British Classics Cookery School #1: Shepherd’s Pie

> Serves 8

> 60ml Olive Oil
> Salt and Pepper
> 1kg lean minced Lamb or Beef (although technically if you use beef, it becomes Cottage Pie)
> 2 large onions, grated finely
> 2 large carrots, grated finely
> 4 cloves garlic, grated finely
> 50ml Worcestershire Sauce (Lea & Perrins is the one, I think it’s available quite widely in the US now)
> 30g Tomato Puree
> 1 tsp Thyme leaves (dried is fine)
> 1 tsp chopped Rosemary (ditto)
> 500ml Red Wine (Beer is a fine substitute, but wine is the best by far)
> 600ml Chicken Stock (powdered is fine)
> 2kg Potatoes, peeled and cut into chunks
> 100g Salted Butter
> 4 egg yolks
> Cheddar cheese or similar, to grate over at the end
> 1. Pre-heat the oven to 180deg.C/gas mark 4/350 deg.F
> 2. Heat the oil in the largest saucepan you have until hot, then season the mince and fry for 2-3 mins. Stir the onions, garlic and carrot into it. Add the Worcester sauce, tomato puree and herbs and cook for 1-2 mins, stirring constantly. Pour in the red wine and reduce (boil down) until the liquid has almost completely evaporated. Add the chicken stock, bring back to the boil then simmer until the sauce has thickened.
> 3. Meanwhile, cook the potatoes in boiling salted water until completely tender. Drain, then return to the pan and dry them out briefly over a low heat. Either mash or (for the best, smoothest mash) pass through a potato ricer, then beat in the egg yolks followed by the butter. Check the seasoning.
> 4. Spoon the mince into a large rectangular ovenproof dish(or divide it into a few dishes). Using a large spoon, layer the mash generously on top of the mince, starting round the outside then gradually working towards the middle, until covered in a smooth level layer of potato. Wipe round the edges of the dish to give a clean finish, then drag a fork in straight lines across the surface of the pie, either horizontal or vertical, to give a ridged surface. Brush on a little melted butter, then put into the oven for approx 20 mins, until golden and bubbling. If you like, add some grated cheese to the top of the pie for the last 5 mins of baking. Cut into neat squares, and lift out pie portions onto heated plates. Serve with a bottle of Heinz Tomato Ketchup or a bottle of Worcester Sauce. Buttered carrots are a delicious vegetable to serve alongside it. God Save The Queen!!!

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3 Comments on “British Classics Cookery School #1: Shepherd’s Pie”

  1. Marius Says:

    That sounds delicious, and is full of just about every thing I’m not supposed to eat. 🙂

  2. Jill Says:

    What do you think of the pattern of the union jack made with a fork on the potato topping as a true british touch?

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