Shepherd’s pie

Shepherd’s pie

By
From
Meat
Serves
6
Photographer
Dean Cambray

This is home cooking at its best, and a great way of using up leftovers from your Sunday roast. If you have any leftover vegies or gravy, then throw them in as well. If you don’t have any leftovers – and to be honest, in my house we usually eat up every morsel – then shepherd’s pie can easily be made from scratch using raw minced lamb.

The most important thing, in my opinion, is to use a shallow baking dish with a large surface area, so you get lots of crunchy potato topping. Serve with buttered minted peas and tomato sauce.

Ingredients

Quantity Ingredient
1kg leftover lamb, (or lean minced raw lamb)
100g butter
2 large onions, diced
2 large carrots, diced
2 sticks celery, diced
4 garlic cloves, chopped
1 bay leaf
3 sprigs thyme
1 cup port
3 cups good quality beef stock
2 teaspoon salt
2 teaspoon freshly ground black pepper
2 tablespoons cornflour mixed to a paste with a little water
1/4 cup parsley, chopped

Potato topping

Quantity Ingredient
1kg potatoes, peeled
100g butter, plus 1 tablespoon melted butter
1 teaspoon salt

Method

  1. Mince or chop the leftover lamb.
  2. Heat the butter in a heavy-based saucepan. Add the onion, carrots, celery and garlic and sauté over a low heat until the vegetables soften. Add the lamb – cooked or raw – to the pan with the bay leaf and thyme.
  3. Add the port and stock, together with the salt and pepper. Bring to the boil, then lower the heat and simmer gently for 20 minutes. Taste and adjust the seasonings if necessary. Stir in the cornflour paste and simmer for a further 5 minutes until the sauce thickens. Remove the pan from the heat and stir in the parsley.
  4. To make the mashed potatoes, bring them to a boil in a large saucepan of salted water. Simmer until tender, then drain. Add the butter and salt and mash until smooth. For this dish, you don’t need the potatoes to be super-smooth, so don’t worry about using a mouli or potato ricer; a masher or even a fork will do.
  5. When ready to bake the pie, preheat the oven to 200ºC. Spoon the meat mixture into a large baking dish. Spoon the mashed potato on top and use a fork to roughen up the surface. If you’re feeling fancy, you can pipe the potato on. Either way, brush the surface with melted butter and bake for 25–35 minutes, or until the filling is hot and bubbling and the potato topping is golden brown and crunchy. Serve straight away with buttered peas and tomato sauce.
Tags:
Meat
Adrian
Richardson
La
Luna
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