The Classic Shepherd’s Pie

A hearty meat and vegetable pie capped with creamy mashed potato, Shepherd’s Pie has its origins in the UK and Ireland. Originally, it was a method to use up leftover roast meat.

Ingredients:

• 500g minced lamb (or beef for a Cottage Pie)
• 1 onion, chopped
• 2 carrots, diced
• 150g peas
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 500ml beef or lamb stock
• 800g potatoes
• 50g butter
• 100ml milk
• Salt, pepper, and herbs (e.g., rosemary or thyme)

Instructions:

1. Sauté onions, carrots, and garlic until soft.
2. Add the mince, cooking until browned. Stir in tomato paste.
3. Pour in stock, add herbs, and let simmer until reduced. Add peas towards the end.
4. Separately, boil potatoes until soft. Mash with butter and milk, seasoning to taste.
5. In a baking dish, layer the meat mixture and top with mashed potato. Bake at 200°C until the top is golden.