This classic family recipe has finally found its way to you. The famous shepherd’s pie, which totally reminds me of my childhood, is perfect for this time of year!
(Although the original recipe is with ground lamb, I make it with ground beef.)
Feeds approx.:4 people
Ingredients:
- 1 tbsp. sunflower oil
- 1 large onion chopped
- 2-3 medium carrots, chopped
- 500 gr. beef mince meat
- 2 tbsp. tomato purée
- large splash Worcestershire sauce
- 500 ml beef stock
- 900 gr. potatoes, cut into chunks
- 85 gr. butter
- 3 tbsp. milk
Method:
- Heat 1tbsp. sunflower oil in a medium saucepan, then, soften 1 chopped onion and 2-3 chopped carrots for a few minutes.
- When soft, turn up the heat, crumble in 500 gr. beef and brown, tipping off any excess fat.
- Add 2 tbsp. tomato purée and a large splash of Worcestershire sauce, then fry for a few minutes.
- Pour over 500 ml beef stock, bring to a simmer, then cover and cook for 40 minutes, uncovering half way.
- Meanwhile, heat the oven to 180˚c then make the mash. Boil the 900 gr. potato, cut into chunks, in salted water for 10-15 minutes until tender. Drain, then mash with 85 gr. butter and 3 tbsp. milk
- Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.
- Bake for 20-25 minutes until the top starts to colour and the mince is bubbling through at the edges.
- Leave to stand for 5 minutes before serving.
Voilà
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