Shepherd's Pie

    Search Small Steps Parenting
    Shepherd’s pie is a classic British dish with a great taste the whole family will enjoy. This Shepherd’s pie can be made beforehand, ideal for busy mums and dads then popped in the oven to cook. It freezes well too.
    Shepherd's Pie
    • 1 red onion
    • 2 carrots
    • 2 sticks of celery
    • 2 cloves of garlic
    • a small bunch of fresh rosemary
    • olive oil
    • 500g good-quality minced lamb
    • 1 x 400g tin of chopped tomatoes
    • 250ml lamb or vegetable stock, preferably organic
    • sea salt and freshly ground black pepper
    • 1.5kg Desiree potatoes
    • 100ml semi-skimmed milk
    • a large knob of butter

    How to make Shepherd's Pie
    1. Peel and roughly chop the onion and carrots 
    2. Trim and roughly chop the celery 
    3. Peel and finely chop the garlic cloves
    4. Pick off the rosemary leaves, discard the stalks 
    5. Heat a large pan on a medium heat add a good amount of olive oil with the onion, carrot, celery, garlic and most of the rosemary leaves
    6. Cook for 8 to 10 minutes, stirring occasionally, until softened 
    7. Turn the heat up, add the lamb mince, and brown for 10 minutes, stirring occasionally 
    8. Use a sieve or slotted spoon to drain away any excess liquid from the pan, then add the tinned tomatoes
    9. Pour in the stock, season with a good pinch of salt and pepper and stir well, bring to the boil 
    10. Reduce to a low heat, put the lid on slightly ajar, and simmer for 1 hour
    To make your mash potato topping
    1. Peel the potatoes, cut them into halves and quarters depending on their size, and put them into a pan of salted, boiling water 
    2. Boil for about 10 minutes until tender 
    3. Stick a knife into them to check they’re soft all the way through
    4. Drain in a colander and return them to the pan 
    5. Add the milk, butter and a pinch of salt and pepper 
    6. Mash until smooth and creamy
    7. Preheat the oven to 190ºC/375ºF/gas 5 
    8. Transfer the lamb mixture to a large ovenproof baking dish
    9. Spoon the mash evenly over the top and scatter the remaining rosemary leaves into the top
    10. Cook in for 25 minutes, or until the mash topping has turned golden and the lamb is bubbling
    11. Serve with peas or your favourite vegetables. 
    Register With Small Steps Parenting