Shepherd’s Pie is believed to have originated from Scotland and north England in the late 1700’s. The pie was baked by frugal housewives who were looking for different ways to serve leftover meat to their families. The term Shepherd’s Pie is said to have originated from this region where sheep were plentiful. Shepherd’s Pie is commonly made with beef mince, but I’m a stickler for lamb. Whoever heard of a shepherd hearding cows?
1 tablespoon of olive oil
800 grams of minced lamb
1 onion, finely chopped
1 carrot, finely chopped
1 stick of celery, finely chopped
1 cup of frozen peas
2 teaspoons or cloves of garlic
1 bay leaf, fresh or dried
2 tablespoons of tomato paste
1 cup of beef stock
60 ml of Worcestershire sauce
800 g of mashing potatoes, peeled and roughly chopped
250 ml or cream or milk
50 grams of butter
Salt to season
1.5 cups of grated tasty cheese (optional)
1. Preheat oven to 200 degrees celcius.
2. Heat oil in a pan over a medium heat and add onion, garlic, carrot, celery and the bay leaf and cook until vegetables are just soft (5-7 minutes). Add the mince, breaking it up with the back of the spoon and brown well. Add the tomato paste and stir until combined. Add the stock and Worcestershire sauce, bring to the boil then reduce heat and allow to simmer until sauce is thick (approximately 20 – 25 minutes).
3. While the mince is simmering, place potatoes in a large pot and cover with salted water. Bring to the boil before reducing to a medium heat for 10 – 15 minutes or until tender. Drain the potatoes, then mash with the butter. Once mashed, add the milk or cream and whip with a fork until light and fluffy.
4. Place mince mixture into a large baking dish, cover evenly with potato and sprinkle with cheese. Bake for 10 to 15 minutes or until golden.