Shepherd’s Pie

Shepherd’s Pie; a great comfort food, was traditionally made with the leftover meat from Sundays roast lamb and would be served up for dinner on Monday.

The meat would be minced and my mother talks of also using leftover vegetables by mincing them with the meat to make the base for the pie.

Mincing leftover cooked lamb makes the best shepherds pie.

No food waste

This is an excellent way to ensure that food is not being wasted and it’s a tradition I’ve carried on although I sometimes freeze the meat for using later. Freeze the remaining roast whole and mince when just prior to making the shepherd’s pie.

In the absence of leftover cooked meat it’s fine to use lamb mince. If using cooked meat it can be chopped if you don’t have a mincer.

Traditional recipe

This is the recipe my mother always used and as shepherd’s pie was always a favourite dinner for me when I was a child, I still use the same recipe today. Don’t be put off by the addition of tomato ketchup. It adds essential flavour to the base and it’s an ingredient I’ve noticed some top chefs using in pies and meatloaves.

Shepherds pie

Print Recipe

Shepherds pie made from leftover cooked minced lamb is a delicious comfort food dinner.

• CourseMain Dish

Servings	Prep Time
4	20 Mins

Cook Time

30mins

Servings Prep Time 4 20 Mins

Cook Time 30mins

Shepherds pie Print Recipe Shepherds pie made from leftover cooked minced lamb is a delicious comfort food dinner. CourseMain Dish Servings Prep Time 4 20 Mins Cook Time 30mins Servings Prep Time 4 20 Mins Cook Time 30mins

Ingredients

• 1 tbsp rapeseed oil
• 1 large onion, chopped
• 2 medium carrots, diced
• 6 large mushrooms, sliced
• 500g cooked leftover miced lamb Substitute with uncooked lamb mince if you don't have cooked lamb.
• approx 1 tbsp plain flour I use a flour shaker to add the flour to the pan.
• 250 ml stock beef, vegetable or chicken.
• 2 generous tbsp tomato ketchup
• 1-2 tbsp worcester sauce
• 1 sprig fresh thyme use half tsp dried if no fresh

topping

• 500g potatoes , peeled and roughly chopped
• 2 large large parsnips, peeled and chopped into a small dice
• 1 medium leek, chopped.
• butter and milk for mashing

Servings:

Instructions

1. Heat the oil in a large saute pan, add the onion and cook for 2-3 minutes. Add the carrots and mushrooms and continue cooking for 5 minutes until the vegetables start to colour.
2. Meanwhile prepare the potato and parsnip topping. Place the potatoes and parsnips in a large pan of salted water, bring to the boil and simmer for approximately 15 minutes until tender. Drain and mash with the butter and milk. Beat in the leek if using.
3. If using cooked minced lamb - add the stock, ketchup, Worcester sauce and thyme to the pan and mix together. Gently fold the cooked lamb through the mixture and gently heat through. Season with black pepper and salt if required.
4. If using uncooked lamb mince - add the lamb to the saute pan with the vegetables and brown, stirring to break up any lumps. Sprinkle on the flour and mix through. Cook for 1-2 mins, stirring to make sure the mixture does not stick to the bottom of the pan. Add the stock, tomato ketchup, Worcester sauce, black pepper and cook over a low heat, simmering for approx 45 minutes. Check seasoning and adjust if required.
5. Add the meat to a medium sized ovenproof dish and top with the potato mixture, using a fork to spread and make ridges on top.
6. place in the oven and bake for about 25 - 30 minutes until piping hot and the potato is golden.

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