Shepherds pie: Difference between revisions
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We guarantee that this classic [[shepherds pie]] recipe won't leave you feeling sheepish! | |||
If you prefer a more spicy version, try our [[Shepherd's pie with spicy lamb and pine nuts|shepherd's pie with spicy lamb and pine nuts]] instead. | |||
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|TotalCalories = 3539 | |TotalCalories = 3539 | ||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 50 minutes | |CookTime = 50 minutes | ||
|Image = [[Image:Classic shepherds pie recipe.jpg|alt=Electus]] | |Image = [[Image:Classic shepherds pie recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"> | <span class="review"> | ||
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<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
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[[Image:Classic shepherds pie ingredients.jpg|thumb|300px|right|The ingredients (less mash)]] | [[Image:Classic shepherds pie ingredients.jpg|thumb|300px|right|The ingredients (less mash)]] | ||
{{RecipeIngredients | {{RecipeIngredients | ||
|'''Filling''' | |||
| 2 tablespoons [[olive oil]] | | 2 tablespoons [[olive oil]] | ||
| 500 g (1.10 lb) lean minced [[lamb]] | | 500 g (1.10 lb) lean minced [[lamb]] | ||
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| 2 tablespoons [[Worcestershire sauce]] | | 2 tablespoons [[Worcestershire sauce]] | ||
| Sea salt and [[freshly ground black pepper]] | | Sea salt and [[freshly ground black pepper]] | ||
|'''Topping''' | |||
'''Topping''' | |||
| 1 kg Desiree [[potatoes]], peeled and cubed | | 1 kg Desiree [[potatoes]], peeled and cubed | ||
| 50 g (2 oz) [[butter]] | | 50 g (2 oz) [[butter]] | ||
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| [[Sea salt]] and [[freshly ground black pepper]] | | [[Sea salt]] and [[freshly ground black pepper]] | ||
| 15g Freshly grated cheddar cheese (optional) | | 15g Freshly grated cheddar cheese (optional) | ||
}} | }} | ||
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[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/shepherdspie|#shepherdspie]] [[Special:Search/grated|#grated]] [[Special:Search/potatoes|#potatoes]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/onion|#onion]] [[Special:Search/redwine|#redwine]] [[Special:Search/butter|#butter]] [[Special:Search/chickenstock|#chickenstock]] [[Special:Search/parmesancheese|#parmesancheese]] [[Special:Search/eggyolks|#eggyolks]] [[Special:Search/worcestershiresauce|#worcestershiresauce]] | ||
</code><!-- /footer hashtags --> | |||
Latest revision as of 16:06, 7 April 2024
We guarantee that this classic shepherds pie recipe won't leave you feeling sheepish!
If you prefer a more spicy version, try our shepherd's pie with spicy lamb and pine nuts instead.
| Shepherds pie | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 884 |
| Ready in: | 1 hour |
| Prep. time: | 10 minutes |
| Cook time: | 50 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 22nd January 2013 |
|
Best recipe reviewSuch a classic dish 4.7/5 Just as Mum made, every week when I was a kid. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Filling
- 2 tablespoons olive oil
- 500 g (1.10 lb) lean minced lamb
- 2 cloves garlic, minced
- 1 large onion, grated
- 1 large carrot, grated
- 250 ml (0.43 pint - 8.45 fl oz) red wine
- 300 ml (0.52 pint - 10.10 fl oz) good chicken stock
- 2 teaspoons cornflour (optional)
- Handful of French green beans, roughly chopped (optional)
- 1 small yellow bell pepper, de-seeded and sliced (optional)
- 1 small green bell pepper, de-seeded and sliced (optional)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon rosemary leave, chopped finely
- 1 tablespoon tomato puree
- 2 tablespoons Worcestershire sauce
- Sea salt and freshly ground black pepper
- Topping
- 1 kg Desiree potatoes, peeled and cubed
- 50 g (2 oz) butter
- 2 egg yolks
- 15g Freshly grated Parmesan cheese
- Handful of freshly chopped parsley
- Sea salt and freshly ground black pepper
- 15g Freshly grated cheddar cheese (optional)
Mise en place
- Preheat the oven to 175°C (350°F - gas 4)
Method
- Heat 2 tablespoons olive oil in a large pan, season the mince and brown on a high heat for 3 minutes - I find a large wok good for this as it seems to be easier to get very hot for reducing liquids
- Add the grated onion, grated carrot and the garlic and fry for a few more minutes
- Add the herbs, Worcestershire sauce, tomato puree and mix well
- Turn the heat up and add the red wine, stirring well until the wine reduces
- Add the chicken stock reduce the heat and simmer for 10 minutes
- If you prefer a thick gravy, mix two teaspoons of cornflour and a little cold water and stir this into the mix now
- If using other vegetables that don't need to much cooking, like the peppers and beans add then now
- Boil the potatoes until cooked (about 17 minutes)
- Drain well and return to the hot pan for a few minutes to dry out
- Mash, using a potato ricer if you like your mash really smooth
- Whisk the egg yolks with 2 tablespoons of freshly grated Parmesan cheese and mix into the mash with half of the butter, season to taste
- Pour the mince into a large ovenproof dish
- Add the mash topping a spoonful at a time
- Fluff the mash with a fork and grate a little more Parmesan and maybe some Cheddar over the top.
- Dot the remaining butter evenly over the top.
- Bake for 20 minutes
- If you like the top really crispy, finish by browning under a grill
Serving suggestions
Sprinkle with chopped parsley and serve with minty peas.
See also
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