Traditional Shepherd’s Pie
2017-04-11- Cuisine: English
- Course: Main
- Skill Level: Moderate
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Traditional Shepherd’s Pie
This recipe is for a Traditional Shepherd’s Pie made in Britain. Traditionally lamb was used and that is how it got the name shepherd’s pie because a shepherd looks over the lamb. A lot of people do however use beef now instead of the lamb just because beef seems easier to get.
Ingredients
Heat the oil in a medium saucepan, then soften the onion and carrots for a few minutes. When soft, turn up the heat, crumble in the lamb and brown, draining off any excess fat. Add the tomato purée and Worcestershire sauce, then fry for a few minutes. Pour in the beef stock and then bring to a simmer, then cover and cook for 40 minutes, uncovering after 20 minutes. Stir occasionally. Meanwhile, heat the oven to 350F. then make the mash potatoes. Next boil the potatoes in salted water for 10-15 minutes until tender. Drain, then mash the potatoes with the butter and milk. I use a beater and beat the potatoes for a few minutes to make them nice a fluffy. Put the burger mixture into an ovenproof dish, top with the mash potatoes 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 is starting to lightly brown and the juice from the burger mixture is bubbling through at the edges. (To bake from frozen, cook at 350F for 1 hr-1 hr 20 minutes until piping hot in the center.) Leave to stand for 5 minutes before serving.Method
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