Shepherd's Pie

A pie is primarily any leftover cooked meat placed in a dish, covered with an edible lid such as potato or pastry and baked in the oven. Classic Shepherd’s or Cottage’s pie is basically cooked meat and vegetables placed in an oven proof dish topped with potatoes or mashed potatoes before being baked in the oven.

Ingredients serve 4

Potato mash

750 g peeled and chopped potatoes

50 g Butter

50 ml cream

½ tsp sea salt

¼ tsp white pepper

Filling

2 tbls olive oil

1 finely chopped brown onion (150g)

1 grated carrot (175g)

1 finely chopped stick celery (120g)

3 tsp minced garlic

1 tsp mixed dried herbs

500 g lamb mince

2 tbls red wine vinegar

3 tbls plain white flour

2 cup vegetable stock (500ml)

300g peas

2 tsp salt

1 tsp ground black pepper

Method

Preheat the oven to 190 ° C normal bake. Place the potatoes in a large saucepan covered with salted water over medium heat and bring to the boil. Reduce the heat and simmer for approx. 20 minutes. Place cream, butter, salt and pepper in a saucepan over medium heat until mixture is warm, but not boiling. Drain water from the potatoes and pass through a ricer or mash with a potato masher. Add the liquid mixture while stirring. Cook the filling in the intervening time. Place oil, onion, carrots and celery in a large saucepan and cook over medium heat. Cook while occasionally stirring for approx. 5 minutes until onions soften. Add garlic and mince, cook while stirring for approx. 10 minutes or until cooked. Add vinegar and flour while stirring to blend. Add stock, peas, salt and pepper, bring to a simmer for approx. 5 minutes. Place the cooked mixture in 2 – 3 liter ovenproof dish. Pipe or spoon the mashed potatoes over the meat mixture. Place the dish on a wire in the middle of the oven and bake for approx. 30 minutes until the potato topping is golden brown. Allow cooling for approx. 10 minutes before serving.

Note: Use your preferred mince beef, lamb or pork or try a mixture. Try sprinkling some shredded cheddar cheese on the mashed potatoes before baking.