Shepherd’s pie has remained our family favourite for many years due to its classic ingredients, and so I can assure you that should you follow this particular recipe you’ll soon discover exactly why this dish looks unlikely to fall from favour in our household anytime soon, and although the preparation requires at least thirty minutes of your time, the end result looks and tastes sublime.
Ingredients (Serves 4)
2 Tbsps Olive Oil
400g Minced Beef
Medium Onion (finely chopped)
2 Beef Stock Cubes
2 Garlic Cloves (peeled and grated)
2 Handfuls of Garden Peas
Tbsp Dried Thyme
0.5 Tsp Mustard Powder
Tbsp Dried Oregano
Tbsp Worcestershire Sauce
Tbsp Tomato Purée
Tsp Plain Flour
6-7 Maris Piper Potatoes (peeled)
100g Mature Cheddar Cheese (grated)
Tsp Salt and Freshly Ground Pepper
400g Tin of Chopped Tomatoes
How to Cook
1. Heat the oil in a 26cm non-stick chef pan, and gently fry the onions and garlic until soft and slightly browned.
2. Add the minced beef and brown slowly while stirring.
3. Add the stock cubes, mustard powder, Worcestershire sauce, tomato purée, dried thyme, oregano and salt and pepper, and stir well to mix.
4. Add the peas, chopped tomatoes and water, and simmer partially covered for 30 minutes, stirring occasionally to prevent sticking.
5. Pre-heat your oven to 160°C
6. Cube and par-boil the potatoes for around 10-15 minutes, and then mash with half of the cheddar and all of the butter.
7. Add flour to thicken the meat sauce, and then pour it into a suitably sized casserole dish.
8. Level the meat sauce with a spoon, and then top it with mashed potato, evenly spreading it across the meat, (you can use a fork to create a nice swirling pattern in the potato) before evenly sprinkling the remaining half of the cheese on top.
9. Bake in centre of the oven for 30-35 minutes, placing a baking tray on the shelf below to catch any excess meat sauce that might bubble out during cooking.
10. Remove and let it stand for 5-6 minutes, before serving as required.
This robust meal goes brilliantly with chopped or sliced carrots and steamed broccoli, while it’s equally delicious with a generous dollop of tomato sauce on the side!