As promised our family recipe for Shepherd’s pie!
What you need:
- 500 gr lamb / beef (or minced quorn / seitan for the veggies or both), to make two dishes, that’s what I do!
- 3 medium sized onions,
- garlic (I use several cloves ) ,
- 3 sliced up carrots,
- 3 celery stalks (peeled!),
- a good handful of peas,
- 2 handfuls of chopped up mushrooms,
- 3 sliced tomatoes,
- 350ml beef or vegetable stock / gravy (or you can make your own ) ,
- soya sauce,
- Worcestershire sauce (exists since 1869),
- grated Parmesan cheese,
- paprika, salt, pepper to your liking,
- herbs de Provence
For the mash:
- 700g potatoes (weighed with peel on!),
- salt, pepper,
- milk and
- an egg
( my husband hates nutmeg so we don’t add that )
What to do:
- Start to fry the chopped onion and the garlic until wilted and remove.
- Take the minced meat and add pepper, salt, some herbs the Provence, rosemary, bayleaf, a tablespoon of mustard, sprinkle some Worcestershire sauce and a bit of soya sauce onto it. Simply fry it (you choose: with butter, olive oil or as we do with organic virgin coconut fat, keeps the cholesterol down).
- Then mix it with the chopped onion and the garlic and put it in your oven dish.
- Meanwhile you put all the veggies in the frying pan, stir fry them and then add the stock and let it simmer till they’re “al dente”. Add them on top of the meat or if you prefer mix them with the meat. (The juice of the veggies, I keep and make a nice soup later with it as veggie base!)
- Cook your potatoes, drain them. Add pepper, salt, 3 good spoons of butter, an egg and mash them, add a bit of milk. Taste whether you think it’s to your liking, if not add more salt or pepper or milk. It has to stay fluffy not runny! Add on top of your dish.
- Grate cheese (I love Parmesan cheese ) take breadcrumbs and sprinkle on top of the pie.
- Put little dashes of butter all over and sprinkle some paprika all over (will give you a nice crust).
My husband prefers it just with potatoes on top, scored with a fork and butter on top (so no cheese or breadcrumbs), but to be honest, he loved this crust ( my extra added touch: the Parmesan cheese). Don’t forget, originally it was made with the leftovers of Sunday dinner. You just add bits (if there’s not enough meat left over, you add some mincemeat) to create this dish then.
If you have too much to fill one dish, prepare a second one (you can freeze it in small portions later!).
Time for the oven :
- Set in the oven about 35 minutes at 225° C (which I did for the pictures) or until the dish is bubbly and the potatoes are all brown and crispy all around the rim.
- Or you lower the heat to 180° so it’ll take longer, but the longer you leave it in the oven, the better because all the flavors marry ( I would advise you to do that).
Don’t forget now is the time for a picture of your homemade Shepherd’s pie in your lovely old fashioned oven dish!
Do try this recipe and yes of course I’d love to know how it went! Keep me updated!