Shepherds Pie

I have in many years both in my profession as a pastry cook and at home made Shepherd’s pie, which supposedly derived from Ireland. Its name is suggestive of greener fields, where a weathered shepherd enjoyed this simple meal at the end of a long cold day in the grazing land. This dish is thought to be a variation of the cottage pie from England. Its name proposes the meat should be minced mutton or lamb that is simmered in stock with aromatic vegetables until tender and flavoursome. The majority of Shepherd pies in Ireland today are made with beef. In modern day recipes it is standard to use mashed potatoes as a topping. Traditionally it was served with sliced potato layered over the meat filling, which when cooked would look like the tiles of a cottage roof.

Ingredients serve 6

250 g peas

1 onion (200g)

1 sliced carrot (300g)

500 g minced beef

Salt

Pepper

Mixed herbs

50 g butter

250 g chopped mushrooms

250 ml beef stock

10 ml. Worcestershire sauce

500 g potatoes

Method

Sauté the onion in a saucepan in a little butter, add meat stirring until evenly cooked.

Add carrot, Worcestershire sauce, salt, pepper, and mixed herbs, mushrooms, peas and beef stock.

Divide meat mixture evenly in six ramekins ⅔ up or a ceramic dish 18 x 25 cm.

Boil the potatoes and make a mash seasoning to your taste and place on top of the meat mixture in ramekins.

Bake in the oven on 210º C for approx. 10 min.  or under the grill until golden brown and crispy.

Note: Shepherds Pie can be prepared in advance ready to be placed in the oven when required for a quick tasty meal. 

Try with grated cheddar for a melt on cheese topping.

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