Shepherd’s pie
Arguably one of the most comforting foods around, this simple but satisfying dish is a winner any day of the week.
Apr 20, 2020 1:00am- Serves 4
- 25 mins preparation
- 1 hr cooking
Shepherd's pie. Its very name is evocative of greener pastures, with a weathered shepherd enjoying this simple meal at the end of a long cold day in the fields.
It's thought the British shepherd's pie – part of a long pie tradition dating back to the Middle Ages – originated in the north of England and Scotland where there were many sheep. It came about in thriftier days as a way to use leftover roast lamb, with the dripping put to good use to keep the meat moist.
According to Alan Davidson's definitive, the most effective way to date shepherd's pie is to trace the introduction of potatoes to England. This New World food was introduced to Europe in 1520 by the Spanish, but wasn't accepted by the British palate until sometime during the 18th century. The invention of mincing machines in the 1870s made the dish even more popular and it's around this time that its name was coined.
As its name suggests, the meat used in a shepherd's pie should be mutton or lamb, minced and simmered in stock with aromatic vegetables until tender and flavoursome. In our recipe, we've added red wine and Worcestershire sauce for depth of flavour. There's no need for pastry with this crowning glory of creamy mashed potato, baked long enough to create a golden crust. So, while a long day in the fields watching over sheep may not be on the cards for you, this dish will still warm the cockles of your heart in winter's depths. Dig in.
ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 garlic cloves, finely chopped
- 1 fresh bay leaf
- 800 gm minced lamb
- 2 tbsp tomato paste
- 250 ml (1 cup) brown chicken stock (see note)
- 125 ml red wine
- 60 ml (¼ cup) Worcestershire sauce
- 120 gm (1 cup) frozen peas, defrosted
- 1 cup (loosely packed) flat-leaf parsley, coarsely chopped
Creamy mash
- 800 gm desiree potatoes, coarsely chopped
- 250 ml (1 cup) pouring cream
- 100 gm butter, softened
method
- 1
Preheat oven to 200C. Heat oil in a pan over medium heat. Add onion, carrot, garlic and bay leaf and cook until vegetables are soft and start to colour (7-10 minutes). Season to taste, add mince and stir, breaking up mince with back of spoon until brown (5-7 minutes). Add tomato paste and stir to combine. Add stock, wine and Worcestershire sauce, bring to the boil, reduce heat to low and simmer until sauce is thick (20-25 minutes). Stir through peas and parsley and season to taste.
- 2
Meanwhile, for creamy mash, place potatoes in a pan and cover with cold salted water. Bring to the boil over medium heat and cook until tender (10-15 minutes). Drain potatoes and return to pan. Add cream and butter and mash until smooth. Season to taste.
- 3
Divide mince mixture between four 2 cup-capacity ovenproof dishes. Top with potato and bake until golden (10-15 minutes). Serve with extra Worcestershire sauce to the side.