Dinner – Shepherd’s Pie Method


1. Preheat the oven to 180 °C/gas mark 4. 2. Peel the potatoes, rinse them and cut them into evenly sized chunks.


3. Put the potatoes in a large saucepan, cover them with cold water and add a pinch of salt. Set aside.


Filling 4. Remove the top and bottom of the onion and peel. Cut in half and finely dice. 5. Peel and crush the garlic. 6. Top and tail the carrots, peel and finely dice. 7. Wash the mushrooms and thinly slice. 8. Boil the kettle.


9. Preheat a frying pan or saucepan over a high heat, add the oil and heat it for 30 seconds. Add the onions and sauté for 3–4 minutes until soft. Add the garlic and sauté for 1 minute.


10. Add the mince and cook for 6–7 minutes until fully brown. 11. Add the carrots and cook for 4–5 minutes. 12. Add the mushrooms and cook for 3–4 minutes. 13. Add the flour, stir into the mixture and cook for 1 minute. 14. Pour 150 ml boiling water into a jug, add the stock cube and stir with a fork to dissolve.


15. Add the stock, Worcestershire sauce, salt and pepper to the mixture, stir well and bring to the boil. Turn down the heat and simmer for 20 minutes, stirring regularly.


16. Once the filling is thickened, remove it from the heat and pour it into the ovenproof dish. Topping


17. Meanwhile, boil the potatoes for approximately 20 minutes or until tender when a fork is inserted.


18. Remove the potatoes from the heat and drain using a colander. Put them back into the saucepan and allow them to dry out for a few minutes.


19. Add the butter, milk and a pinch of salt and pepper. Mash well until no lumps remain. Beat with a wooden spoon until creamy and smooth.


Assembly


20. If time allows, use a piping bag fitted with a large nozzle to cover the filling with mashed potato. If not, gently spoon the potato onto the filling and smooth out with a fork. Use the tines of the fork to make ridges in the topping.


21. Bake for 25 minutes until the topping is golden and the meat is bubbling. To serve Garnish with a sprig of parsley. Food For Thought


Shepherd’s pie gets its name from the lamb used in it. If beef is used, it is called cottage pie.


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