MC English 60mins
There seems to be a continual
debate as to what ingredients should be used in a traditional Shepherd's pie. As
with many age old recipes, it is often difficult to give a definitive answer.
However, there are two ingredients without which it would not be a shepherd's
pie. First lamb - be it fresh lamb, cooked lamb, minced lamb, chopped lamb
or leftover lamb from a Sunday roast - the meat used must be lamb. The clue is
in the name - Shepherd i.e. sheep. The second ingredient is mashed potato for
the topping. Got to be mashed for a traditional Shepherds Pie - not sliced
potato or cubed potato - mashed potato. Traditionally, not many vegetables were
added to the mix other than onions although it has become customary to add
carrots. Below is our version of a traditional shepherd's pie.
Hot Lamb Main Course
Dairy Free Eggless England British Europe
Lean Minced Lamb
beef can be substituted if preferred)
1 Large Onion,
1 Heaped teasp
Dried Mixed Herbs
150 - 300ml/5
- 10 fl.oz. Stock (depending on taste)
2 tbsp Oil
Cheddar, grated (optional)
1. Peel the
potatoes and cut into chunks. Place in a Large pan of salted water,
bring to the boil and cook for 20 minutes or until
soft. Preheat the oven to 200C, 400F, Gas mark
heat the oil in a large saucepan and fry the onions until soft and golden.
Add the mince and brown then add the chopped tomatoes, mixed herbs, Worcestershire
sauce, stock, salt and pepper. Stir well, partly cover and cook for at least
15 minutes. The longer you cook the mince, the more developed the flavour
3. Drain the
potatoes and mash well, adding the Butter if using.
4. Place the
mince in an ovenproof dish and top with the mashed potato. You will
find it easier to place small spoonfuls of potato around the outside first,
gradually smoothing these together, then placing more
spoonfuls in the centre, again gradually
5. Dot with
butter or top with the grated cheese, if using and bake in the centre of the
oven for 30 - 40 minutes until golden brown.
Lamb Recipes | General
Lamb Preparation & Cooking Times |
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