by Carlo Rossini

Created on: August 16, 2010   Last Updated: August 17, 2010

AUTHENTIC SHEPHERDS PIE RECIPE

Although it is wonderful that Shepherds pie is a family favourite across the globe, and has been enjoyed as a comforting meal for quite literally hundreds of years, it is slightly sad that over the passing of time, many of the original traits of the original recipe have been almost lost.

Firstly, the centuries old traditional British recipe, calls for the use of Lamb rather than Beef, (the clue is in the name) and secondly, the modern day adaptation of Shepherds Pie normally involves ground meat, where the original used leftover lamb, simply shredded, or roughly cut, from the traditional Sunday Roast.

Is this a bad thing, or a complaint, well not really, but if your looking to try the authentic recipe, I really suggest you give this a try next time you have leftover Roast Lamb. Shepherds pie is a very simple hearty affair, and that is what makes this original recipe absolutely delightful.

INGREDIENTS:
For the filling;
5-10ml of vegetable oil
1 large onion finely diced
1 large carrot finely diced
1 tsp of tomato concentrate (paste)
1 clove of garlic, made into a paste
500g of shredded or rough cut, left over roast lamb,
300ml of a good lamb stock, (or chicken stock)
100ml of red wine
a sprig of fresh thyme, and rosemary
splash of Worcestershire sauce (optional)
salt and black pepper

For the topping;
4-5 large potatoes
100ml of double cream
50g butter
salt and white pepper

GET COOKING:

-In a hot pan add the oil, and the diced carrot and onion, cook until they are softened, and the onion has taken on a little colour. At this point add the garlic (avoid adding it to early as darkened garlic is VERY bitter), reduce the heat and cook for a few extra minutes, then add the tomato paste.

-Next you can add the lamb, the red wine, the stock, the sprig of thyme and rosemary (tie together for easy removal), the Worcestershire sauce, and season generously with the salt and black pepper.  Cover the pan, and cook for around 20-30 minutes covered.

-Meanwhile peel your potatoes, boil until soft, and mash them, using the cream and butter to loosen to a smooth texture, season with white pepper and salt. Set this to one side.

-Returning to your main pan, you can now uncover, and continue to cook, until you get a nice thick texture meaty filling, adjust the seasoning at this stage.  Once you are happy, pour mixture in a large baking dish, preferably glass or stoneware, and allow to cool slightly.

-Next using a spatula carefully put the potato topping onto the sex mixture, and serrate the surface using the back end of a fork, to create gentle peaks and troughs (like a ploughed field).

-Next put the baking dish into a pre-heated oven at Gas Mark 5, middle shelf (if not fan assisted) and bake for around 30 minutes, until the potato is nice and golden brown, with the peaks being slightly darker. Enjoy!

SERVING SUGGESTION:

I love to serve Shepherds pie, with the addition of a nice thick gravy, and served with pan fried glazed carrots as a side. These are simply carrots which are gently fried over a long period with butter, and a drop of water, which produces a lovely glaze.

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