Shepherd’s Pie

Serves 6

Prep Time: 1hr

Cooking Time: 1h

What you need:

Filling:

  • 500g mince beef
  • 1 medium onion
  • 1 bay leaf
  • 1 tsp ground black pepper
  • 1 tsp ground white pepper
  • Salt to taste
  • 2 Tbsp Vegetable Oil
  • 1 Cup frozen mixed vegetables (I used carrots, peas, corn & beans)
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp Dijon Mustard
  • 2 Tbsp Tomato Paste
  • 2 Cups Beef stock
  • 2 Tbsp of flour mixed in half a cup of cold water

Potatoes:

  • 600g potatoes
  • 2 Tbsp Milk
  • 1 Tbsp Butter
  • Salt to taste

Toppings:

  • Bread crumbs
  • Shredded mature Cheddar cheese
  • 2 knobs of butter

 

Method:

This is a dish that’s very dear to my heart. My mom made it for us a lot and we’ve always known it by it’s French name Hachis Parmentier. And it wasn’t  until I ordered “Shepherd’s Pie” for the first time at a restaurant that I realized it’s the same dish!

You should have seen my face the day I ordered “Cottage Pie”!

I have also made it myself in so many versions that I think I have finally found my favorite, and I am sharing it with you.

Start by boiling your potatoes. Peel and wash your potatoes, cut them into large chunks and place them in a pot with cold water. Place on the hob and bring to a boil. Do not let them cook completely. Check them with a fork and remove them from the water when they are still a bit undone.

Preheat your oven to 190 degrees Celsius.

While your potatoes are cooking, make your mince filling.

Fry your beef mince in some vegetable oil until brown, add your chopped onions, bay leaf, salt and peppers and stir and cook until well done.

Add your frozen mix of vegetables. I had a bag of mixed carrots, peas, beans and corn, you can use whatever you have, but the best is carrots and peas.

Then add the Worcestershire sauce, Dijon Mustard, Tomato Paste and the 2 Cups Beef stock and your water and flour mixture. Bring to a boil.

The flour and water mixture will help the sauce thicken.

Now that your potatoes are done, add your milk, butter and salt and mash them with a fork roughly to obtain potato chunks.

Lay a thin layer of potatoes at the bottom of your oven baking dish.

Add your mince mixture using a sieve spoon, you don’t want too much liquid in there. Keep the remaining sauce to make a gravy.

Then add the remaining potatoes on top and cover all the mince.

Sprinkle the top with a mixture of bread crumbs and cheddar cheese.

Place some butter on top.

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Bake in the oven for an hour.

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While it’s baking, sieve your sauce and bring it to a boil.

Serve with a side salad and drizzle some of that gravy you just made!

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Yum Yum

Bon appetit!

 

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