Simply Delicious
The six basic ingredients are the mince meat (ground beef or pork), vegetables, a glug of good quality red wine, fresh herbs, good quality cheese and mashed potatoes. mmmm… There are of course thousands of shepherd’s pie recipes out there. I vary mine all the time. Instead of stock you can add sour cream or whipping cream. You can also add spices like paprika and cumin powder. Have a wonderful week!
Grated onions, carrots and celery
Heat olive oil over high heat and add the ground beef and cook for about 5 minutes until nicely browned.
Add the onions, garlic, carrots and celery and continue cooking for about 3 minutes.
Add the Worcestershire, crushed tomatoes, tomato paste, red wine, fresh rosemary and thyme, and cook uncovered until the wine is absorbed.
Boil potatoes in salted water until tender. Mash with the cream and butter. Mix in the two egg yolks and a generous amount of grated Parmesan cheese. Season with salt and pepper.
Place the beef in an 11 x 9 inch dish,
top with the mashed potato and sprinkle with freshly grated Parmesan cheese. Bake at 400ºF (200ºC) for about 20 minutes or until browned on top. Serve.
Serve
Shepherd’s Pie
Preparation time: 30 minutes; Cooking time: 40 minutes; Serves: 4
The Filling:
- 1 tablespoon olive oil
- 600g (1.3Ib) ground (minced) lamb or beef
- 1 large onion, grated
- 4 cloves garlic, crushed
- 1 medium carrot, grated
- 1-2 stalks celery, grated
- 1 tablespoon Worcestershire sauce
- ½ cup pureed or crushed tomatoes
- 2 tablespoons good quality tomato paste
- ½ cup good quality red wine
- Fresh rosemary, chopped (you can use dried)
- A few sprigs, fresh thyme (you can also used dried)
- Salt and freshly ground pepper to taste
- ¼ cup chicken Stock
The Mashed Potatoes
- 1 Kg (2.2 Ib) potatoes (you can mix in some sweet potatoes)
- ¼ cup 35% cream or 10% cream or milk, if preferred.
- 60g (¼ cup, 4 tablespoons butter)
- 2 egg yolks (optional)
- Freshly grated Parmesan cheese
- Salt and freshly ground pepper to taste
Instructions
- Heat olive oil over high heat and add the mince meat and cook for about 5 minutes until nicely browned. Add the onion, garlic, carrot and celery and continue cooking for about 3 minutes.
- Add the Worcestershire, crushed tomatoes, tomato paste, red wine, fresh rosemary and thyme, and cook uncovered until the wine is absorbed.
- Add the stock, salt and pepper to taste and cook over high heat for about 3 minutes.
- Boil potatoes in salted water until tender. Mash with the cream and butter. Mix in the two egg yolks and a generous amount of grated Parmesan cheese. Season with salt and pepper.
- Place the mince in an 11 x 9 inch dish, top with the mashed potato and sprinkle grated Parmesan. Bake at 400ºF (200ºC) for about 20 minutes or until browned on top. Serve.
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My Favourite Pastime 
Shepherd’s pie disappears quickly in our house! For fun I like to top it with cheesy mashed potatoes. Everything is better with cheddar! I even made it in the heat of the summer, Josh requested it and who can refuse. It’s just so delicious. I usually put beer in mine though wine would be great too.
I am glad to hear they love it like us. I make it any time of the year!
Liz
I got a giggle out of your “glug” of good red wine! Was that a big or little glug? LOL….Shepherds pie is one of my go to comfort meals. I usually make mine with a tin of cream of mushroom soup, but don’t tell anyone! Whatever kind of veggies I have leftover sometimes go in too. It’s a winter time meal that I rely on when I have some ground beef. I hope you have had a fabulous summer. Now that autumn has arrived I have to say I am enjoying that as well. The cooler crispy days with warmth during the day and coolness at night. I still have no heat on in my house and my bedroom window wide open at night. Mind you, I have added a blanket! Just cleaning up my small greenhouse and brining in the tender plants. I picked all of my tomatoes so will have them ripening on in the garage. Something was eating them. Couldn’t figure out what it was ti I caught the culprits in the act….the little quail got wind that I was offering free lunch!!! Enjoy reading your posts Liz!
It was a hefty glug, Sandy. I think the last time I made it I had a Cabernet Sauvignon by Baron Phillippe De Rothschild. I have a number of tins of cream of mushroom soup in my cold room. I normally use them to make pork. I didn’t know quail eat tomatoes. I am enjoying autumn for sure. I go for a walk early in the morning. It’s so good I tell you. Thanks for leaving this message and for making me laugh. Have a good night.
Liz
I love shepherd’s pie – good comfort food! The last time I made it I used chorizo!
I know exactly what you mean. I vary mine all the time!
Liz
Delicious… Kisses!!!
Thanks!
Liz