Shepherd's Pie

One of my nieces once remarked that she hates shepherd's pie! How can anyone hate shepherd's pie? It is the ultimate winter comfort food and this recipe, adapted from Gordon Ramsay's dish, is a firm family favourite.

I've used beef in this dish but you can substitute any mince you like. Gordon Ramsay uses lamb in his and according to some traditionalists, that's what makes it a shepherd's pie. Whether you call it a shepherd's pie or a cottage pie, all I know is that it tastes delicious. The dish is said to have originated in Northern England and was a means of using up leftover chunks of roast meat. 

You don't need as much mince as I have used, however I just find that 500g isn't enough with everyone going back for second helpings! When there are leftovers, I just pack them for lunch the next day.

I make various elements like the mashed potato in my Thermomix, simply because it is easier, however you can still make this dish without a Thermomix. For those with a Thermomix, you may like to try the shepherd's pie recipe out of the Everyday Cookbook. I tried it but prefer this one. I find the Thermomix grinds or cooks the meat too coarsely, giving it a texture that I don't really like. However, this is purely a personal preference. I know people who love the EDC recipe.

Note: It is one of those dishes that's difficult to photograph well, especially when you have my limited food styling skills, but I assure you it is very yummy!

Shepherd's Pie

Serves 5-6

Dash of olive oil

Sea salt and ground pepper

700g mince

1 onion, finely grated*

2 carrots, finely grated*

2 cloves garlic

2 tablespoons Worcestershire sauce

2 tablespoons BBQ sauce

Thyme (either fresh or dried)

250ml red wine

300ml chicken stock (or 1 teaspoon Thermomix stock in 300ml water)

Parmesan cheese (optional)

1kg potatoes

250g** milk (or 1 cup)

30g butter

50g Parmesan cheese (or 2 Kraft singles)

Sea salt and ground pepper

* Thermomix owners can roughly chop onion and carrots, add to TM and blitz for 3 seconds, Speed 6.

** Thermomix measures in grams

1. If you are lucky enough to have a Thermomix, start by getting your mash potato going according to the EDC recipe. I don't always have Parmesan cheese handy, so I sometimes add two torn up pieces of Kraft singles cheese in the final step. 

If making your mash on the stove top, chop up your potatoes into cubes (they'll boil faster this way) and once cooked, drain and season with salt and pepper. Then heat up milk, melt butter and cheese and add to potato, mashing until at desired consistency. I heat the milk, butter and cheese in one bowl in the microwave (only takes about a minute - the heat of the potatoes will do the rest). If wanting a smoother consistency, you can try blending or passing through a fine sieve. Then set aside whilst you finish the rest of the dish.

2. Whilst your potatoes are cooking, you can begin on the rest of the dish. Heat your oil in a large pan or if possible, in a large ovenproof dish (this will save you some washing up)! I used a Bessemer pan. Then add your mince, season and cook it until browned all over. It's a good idea to keep mixing it around and breaking up the chunks so that you have a nice evenly cooked mince, ready for your dish.

3. Once the mince is browned, stir in the finely grated onions and carrots and the minced garlic.

4. Add the Worcestershire sauce, BBQ sauce and a sprinkling of thyme. If using fresh thyme, remove the stems and only use the leaves. Cook for a couple of minutes, stirring constantly.

5. Pour in the wine and reduce until almost evaporated.

6. Add the chicken stock, bring to the boil and then simmer until the sauce has thickened. This doesn't take long at all.

7. If your dish isn't ovenproof, transfer your mince mixture to an ovenproof one and then proceed.

Spoon the mash onto the top of the mince, carefully spreading it out so that it covers the entire surface. You need to be gentle in this step so that the mash potato isn't pushed down into the mince and remains on top. Run a fork gently over the mash potato in whatever pattern you choose, to make it look pretty.

8. If you have some Parmesan cheese handy, you can grate some over the top of the potato but it's not essential. Place dish in a preheated 180 degree Celsius fan forced oven and cook for about 25 minutes or until heated through and top has started to brown.

9. Serve with a salad, crusty bread or other vegetables. I made some pan roasted carrots - just seasoned and lightly roasted in some butter. Yes, I was being a little indulgent!