The last couple of weeks have been so busy organising and creating things for The Girl with the Wooden Spoon’s first outside adventure, but now the baking is over and the box of tricks is back in the cupboard, I have had a lovely lazy day and an urge to cook something lovely and comforting to sit and eat on a cold and windy night.
I love Shepherd’s Pie, although this recipe is actually for Cottage Pie (but I prefer the name Shepherd’s!), it’s such a wonderful supper when the nights start to draw in and it’s so quick and easy to make. My dad used to make a brilliant shepherd’s pie with the left over roast from a Sunday which is the original way of doing so but I didn’t have a leftover roast (sadly!) and so I used beef mince but try it with leftover roast beef or roast lamb because it’s lovely!
This is the sort of pie that you only really need peas to go with. Perhaps a dollop of mustard or horseradish if you’re feeling wild. My friend uses horseradish in her mash which would be nice and a celeriac in the mash would be delish!
- 500g beef mince
- 5 red potatoes, peeled and chopped
- 200ml beef stock
- 1tsp crushed garlic
- 1 white onion, diced
- 1 carrot, diced
- 1 tsp tomato puree
- 1 tbsp balsamic vinegar
- 3 tbsp plain flour
- handful of chopped parsley
- olive oil
- cube of butter/splash of cream for mashed potato
- grated cheddar to top the mashed potato
- In a large pan, heat the olive oil and add the diced carrot and onion and parsley.
- In another pan, boil the potatoes for mash.
- Add the mince to the carrot and onions and brown. Then add the garlic, when the garlic has softened, stir the flour through the mix to soak up the oil and to add a thickness to the gravy. Then add the tomato puree, balsamic vinegar and stir through.
- Cook for a few minutes and add the beef stock. Cook through for a couple of minutes until the gravy has thickened to a level you like.
- Pour into a pie dish and cover with a thinnnish layer of the mashed potato. I then run a fork through the mashed potato to give that ‘ploughed field’ look which gives you more crunch for your money too!
- Sprinkle with grated cheese and place in a hot oven for 20 minutes. If the top is slow to brown, stick under a hot grill for the last couple of minutes.
- Serve with peas.