Comfort food alert! Shepherd’s pie with creamy mashed potato and rich gravy – just like your mum used to make!Sponsored by Ovenpride
Let’s celebrate National Pie week with this luxurious Shepherd’s pie!
Does anyone else purposely leave a heap of mashed potato in the pan after dishing the rest up, then hover over the cooker ‘testing’ it by eating it straight off the oversized wooden spoon you mixed the mash with?
I know, I’m just plain greedy (hangs head in shame).
I never could resist mashed potato. My favourite bit of a roast dinner when I was younger, I always used to request lots of mash and gravy and a little bit of everything else!
So by default, Shepherd’s pie and cottage pie are two of my favourite comfort foods.
My recipe ensures you get plenty of extra gravy to pour over the top and I’ve even sneaked a couple of veggies in there too.
Personally I love mine with lots of green veg and plenty of gravy.
Chris likes it like that too, but his favourite way of eating it is to save some for the next day, then fry it up and serve it on bread with ketchup.
Ok, I had a bite and it’s not terrible, it’s actually delicious, but so so wrong.
Are you serving up anything special for National Pie Week? I’d love to know!
- 900g (2lbs) floury potatoes, peeled and chopped into large chunks
- 1 tbsp vegetable oil
- 1 large onion, peeled and chopped
- 1 stick celery, finely chopped
- 1 carrot, peeled and finely chopped
- 450g (1 lb) minced lamb
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp Worcestershire sauce
- ½ litre beef or lamb stock (boiling water plus 2 stock cubes is fine - use bouillon for gluten free)
- 60ml (¼ cup) double (heavy) cream
- 60g (4 tbsp) butter
- 1 heaped tbsp cornflour (cornstarch)
- Place the potatoes in a pan and cover with cold water. Bring to the boil and simmer for 15 minutes.
- While the potatoes are cooking, preheat the oven to 200c/400f. Heat the oil in a large frying pan and cook the onions, celery and carrot on medium heat for five minutes until they start to soften.
- Add the minced lamb and cook until browned – breaking up any pieces as you go. Add in half the salt and pepper, the Worcestershire sauce and stock. Simmer for 5 minutes.
- By this time, the potatoes should be cooked. Drain the potatoes and mash using a potato ricer. Add the cream, butter, salt and pepper and mix together.
- Mix the cornflour with two tbsp of cold water and stir into the simmering lamb mixture to thicken the sauce (you may need to add a little more if you like it thicker).
- Turn off the heat and use a slotted spoon to scoop out the lamb mixture and place into a 7”x 9” (18cmx23cm) baking dish. This should leave most of the gravy behind in the pan.
- Top the lamb with the mash potatoes, and flatten out with a spoon. Rough up the top of the mash with a fork (so you get nice crispy bits).
- Place in the oven for 20 minutes until the mashed potato is golden brown. Heat up the gravy, then serve the shepherd’s pie with the gravy and some green veg.