Shepherd's Pie
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Author: Denni Schnapp Status: published license cc-by-nc-sa tags: Cooking, Food, Shepherd's Pie,
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Share on TwitterAn easy winter warmer. Frozen New Zealand mince is good in this!
Fry ca. 500g minced lamb/mutton (shepherd's pie is made with lamb, cottage pie with beef or whatever else) and set aside.
Finely chop 1 large onion, fry gently until starting to brown.
Crush 1-2 cloves garlic. Add and stir until raw smell is gone. Add a finely chopped celery stick if you have one to hand.
Strip a few sprigs thyme off their leaves. Add to the mix with 2 bay leaves and 1 tbsp tomato puree. Fry for a few seconds while stirring.
Add 2 peeled and chopped tomatoes. Continue to fry until they break up, then stir in the mince.
Add 1 cup of stock or gravy and 1 large chopped carrot. Season to taste with salt and pepper and (any or all) of: balsamic vinegar, tabasco sauce, tomato ketchup, worcester sauce. It would probably have been a good idea to add some parsley as well.
Leave to simmer, covered, for about half an hour, then take off lid and reduce liquid to desired consistency.
Meanwhile make the mash: 1 kg potato, about 300g parsnips, a good dollop of butter, salt, white pepper and freshly grated nutmeg. Add milk to desired consistency.
Arrange dollops of mash on top of the mince, smooth it out (I use my hands) and score with a fork. Sprinkle with 75g grated cheddar and more nutmeg.
Finish in oven at 175 degrees C for 45 minutes.
Serve with steamed green vegetables.
