Shepard’s Pie

Shepard’s pie originated in Ireland, so with our Irish heritage there is no wonder it is a family favourite! I still remember visiting my family on the west coast of Ireland a few years ago in the middle of their winter (aka December!). We went to a local Irish pub down the road from where my grandpa grew up and all I had the most delicious Shepard’s Pie. 

It is perfect on a cold winter day, just serve with a side of broccoli or your other favourite veg. Or just serve alone as this Shepard’s pie is loaded with vegetables!

When you are making the pie leave the mince to simmer as long as possible. While the recipe says 10-15mins (and that is plenty), the longer you leave it on a low heat the more depth of flavour you will get!

Just like bolognese this is another dish I love to cook double quantity of and freeze some of the mince base for a quick and easy dinner when I am busy.

Let your mince cool for a little while before you top with the mash potatoes and this will allow the mash potatoes to be easily spread over the mince mixture. 

Then to make the top of the Shepard’s pie extra crunching run a fork through the top of the mash potato to create little ridges that will crispen’ up in the oven. 

The cheese is totally optional, but a delicious addition on top and that allows for a little extra crunch!

Allow the shepard’s pie too cool a little before serving as the mince will get very hot under the mashed potato.

Then enjoy this winter classic with your whole family. It is loaded with veg that the kids will hardly notice so is perfect for a healthy hearty winter meal!

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Shepard’s Pie

With winter upon us, what better than a hearty warming Shepard's pie! Loaded with veggies, this is the perfect nourishing winter meal for the whole family.

Course Dinner

Keyword Dinner, lamb, pie, Potato, shepard's pie, vegetables

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Servings 8 people

Ingredients

• 1 tbsp olive oil
• 1 brown onion finely diced
• 2 sticks celery finely chopped
• 2 carrots finely chopped
• 1 zucchini finally chopped
• 2 garlic cloves
• 1 kg lamb mince
• 2 tbsp tomato paste
• 1.5 cup beef stock
• 1 can (400diced tomatoes
• 1 tbsp wosterchire sauce
• 2 tsp cornflour
• ¾ cup green peas frozen
• 1 kg white potatoes peeled and cubed
• 50 g butter
• ½-3/4 cup milk
• 50 g parmesan cheese grated

Instructions

• Heat the oil in a large heavy base saucepan. Add the onion, celery, carrot and zucchini and cook for 5mins until it begins to sweat and soften. Add in garlic cloves and cook off for 1min. Add in the mince and cook in 2-3mins until it starts to brown.
• Stir in tomato paste, beef stock, diced tomatoes and wosterchire sauce. Combine corn flour with 1tbsp of water in a small bowl to remove lumps and then stir it into your mince mixture. Bring the mixture to a bowl and then reduce to a simmer and cook for a further 10-15min until it starts to thicken. Stir occasionally to prevent it sticking. Allow to cool slightly while you make the mash.
• Preheat the oven to 200C.
• Add potatoes to a large saucepan and top with water. Heat on high until water begins to boil. Cook for 7-10mins until potatoes are soft. Drain the potatoes and then add back into the saucepan. Use a potato masher or fork to mash the potatoes whisk in butter and milk into the potatoes until they are smooth.
• Pour mince into a large baking dish and then spread mashed potato over the mince. Use a fork to drag it along the potato, this will create a crunchy top! Sprinkle with parmesan and then bake in the oven for 40-50min until meat is bumbling and potato is crunchy and golden.