Name: Shepherd’s pie
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped; 1 carrot, finely chopped; 2 garlic cloves, finely chopped; 1 fresh bay leaf; 800 gm minced lamb; 2 tbsp tomato paste; 250 ml (1 cup) brown chicken stock (see note); 125 ml red wine; 60 ml (¼ cup) Worcestershire sauce; 120 gm (1 cup) frozen peas, defrosted; 1 cup (loosely packed) flat-leaf parsley, coarsely chopped; Creamy mash; 800 gm desiree potatoes, coarsely chopped; 250 ml (1 cup) pouring cream; 100 gm butter, softened

Shepherd’s pie. Its very name is evocative of greener pastures, with a weathered shepherd enjoying this simple meal at the end of a long cold day in the fields.

It’s thought the British shepherd pie – part of a long pie tradition dating back to the Middle Ages – originated in the north of England and Scotland where there were many sheep. It came about in thriftier days as a way to use leftover roast lamb, with the dripping put to good use to keep the meat moist.

According to Alan Davidson’s definitive, the most effective way to date shepherd’s pie is to trace the introduction of potatoes to England. This New World food was introduced to Europe in 1520 by the Spanish, but wasn’t accepted by the British palate until sometime during the 18th century. The invention of mincing machines in the 1870s made the dish even more popular and it’s around this time that its name was coined.

As its name suggests, the meat used in a shepherd’s pie should be mutton or lamb, minced and simmered in stock with aromatic vegetables until tender and flavoursome. Whereas a cottage pie uses ground beef.

In our recipe, we have added red wine and Worcestershire sauce for depth of flavour and use lamb mince, but other variations can sometimes use ground beef instead. There’s no need for pastry with this crowning glory of creamy mashed potatoes, baked long enough to create a golden crust. So, while a long day in the fields watching over sheep may not be on the cards for you, this dish will still warm the cockles of your heart in winter’s depths.

Here’s our classic shepherd pie recipe. Dig in.

Ingredients

1 tbsp olive oil

1 onion, finely chopped

1 carrot, finely chopped

2 garlic cloves, finely chopped

1 fresh bay leaf

800 gm minced lamb

2 tbsp tomato paste

250 ml (1 cup) brown chicken stock (see note)

125 ml red wine

60 ml (¼ cup) Worcestershire sauce

120 gm (1 cup) frozen peas, defrosted

1 cup (loosely packed) flat-leaf parsley, coarsely chopped

Creamy mash

800 gm desiree potatoes, coarsely chopped

250 ml (1 cup) pouring cream

100 gm butter, softened

Method

1.Preheat oven to 200C. Heat oil in a pan over medium heat. Add onion, carrot, garlic and bay leaf and cook until vegetables are soft and start to colour (7-10 minutes). Season to taste, add mince and stir, breaking up mince with back of spoon until brown (5-7 minutes). Add tomato paste and stir to combine. Add stock, wine and Worcestershire sauce, bring to the boil, reduce heat to low and simmer until sauce is thick (20-25 minutes). Stir through peas and parsley and season to taste.

2.Meanwhile, for creamy mash, place potatoes in a pan and cover with cold salted water. Bring to the boil over medium heat and cook until tender (10-15 minutes). Drain potatoes and return to pan. Add cream and butter and mash until smooth. Season to taste.

3.Divide mince mixture between four 2 cup-capacity ovenproof dishes. Top with potato and bake until golden (10-15 minutes). Serve with extra Worcestershire sauce to the side.

Styling by Adelaide Lucas

Styling by Vanessa Austin

Ingredients

Method

Related stories