recipe
Shepherd’s Pie
Ingredients
1 tablespoon olive oil
1 teaspoon black pepper
1 lb ground beef or 1 lb lamb
1 large onion, finely diced
3 -4 large carrots, finely diced
1 cup frozen peas
3 -4 sprigs fresh thyme, finely
chopped
2 tablespoons flour
1 tablespoon butter
1 glass red wine
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup chicken stock
1 large quantity mashed potatoes
( estimating 1L or 6 cups, fresh or
leftover)
1 egg, beaten
grated parmesan cheese (optional)
Directions
Pre-heat oven to 200C/400°F.
Saute carrots in the olive oil until starting to get tender.
Add in the onions and saute for a minute or two then add the meat. Season
with black pepper and thyme.
Cook until browned then drain fat.
Add the butter and peas.
Sprinkle with flour and stir through.
Add tomato paste, wine and Worcestershire sauce.
Let this reduce slightly then add the chicken stock. Allow to reduce down until
you have a thick meaty gravy. Season to your taste.
Remove from heat. Grease an oven proof dish** (9x13 works for me, as does
an oval baker) with butter and add the sauce.
Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with
Parmesan cheese if using.