Shepherd's pie recipe

Rikki

I cook mine for about 30 mins from room temperature at 180c.

It will depend on the size you make. but I plan with the above rough guide in mind.

Coupon-mad

pollyanna24 wrote: »

Cool. Thanks guys. I think it was quite thick when I made it, so I will just put it all in a dish and cook it in the oven from cold.

Any ideas on oven temp (I have electric oven) and for how long? Hopefully not more than an hour as I don't get in till 5.30pm and I will need to make the extra mash I need.

To save time I would pop it in the oven whilst you are making the extra mashed potatoes then add them on top once mashed. Assuming the mince is already cooked it won't take long, just until the meat is piping hot inside and the mash is nice & golden on top.

I would cook it at about 190 for about half an hour, maybe grating some cheese to add on top in the final 5 minutes so it gets that nice crispy top.

pollyanna24

Thanks everyone. You've all been a great help. I'm pretty much going to do what you all said.

I will heat oven for a bit and then make up the pie. Then pop in oven while I am still cooking me extra mash. Then pop that on top. Cook for about an hour in total and put some cheese on. Yum Yum.

Just gona buy carrots on the way home from work as I usually cook my mince with them, but didn't this time. Tut tut.

pinksleepybear

Can anyone tell me how to make this? I've previously only made it from scratch with raw lamb mince, so once I'd browned the meat, I would cook it with onions, carrots and wine for about 30 minutes before putting together the pie.

To make it with leftover cooked lamb, should I cook the onions and carrots first before combining with the meat, or do I still cook them all together?

purpleivy

If I was using cooked lamb I would use cooked veg, fried onion, any gravy left over, or make a bit of instant if not. MInce the lamb, Mash on top. Yum!

noonesperfect

Hi there,
I don't have a mincer so I tend to cook with raw mince, but I watched my late Mum make it with leftover cooked minced lamb.

Fry the chopped onion and carrot until soft, then add flour to make the roux followed by hot stock/wine. (You're basically making gravy really to which you then add the mince).

One word of advice though. Have your mash made and assemble the pie all at once, you don't want cooked lamb mince sitting about in hot gravy.

pinksleepybear

Thanks for your help already, but I just thought of a second question. I don't have a mincer, is it ok if I just chop the lamb finely by hand?

noonesperfect

Yes it's fine, though it won't have quite the same texture.

kunekune

I have a small chopper, a bit like the chopping bit in a food processor. I put the lamb, onions and some carrot through that. I fry the onions for a bit, then add the lamb and the onions. Next depends on what other leftovers I have. If there's some gravy, I put that in, and some extra stock if needed, maybe a dash of lea & perrins. If there isn't any gravy, I add a mixture of stock and some passata/chopped tomato. I don't thicken it at all. After it's bubbled away a bit, I season it, and put it in the bottom of a baking dish. I top it with mash: sometimes just potatoes, other times it will have other root veg in it. The one planned for monday will be a mix of potatoes and kumara (sweet potato). Then spray it with a little oil to help the top go brown and chuck it into the oven for 30 mins or so.

charleybabes

hiya!

does anyone have a recipe for shepherds pie.. i was going to buy the packet mix from asda but thinking about it i dont think this is very OS.. and i dont want to buy in any extra ingrediants if ive already got them in my store cupboard!

so has anyone got a nice easy recipe that i could borrow !!!

( please note the time.. 5.26am.. ive been up with my baby since four and now cant sleep myself :eek: !!!)