Recipe

Shepherds Pie Recipe

Add Step-by-Step Photos	Bonzaichef / All my dishes 2 years, 10 months ago This dish is another good ole british classic. The combintion of red wine, thyme, wild mushrooms & a good strong stock make this a taste bud pleaser everytime. As my ole mum would say as she slaved over a stove, 'It warms the cockles of your heart'.:-)) ... More Prep:45m Cook:100m Servings:4	Bonzaichef
	british hearty wholesome delicious

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veg

riverznnd

alexbutler

westernwis

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debwin

choclytcan

mitchki

leroux

tinam

meltingwok

geckofiend

Ingredients

25g/1oz dripping or 80ml olive oil

1 large onion, finely chopped

1small tin chopped tomatoes

100g Carrots, diced (optional)

100g assorted wild mushrooms, sliced(optional)

450g/1lb minced lamb-beef

125ml chicken, beef or lamb stock

100ml red wine

1 tsp anchovy essence(optional)

10ml/2sp Worcester sauce

2 bay leaves

2 sprigs of thyme

1 tbsp plain flour

salt and pepper

FOR THE MASH TOPPING

700g/1 ½ lb potatoes

55ml/ 2 fl oz milk

75g/3oz butter

1 egg yolk

Directions

In a large non-stick casserole dish heat 1 oz of dripping or oil. Add the large onion and cook for 5 mins.

Meanwhile, in a large frying pan, heat a little olive oil and fry the mince up evenly and cook until browned. While the meat is frying, break up any lumps with the back of the spoon.

Add the carrots and continue to cook for another 4-5 minutes.

meanwhile, in the casserole dish stir the onions and add the wild mushrooms, 1 tablespoon of plain flour (this helps to thicken the juices) and stir. Mix well and add 2 bay leaves, 2-3 sprigs of thyme and the anchovy essence and stir.

To the onion mix add the chopped tomatoes,red wine ,stock (keep a little aside, for putting into the mince pan to de-glaze) and Worcester sauce.

Add the cooked mince & carrots to the onion mix and then pour the reserved stock into the empty mince pan, scraping off any bits of mince left in the pan. Pour the remaining stock into the pan containing the mince & onion mixture.

Bring the mixture to the boil, adding a pinch of pepper and let it simmer for about 45 minutes.

Boil the potatoes, sieve and put into a bowl. Add the butter and egg yolk, and mash together. Season with salt and black pepper.

Pour the meat into an ovenproof dish and spread the mash on top, smooth over and mark with a spatula. Sprinkle some parmasan over the top if you wish.

Put the dish into the oven-gas mark 6 until it is bubbling and golden.

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Comments

meltingwok 2 years, 10 months ago said:
Bonzai you rock !! Shepherd's and Cottage pie bonus strike :) Way to go, mate :) Thanks for sharing, looks very yummy :) Yes, I got some worcestershire sauce left in my fridge, time to put it to use hehe :)

psy333che 2 years, 9 months ago said:
Sounds like a great one for these cold days
I have always wanted to make this and yours sounds delicious

ali_marea 2 years, 8 months ago said:
I'll definitely be making this for my family this weekend. Just the perfect thing for cool weather.

pilar 2 years, 7 months ago said:
This looks delicious ! It could also be prepared with leftovers.

riverznnd 2 years, 5 months ago said:
This is a very good recipe. I've made it twice and my husband just inhales it. It makes a goodly sized amount so Jack can heat up the leftovers at his leisure! :-) I've made a couple of comments about alterations I made the second time around with this lovely recipe.

dictionaryduck 2 years, 2 months ago said:
This turned out as the best dish I've ever made. Thank you!

jackmuldoon 2 years, 2 months ago said:
I'm sorry, but this is not sheperds pie. This a concoction of the original. It might be British, but its definitely not Scotch Irish. I'll give you the true recipe. This dish was derived from the potato farmers whom were servants and sheperds to the lords of the estate.Their product of the land became the table fare of many dishes that we still eat and enjoy today.

bonzaichef 2 years, 2 months ago said:
Your guess is as good as mine where it comes from:-))

lor 2 years, 1 month ago said:
It looks delish but I have to agree with jackmuldoon - being of Irish/English decent. I still say it looks delicious though ;-)

bonzaichef 2 years, 1 month ago said:
There has got to be a different variation of this pie in all four corners of the globe. This recipe was basically meat, with a layer of potato on top & baked. Like any recipe, in time, will adapt to modern tastes & ingredients. But I can whole heartidly guarentee you, this is Shepherds pie:-))

lor 2 years, 1 month ago said:
Mmmwaaaaaaaaaaaa... I didn't want to step on anyone's toes believe me. This recipe is not the one I recognized from childhood days but believe me, it still looks good and I am going to try it ;-) There are many adaptations of "Shepherd's Pie" just like "Stuffed Peppers" and "Chocolate Brownies" and "Blonde Brownies" and and and... It still looks good though and thank you! Cheers!!!

nemo 2 years, 1 month ago said:
*mouthwatering*

veg 1 year, 10 months ago said:
ON THE MENU...THIS IS A KEEPER. THANK YOU

debwin 1 year, 7 months ago said:
I don't care if it's traditional Shepherd's Pie or not...it will be on my dinner table this week.
Thank's for the recipe

dutchie326 1 year, 3 months ago said:
Wow..this looks great. Thanks for putting it out there.

mitchki 1 year ago said:
Made this for my husband last night. It was so yummy :) I made it with beef instead of lamb as he doesn't care for lamb, and it had a terrific rich flavor. Thanks!

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Alterations

riverznnd 2 years, 5 months ago said:
The first time I made this I had to keep checking the recipe to see what ingredient went in which pan. I found it's a bit more complicated than it needs to be. I'm making the pie tonight using just one pan: a dutch oven. I put all the ingredients in it, allowing time for the browning or cooking of each as needed, simmer it for 30-35 minutes (just long enough to cook the carrots), thicken it with the flour last, and finally put it in a casserole dish and cover with the mashed potatoes. If you have a pretty dutch oven such as a Le Crueset, you don't even have to put it in a casserole dish--just pop the pan into the oven.

Since Jack loves lots of gravy, I just added some more beef broth and red wine in proportion to the original recipe. Absolutely delicious! Thanks, Bonzai!

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