Shepherd's Pie

Growing up in the UK, Shepherd’s pie and cottage pie were a staple especially in those cold winter months, when all you want is something to warm you up. Until this day, every time I eat shepherd’s pie, I remember those cold winter nights after school when it had been pouring down with rain and shoes were muddy and wet. The perfect end to the cold day was that Shepherd’s pie. Although this shepherd’s pie was topped with mashed potatoes, we still ate it with bread and butter. I don’t know if that is a British thing, or only happened in our house. If you have any other traditions for comfort food, let me know. I’d love to hear them. 

Preparation Time 20 minutes 

Cook Time 45 minutes 

Serves 6 

Ingredients 

Filling 

1 tablespoons oil 

1 cup yellow onion- chopped 

500 grams lamb mince 

1 teaspoon dried parsley 

1 teaspoon dried rosemary 

1 teaspoon dried thyme 

1/2 teaspoon salt 

1/2 teaspoon black pepper 

1 tablespoons Worcestershire sauce 

1 tablespoon garlic paste

2 tablespoon flour 

2 tablespoon tomato paste 

1 cup beef stock 

1 1/2 cup frozen mixed vegetables (peas, carrots and sweetcorn)

Potato Topping 

750 grams potatoes- peeled, cubed and boiled until softened 

1/2 cup butter- in cubes 

1/3 cup sour cream 

1/2 teaspoon garlic powder- optional 

1/2 teaspoon salt and pepper each 

Instructions 

1. Make the meat filling: Saute the onions for 5 minutes until translucent. Add the meat and once the colour changes, add the parsley, thyme, rosemary, salt and pepper. Cook the meat through on a medium heat for 6-8 minutes until well browned. 

2. Add the garlic paste and Worcestershire sauce. Cook it through for a minute. Add the flour and cook it off. Then you can add the tomato paste and mix it well. 

3. Add the beef stock and mixed vegetables. Bring it to a boil and then turn it down to a simmer for 15-20 minutes. Pour the meat mixture into large pyrex dish. 

4. For the potato topping: boil and drain the potatoes. Add the sour cream, butter, garlic powder, salt and pepper. Mash it all in until a smooth mash potato forms. 

5. Spread the mashed potatoes evenly over the meat filling mixture.  

6. Bake it uncovered for 25-30 minutes until bubbly and piping hot. 

7. Cool it 15 minutes before serving.