Traditional Shepherd’s Pie
How to make a delicious Shepherds or Cottage pie. Comfort food at its very best. Easy step by step instructions from start to finish.
Ingredients
Method
- 400g / 14oz Beef or Lamb (minced)
- 900g / 2lb Potatoes (mashed)
- 30g / 1oz Butter
- I White Onion (medium size finely diced)
- 85g / 3oz Carrots (diced small)
- 70g / 2½oz Sweet Corn
- 70g / 2½oz Diced green beans or Garden peas
- 300ml / ½pt Beef stock
- 6ml / 1tsp Worcestershire Sauce
- 1tbls Olive oil
- A little grated Cheddar cheese (optional)
- Wash and peel the potatoes and cut them into 3cm / 1½in pieces.
- Add enough water to just over them in a medium size pan, add 4g / ½tsp of salt, bring them to a steady low boil, get the lid on the pan and set your timer for 20 minutes.
- While the potatoes are boiling, get a large frying pan or wok, on a high heat and add a 1tbls of any cooking oil to the pan.
- Once hot, add your onions and carrots and fry until the onions are soft and starting to colour.
- Add your minced/ground meat, if it’s Lamb, you are making a Shepherd’s Pie, if you are using Beef, it’s a Cottage Pie ;).
- Stir fry and break down the meat until dark brown.
- You can now add the more tender vegetables, like sweet corn and fresh garden peas, I use sweet corn and cut green beans in the video. Toss and stir those in for a minute.
- You can now add your beef stock and Worcestershire sauce.
- Give that a good mix, bring to a steady boil and reduce until the filling thickens, see the video for the correct consistency.
- Once the time is up on the potatoes, drain them, season with salt and white pepper to taste, add the butter and mash them until nice and creamy.
- At this point, preheat your oven to 170°C / 340°F / Gas mark 3
- Once the filling has reduced, add it to suitable pie tin or ceramic pie dish, (link to the enamel pie tin that I use below) gently tamper it down with a spatula.
- Now you can carefully add the mashed potato a little at a time.
- Level off the potato with the back of a dessert spoon, once level, you can add a line pattern with a fork.
- An optional extra, grate a little Cheddar cheese over the top.
- Get it into the oven, bake for 25 minutes.
- Serve piping hot with winter green vegetables and John Kirkwood’s roast potatoes.
- Enjoy.
Equipment & products used in my kitchen and videos
Loose Base Fluted Pie Tin (23cm / 9in )
Original price was: £10.99.£9.99Current price is: £9.99.
Pro Food Homemade – Book 5: Tried & Tested Recipes not seen in any of my previous books.
Original price was: £10.99.£9.99Current price is: £9.99.
- Quick View
- Select options This product has multiple variants. The options may be chosen on the product page
Explore my other recipe books here
