Shepherd’s Pie

Shepherd's Pie
Recipe type: English Dinner
  • 3 Tbsps oil
  • 2 medium-sized onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 ½ pounds ground lamb or ground beef
  • 1 6-ounce can tomato paste
  • 2 bouillon cubes (optional)
  • 1 heaped tablespoon flour
  • 1 cup white wine
  • ½ cup water
  • Salt
  • Freshly ground black pepper
  • ½ tsp tarragon
  • 3 large potatoes, peeled
  • 3 ounces butter
  • 1 cup milk
  • ½ cup cooked corn
  • 2 Tbsps Parmesan cheese
  1. Preheat the oven to 350. Heat the oil in a large frying pan over low heat. Add the onions and garlic and cook until soft. Turn up the heat and add the meat, stirring until it is browned.
  2. Drain off any fat and add the tomato paste , bouillon cubes and flour. Mix well and cook for a minute before adding the wine and water. Season well with salt and pepper and add the tarragon. Simmer gently for 15 minutes.
  3. Meanwhile cook and mash the potatoes. Add the butter and milk, and season with salt and pepper.
  4. Put the meat mixture in a large well-greased souffle or baking dish. Spread the corn over the meat and the mashed potatoes on top so that the meat and corn are completely covered.
  5. Sprinkle the cheese over the potatoes and bake uncovered for 35 minutes. Place under the broiler for a few minutes to brown the top and serve.
  6. N.B. : The addition of corn is not strictly authentic. However, it looks decorative and adds a nice flavor.





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