I was literally brought up on this dinner. Although Ri overkilled it in the end, It’s a classic rainy day Irish-Mammy dish. It’s also pretty economical, because it makes 6 portions and is good to freeze! I think Shepard’s Pie is technically lamb mince, but I use beef mince, suit yourself though! Enjoy!
Serves 6
Ingredients:
500g of minced beef
1/2 an onion and 1 garlic clove
500ml of beef stock
1 tablespoon of red wine
1 carrot + a handful of peas
2 tablespoons of Worchester Sauce
2 tablespoons of Soy Sauce
2 tablespoons of tomato puree
1 tsp each of rosemary, parsley, chilli powder & salt and pepper
2 tablespoons of flour
5 medium yellow potatoes
3 tablespoons of butter
3 tablespoons of cream
Handful of grated cheese (optional)
Directions:
1. Peel potatoes. Chop them into halves (If you chop them up too much,it makes the mash lumpy) Boil in salted water on medium-high heat, until soft. (about 13 minutes)
2. Finely chop onions and garlic. Sauté on a low heat in some olive oil. Add the mince meat. It’s important to keep this on a low heat, because the potatoes will take a while to cook anyway and there is nothing worse then overcooked minced meat!
3. Season with all herbs, including salt and pepper. Add the first ladle of beef stock, with the red wine and turn up the heat to medium.
4. Add peas and chopped carrots (I use a potato peel, so they are nice and thin) Add the tablespoons of soy sauce, Worcester, and tomato purée. Add the rest of the beef stock and and sieve in the flour to thicken the sauce.
5. Drain potatoes and season with salt and pepper. Cut the potatoes up with a sharp knife before you use a masher (prevents lumps) add butter and cream and grab your masher and start mashin’. Turn on your grill.
6. Spoon your meat mixture into the bottom of a lasagne dish. (We used individual pie dishes, because that’s what Ri does) Spoon the mash over,(I used a piping bag) and if you feel like it sprinkle on some grated cheese or brush over some melted butter. Grill until golden brown, serve and Voila!
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