Shepherd’s Pie

Shepherd's Pie

During my first year in the UK I couldn’t convince myself to towards British food and especially the pies. When I think of pies, I think sweet pies with fruits, chocolate, nuts etc. But meaty pies? Well, the concept just seemed odd. But I have to say that if there are any British dishes that I’m now a fan of it’d be the pies. They don’t look amazing but they’re delicious and pretty easily to make so you should give it a go!

This week I made a Shepherd’s pie. It’s basically nicely seasoned minced lamb covered with buttery mash and baked in the oven. It seriously tastes better than it sounds ūüėČ

Serves: 2

Cooking time: 1,5 hr


1tbsp olive oil

1 carrot, diced

1 celery, sliced

1/2 onion, chopped

250g mince lamb

2tbsp Worcestershire sauce

1-2 bay leaves

spring of fresh thyme

1 garlic clove, chopped

1tbsp tomato puree

1/2 cube lamb stock

3 large potatoes

50g butter

splash of milk for the mash

salt and pepper to season

1. Heat the frying pan with olive oil. Fry the carrot, onion and celery until softened (3-4 mins). Add the crumbled minced lamb and fry until cooked-through stirring frequently. Add the tomato puree and Worcestershire sauce, and cook for another minute.

2. Add the lamb stock, bay leaves, thyme, garlic to the pan. Season with salt and pepper, bring to boil and reduce gas to low heat. Simmer for 40 minutes, until the liquids have almost evaporated. If the stew is too liquid you can add some flour to thicken.

3. While the lamb with simmering, pre-heat the oven to 200 C. Boil the potatoes until soft. When ready, mash the potatoes with butter and milk. Season with salt and pepper to taste and set aside.

4. Once the meat is ready, transfer to a heatproof casserole dish, evenly top with mashed potatoes and transfer the dish to the oven. Cook for another 20 minutes until the mash begins to brown.



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