Oh boy, do I have a recipe for y’all today! It’s a dish that will warm your insides and fill your bellies until you can’t move – shepherd’s pie!
Medicinal Shepherd’s Pie
First up, we have Jenny Eatwell’s Rhubarb & Ginger’s medicinal shepherd’s pie – because let’s face it, after the year we’ve had, we could all use a little bit of medication in our meals.
For this recipe, you’re going to need:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 sticks celery, chopped
- 2 medium carrots, peeled and chopped
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried oregano
- 500g lamb mince
- 2 tbsp tomato puree
- 500ml chicken stock
- 1 tbsp Worcestershire sauce
- 1 tsp Marmite
- 800g potatoes, peeled and chopped
- 50g butter
- 100ml milk
- 50g grated cheddar cheese
Now, let’s get cooking!
- Heat the oil in a large frying pan and add the onion, celery, and carrot. Cook for 5 minutes until softened.
- Add the rosemary, thyme, and oregano and cook for a further minute.
- Add the lamb and continue cooking until browned all over.
- Add the tomato puree and stir in.
- Pour in the stock, Worcestershire sauce, and Marmite. Bring to the boil, then reduce the heat and simmer for 30 minutes until thickened.
- Meanwhile, boil the potatoes in salted water until soft.
- Drain and add the butter and milk. Mash until smooth.
- Preheat the oven to 200°C (180°C fan)/ gas mark 6.
- Put the lamb mixture in a large ovenproof dish, then top with the mashed potato.
- Sprinkle the grated cheese over the top.
- Bake in the oven for 25-30 minutes until golden and bubbling.
Taste.com’s Shepherd’s Pie
Now, if you’re not feeling under the weather and just want a traditional shepherd’s pie, then this recipe from Taste.com is for you.
For this recipe, you’re going to need:
- 3 large potatoes, peeled and chopped
- 75g butter
- 1/4 cup milk
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, crushed
- 750g lamb mince
- 2 tbsp plain flour
- 1 cup beef stock
- 1 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1/2 cup frozen peas
Let’s get cooking!
- Boil the potatoes in salted water until soft. Drain, then add the butter and milk. Mash until smooth.
- Preheat the oven to 200°C (180°C fan)/ gas mark 6.
- Heat the oil in a frying pan, then add the onion, carrot, celery, and garlic. Cook for 5 minutes until softened.
- Add the lamb and cook for a further 5 minutes until browned all over.
- Add the flour and stir in.
- Gradually pour in the beef stock, tomato paste, and Worcestershire sauce. Bring to the boil, then reduce the heat and simmer for 15 minutes until thickened.
- Add the frozen peas and cook for 2 minutes until heated through.
- Put the lamb mixture in a large ovenproof dish, then top with the mashed potato.
- Bake in the oven for 20-25 minutes until golden and bubbling.
Well, what are you waiting for? Get cooking!
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