How to make a good Shepherd's Pie - Recipe

Let’s be honest, not all recipes on the internet are winners. Therefore I prefer to trust a recipe more if it is from someone’s grandma, mother, or mother-in-law. That way you know it is a family favorite. Shepherd’s pie comes from the UK. It is a favorite in many homes and there are a lot of different recipes on the internet out there. But does it taste good? Well, I know this recipe does. This is a traditional recipe from grandma’s kitchen with the extra luxury of adding a few mushrooms if you like.

Time: 1 Hour

Difficulty: Medium to Easy

Inspiration: Grandma’s Love

Family Favorite Shepherd's Pie

Ingredients:

1kg ground lamb mince (minced meat)
1 large onion, finely diced (I love red onion)
1 tsp dried thyme (you can use origanum as well)
1 tbsp tomato puree
1 or 2 bay leaves
1 punnet mushrooms, finely chopped (optional)
2 carrots, grated
1 glass of Red Wine (The one you prefer to drink – Cabernet or Merlot works best)
4 tbsp Worcestershire Sauce
500ml Stock of your choice (I use lamb stock cubes)
2 tbsp Maizina (mixed with a little bit of water or Gravy powder to thicken the sauce)

On the side make some mashed potato. Just enough to cover the dish with a top layer of creamy potatoes. (Chef’s tip: Adding a bit of cream and nutmeg, makes it extra delicious.)

How to make the shepherd pie:

Fry the onions, carrots, and minced meat until it begins to slightly soften and brown.
Add the herbs, spices, and wine and leave to simmer until soft.
Now add the stock, Worcestershire sauce, and tomato puree, and leave to simmer over low heat for another 30 minutes. Stir regularly.
Lastly, thicken the sauce with the Maizina or gravy powder.
Transfer to a baking dish. Top with the mash and finish with a layer of grated cheddar cheese on top.
Bate at 180 C for 15 minutes in a preheated oven, until the cheese melts.

Tips from the chef:

If you have fruit chutney, add a little bit (about half a cup) – just for that extra taste.
You can also add frozen peas to stretch the recipe.
I mix the cheddar cheese with the mash before spooning it on top of the beef – It’s just the way I love it. (No burned cheese on top.)