Winter is definitely here, there’s no denying it! How awful is this blustering wind and pouring rain?!!! I love to fully embrace all things comforting and warm when it’s so miserable outside, including my food.
My boyfriend loves this meal but I tried to put him off as much as possible because I thought I wasn’t much of a fan, but actually I take it all back…Shepherds Pie is delicious!
Rich beef mince in a gravy sauce topped with creamy mashed potato. Simple, tasty, comforting, hearty winter grub.
Prep Time: 15 minutes Cook Time: 1 hour 30 minutes Servings: 6
- 500g pack of lamb mince (if you want to use beef, go ahead, but it’s then a cottage pie, not a shepherds!)
- 1 large onion, diced (leave out if following FODMAP)
- 2 – 3 medium carrots, grated
- 1 celery stick, diced
- 2 tablespoons of tomato purée
- 1 tablespoon oil
- 500ml rich beef stock (ensuring it is gluten free. I’m currently using Knorr stock pots)
- 900g potatoes, cut into chunks
- Knob of butter
- Splash of milk
- Optional extra of a large splash of Worcestershire sauce
- Toppings of grated cheddar cheese and sliced tomatoes
- In a large dish, heat the oil over a medium heat and add in the onions, carrots and celery. Cook for 5 – 10 minutes until they start to soften
- When soft, add in the lamb mince, using the spoon to break up into pieces. Cook through until it is browned, and then drain off the fat from the pan
- Once the fat is removed, add in the tomato puree and cook out for a few minutes. Add the Worcestershire sauce at this point if using, and fry for a few minutes
- Add in the stock, turn down the heat and cover. Let it simmer away for 15 minutes. Remove the lid to reduce the sauce for a further 15 minutes
- Whilst this is happening, put a large pan of salted water on to the boil and add the potatoes to the pan. Cook until tender, which should take 10 – 15 minutes dependant on how big the pieces are, and drain. Mash the potatoes with the butter and milk, until smooth. Try not to overwork the potato otherwise it will start to go gloopy
- If the dish that you have used to cook the mince is not ovenproof, remove and place in an overproof dish. Top with the potato, roughly spread over the mince, roughing up with a fork as these are the bits that will go nice and crispy once baked. Sprinkle over with the cheese, and place the tomato slices on top
- Next, place in an pre-heated oven at 180 degrees. I usually start to bake the Shepherds Pie with the lid or foil on top for about 30 minutes. I then remove the lid and let the top crisp up and bake for a further 20 – 30 minutes until you can see the mince bubbling up at the sides and the cheese is nicely browned
- Remove from the oven and let it sit for 5 – 10 minutes. Steam any veg you wish to serve it with at this point. Serve and enjoy!