This is a great winter warmer. I normally refer to this dish as Shepherds’ Pie but I found out recently that it can only be called Shephards’ Pie if lamb mince is used. I love lamb but I personally think Beef mince is nicer in this dish.
3 large potatoes
3 large carrots (2 chopped in half, 1 diced)
2 onions, chopped
500g beef mince
2 Oxo cubes
500ml beef stock
25 ml milk
Couple of knobs of butter
1 egg beaten
Salt and black pepper
2 tablespoons olive oil
Couple drops of Worchester sauce
50g frozen peas
- Boil potatoes and carrots halves together with a good sprinkle of salt.
- Heat olive oil in a large pan and fry off onions and diced carrots for a few minutes. Add in the mince and fry until browned.
- Crush the oxo cubes into the mince and stir. Pour in the stock, add the Worchester sauce and cook until reduced.
- Add in the peas and cook for 3 minutes.
- Pour the mince into the base of a square oven dish and set aside.
- Preheat the oven to Gas mark 6, 200 degrees Celsius, or 400 degrees Fahrenheit.
- Take the potatoes and carrots off the heat; add the butter, milk, salt and pepper and mash.
- Add the potato/carrot mixture to the mince and smooth over.
- Brush with beaten egg and bake in the oven for 40 minutes or until the top has browned.