Shepherd's pie recipe

Queenie

I would say, no matter what you use as the 'gravy', try not to make it too "wet" or your mash will sink into it By the same token, don't make your mash too sloppy for a similar reason

If you are using minced lamb, then a sprinkle of rosemary will be lovely. If you are using minced beef, you might like to add a spoonful of either mustard or horseradish to the mash.

Best of luck, I'm sure your Mum will be delighted with your Shepard's Pie and will definately appreciate your efforts.

sallywl

the recipe my mom gave me: (its pretty fool proof.. my 14 y/o bro can make it!!)

2tbsp oil veg or olive
1 onion finely chopped
1 carrot finely chopped
1 celery stalk finely chopped
Lamb mince or diced
150ml red wine (can buy little 250ml bottles from tesco if not partial to a drink)
150ml mince or veg stock
2 tbsp tom puree

cook lamb
soften onion, carrot and celery
add thyme (approx 1 tbsp) cook for a min or 2
add wine, stock and puree season to taste
bring to boil reduce heat simmer for 20 min / until reduced

Topping

700g pototo, cooked and mashed with 25g butter and 6 tbspn milk ad parsley if desired (1-2 tbsp)

put lamb mixture in ovenproof dish top with mash, fork the surface

in oven for 25 -30 min @ 200c /gas mark 6

its delish

(BTW I ALWAYS USE DRIED HERBS IN THIS)

ALSO NEVER HAD SLOPPY MASH with this

purpleimp

if you do like a lot of gravy in your pie, ( or even if you dont) put a layer of plain crisps ( or you can go through the hassle of slicing raw tattie paper thin) on top of the mince, then put the mash on top, it stops the potato turning into slop. HTH

the other thing I like is frying off some garlic in the pan before I add the mince, just to when it's begining to burn, then bung in the mince, and you get a different take with the sort of carlamelsed, smokey garlicy sweetness the frazzled garlic gives it, not to everyones tastes I'm sure but it suits me just fine, but I am the ultimate garlic monster!xxx

Omertron

1/2 can of baked beans in with meat after it's cooked but before adding the mash on top. This is mainly because we always seem to have baked beans left over, but they thicken the meat sauce up great

chatta

Has anybody mentioned tinned tomatoes I couldnt see them, you can drain juice if you think it will be to runny.

mikeywills

Not sure I want to ask this but it is lamb and not beef mince you are using is it?

apprentice_tycoon

If it helps (pedantic, moi?) - cottage pie is made with beef and shepherds pie is made with lamb, because of the sheep

edit, I believe that cottage pie is so called because of the forked potato topping looking like a thatched cottage roof when golden brown

mikeywills

:doh: As I said apprentice tycoon, I wasn't sure that I wanted to ask the question, it was just that the original question specified mince, and the flavours added would depend on which meat. Lamb or Beef, You would be unlikely to recommend mint with beef as example (unless that person was my FIL who puts mint sauce on all meats) :doh:

r.mac_2

don't add milk to the mash - just butter, this keeps it light and fluffy.

Also try adding some peas or diced parsnip for bulking it out and flavour. YUm Yum

samjones39blue

Wow so many replies, that’s why I love this site :j

So many ideas!!! Thanks everyone, think I will defiantly cook with some garlic (as I have some in the cupboard and love it) and will take your advise r.mac and use just butter in my mash as it does sometime go a bit sloppy when I use milk. Also like the idea of using some red wine!!!

You learn something new every day………….I am cooking with beef mince which I didn't realise was used in a Cottage Pie not Sheppard's, thanks apprentice tycoon for pointing it out. I'll now know what to tell my Mum she's having for Sunday lunch!!!