Simple, homey and definitely comfort food. Shepherd’s pie is a casserole consisting of creamy mashed potatoes on top of an rich and bubbly stew now with a Mediterranean twist.
Amazing rustic comfort food, and one of my favourite things that I cook all year long. Shepherd’s pie is a casserole consisting of creamy mashed potatoes atop a rich and bubbly stew. The dish originated in sheep country in the UK and Ireland and is traditionally made with lamb. However, in Turkey, shepherd’s pie is often made with beef (though this version is technically referred to as cottage pie).
Shepherd’s pie was original a way to use up leftover roast or stews, but most modern recipes are made with miched meat, which cooks much faster and doesn’t require leftovers.
Recipe and Method:
500 g beef or lamb mince
2 tbsp olive oil
1 finely diced large onion and1 finely diced large carrot
100 g garden peas
50 g sweetcorn
2 crushed garlic cloves
10 finely diced mushrooms
1 tbsp tomato purée
2 dashes Worcestershire sauce
4 tbsp of Doner Kebab Seasoning
900 g peeled and diced potatoes
85 g butter
3 tbsp milk
1. Heat 2 tbsp olive oil in a saucepan, then fry the onions for 3 minutes and add in the carrots, allow them to get on the soft side and add 4tbsp of our Doner Kebab Seasoning
2. Add the mince, sprinkle salt, garlic, and then add the tomato puree and Worcestershire sauce and cook for 10 mins on medium heat
3. Add the peas, sweetcorn and mushroom. Cook the mince for 25 minutes. Mix occasionally. At this point add in any extra spice
4. At this point, heat the oven to 180C/ fan 160C/ gas 4
5. Boil the 900g potato in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk
6. Now place the mince in an ovenproof dish, then top with mash. Ruffle the top with a fork. And place in the oven for 15 minutes, or until the top of the brown has become crispy
7. Top of with Chili flakes and Coriander
8. Leave to stand for 5 mins before serving.