinse in a sieve with boiling water.)
1 large onion, peeled and diced
2 sticks of celery diced
1 dried or fresh chilli (optional)
2 carrots diced
1 small swede peeled and diced (optional)
1 small zucchini/courgette diced (optional)
5 large ripe tomatoes diced (peel them if you feel so inclined)
a 400g tin of chopped tomatoes
a lamb stock cube
1 tablespoon of Worcester sauce
Half a tablespoon of Soy sauce
a bunch of chopped chives (optional)
1 tablespoon of mixed herbs (fresh or dried)
2 bay leaves
200g of potatoes, peeled and chopped
2 tablespoons of butter or spread
a little milk (optional)
40g approx of grated cheddar cheese (optional)
salt and pepper
1. In a large deep pan, heat approx 3 tablespoons of olive oil and add the lamb mince. Stir fry until it gets some colour and then add the onion, carrots, celery, swede, zucchini and chilli.
2. Fry until they begin to soften. Meanwhile, boil the potatoes in some salted water in a large saucepan until they are soft enough to mash (takes about 10 minutes depending on the size of the dice).
3. To the lamb mixture add the tomatoes, fresh and tinned, herbs, Worcester and soy sauces, and crumble the stock cube in to the mixture. Rinse the tomato can with water and add, it if it needs thinning out a little.
4. Cook for approx 20 minutes, and taste. Add salt and pepper as necessary.
5. Drain the potatoes (leave a little water in the pan), return to the pan and mash with the addition of the butter, milk, part of the cheese and some salt and pepper to season.
6. Put the lamb mixture in an ovenproof dish and cover with mash. Top the mash with some cheese (as much or as little as you like).
7. At this point the pie can cool and be frozen for later use. If you are eating it now, pop it into an oven at 170 – 180 deg C for about 15-20 minutes until the cheese browns and bubbles. If reheating from frozen, thaw first (if you have time) for at least 2 hours, then reheat in an oven at 170-180 deg C for about 40 minutes. Cooking directly from frozen works but will take longer and a lower temperature is recommended to heat it through slowly before turning the heat up to 180 for the last 15 minutes.
8. Serve with a side of veggies such as peas, broccoli, spinach.
Optional other ingredients: Mushrooms, Eggplant, Button squash, Tomato paste, Sweet potato mash.