Shepherd's pie

Submitted - Ben
Views - 359
Serves - 6


450g/1lb lean minced lamb
450g/1lb lean minced beef
salt and freshly ground black pepper
2 tbsp vegetable oil, for frying
250g/8oz onions, peeled and finely chopped
1 garlic clove, peeled and crushed
1 tsp fresh thyme leaves, finely chopped
12½g/½oz flour
1 tbsp tomato purée
75ml/3fl oz red wine
25ml/1fl oz Worcestershire sauce
500ml/17fl oz beef stock
pre-cooked mashed potato, enough to cover the pie filling


Place the minced lamb and beef into a large bowl and season well with salt and freshly ground black pepper.

Heat one tablespoon of the vegetable oil in a frying pan until it is very hot, then add the meat in small batches for a few minutes each, until browned, then drain in a colander over a bowl to remove any excess fat. (Discard the collected fat.)

In a heavy-bottomed pan, heat the remaining tablespoon of vegetable oil over a low heat and gently fry the onion, garlic and thyme, until they are very soft, but not browned.

Add the mince mixture, sprinkle in the flour and add the tomato purée. Cook for 3-4 minutes, stirring constantly.

Add the red wine, Worcestershire sauce and beef stock and bring to the boil. Reduce the heat and simmer for 30-40 minutes.

Strain off 200ml/7fl oz of the cooking sauce into a bowl and reserve.

Continue to simmer the meat in the remaining liquid until the liquid has almost completely reduced. Remove from the heat, season, to taste, with salt and freshly ground black pepper, and allow to cool.

Preheat the oven to 200C/400F/Gas 6.

To construct the pie, place the meat into a large ovenproof baking dish or individual ovenproof baking dishes and top with mashed potato to completely cover the filling. Transfer to the oven and bake for 35-40 minutes, until the mashed potato topping is golden-brown and crisp and the filling is bubbling up. Serve with the reserved sauce on the side.


By The Ivy
From Taste of My Life

Less than 30 mins preparation time

Over 2 hours cooking time