by Marcus Bentley Wise

Created on: December 17, 2009   Last Updated: December 19, 2009

Shepherds pie is a very traditional British dish that uses the left over roast lamb from the Sunday dinner the day before. Also packed with vegetables and topped with mashed potato it was what was known as a wash day dinner. Normally the washing that did take all day to do was done on a Monday and you could make this up and pop it in the oven and bake it as you got on with something more important.

 To make my version you will need the following.

1 tbsp vegetable oil
1 onion, peeled, finely chopped
2 garlic cloves, peeled, finely chopped
1 tsp chopped fresh rosemary and thyme
2 carrots, peeled, chopped
½ swede, peeled, chopped
1 large parsnip, peeled, chopped
20g/¼oz tomatoes puree
1 litre/1¾ pints meat stock
320g/11½ oz of minced lamb

Salt and ground black pepper
150g/5oz peas

Plain flour
3-4 floury potatoes, such as Maris Piper or King Edward
1-2 tbsp butter
dash milk

 Take your lamb and place it in to bowl break it up with your finger if it is very solid. Then dust with some flour and season with a good dash of pepper and salt. Also add the fresh herds. The amount of salt, pepper, and herbs you use is up to you. I would say do not go over the top as you can always season later if you think it needs some more . 

 Now take a thick bottomed pan and heat it up; add the oil. Once warm add the onions and garlic and cook till softened. Now that you have done that add the lamb. Cook the lamb till it has started to take a little colure and go brown. Also keep stirring it as it might stick with the flour on it. Now add your chopped vegetables and tomato puree. Cook till the vegetables have started to soften a little then add the stock.

 Once that this has cooked reduced a little it will thicken up. At the very end of the cooking add the peas. Do not worry about cooking them as they will cook as the dish is baked.  Then take it of the heat and place in to a deep oven proof dish.

 Now to make your mash potato topping boil your potatoes till they are fully cooked all the way through. Then drain them and add the milk and butter and cream them all together till you have a good consistency.

 Now all you have to do is top your lamb filling with the mashed potato. Now you can pipe this on with a piping bag or you can just spoon it in an even fashion and finish by using a fork to make a pattern. Then place it on a trey and bake in a hot oven for about half an hour till the potato starts to go brown on the peaks of mash.

 And that is that, a grate simple cost effective dish that is good and wholesome.    

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