• Home
  • Recipes
    • Soup Recipes
    • Dinner Recipes
    • Vegetarian Dinners
    • Dessert Recipes
    • Breakfast Recipes
    • Lunch Recipes
    • Salad Recipes
    • Baking Recipes
    • Meal Plans
    • How To….
    • Preserves and Sauces
  • 7 Best Kitchen Gadgets
  • Recommended
    • Cookery Book Reviews
    • Money Saving Tips
  • Penny’s Blog
  • My Story
  • Contact

Shepherd’s Pie

September 27, 2011 Penny Leave a Comment

Traditional And Rural

Traditional Family Meal

Shepherd’s pie is such a tasty, filling and warming dish that I just had to include it in my recipes. This recipe covers Shepherds Pie – made with lamb mince – and Cottage Pie – made with beef mince.

 Related Recipes

      Beef In Beer
      Savoury Mince
      Chilli con Carne

The mince could be raw or it may be the leftovers from a roast dinner.

The dish is very versatile, made with fresh meat – or leftover meat and made with beef or lamb. The amount of meat you have can be stretched to feed more people with the addition of more vegetables or some pulses such as chick peas or cannelini beans. The addition of more vegetables just make it more tasty.

Shepherd’s Pie is a traditional recipe that you can adapt to your own tastes. Add lots of vegetables and beans, if you wish, to reduce the amount of meat you use

Cottage Pie

The concept of the cottage pie has been with us for well over a hundred years and possibly dates back to the beginnings of the potato being more popular in the 18th century. Introduced to this country in the late 1500s, potatoes were at first seen only suitable for the wealthy. It only became a popular staple of the British in the 18th century.

By 1800 it was a staple in Ireland with the result that when the crop became blighted it caused starvation and death in the Irish Potato Famines of 1845 Before that potatoes, along with other vegetables, were rather viewed with suspicion and some considered them to be harmful.

The potato originated in South America and has been cultivated there for several thousand years. It was the Spanish who brought them to the rest of Europe from the Incas of Peru in the early 1500s

Potatoes have most of the main vitamins and are especially high in vitamin C. They are also a good source of fibre. Being filling and tasty they still make an excellent low cost meal, especially when cooked as Baked Potatoes.

Use Any Vegetables

Easy Shepherds Pie Recipe

This basic Shepherd’s Pie recipe can be adapted in so many ways. Any leftover vegetables can be added to the meat as well as many fresh vegetables. Carrots are particularly good with the meat.

It is a dish that children often like and if they are reluctant vegetable eaters, vegetables can be chopped very small and stirred into the meat so a child doesn’t even realise they are eating them. I always used to grate carrot into the meat. Courgette could be grated or cauliflower florets chopped very small.

Of course if you have a vegetable loving family then you can have nice big chunks of vegetables in the meat, or served with the Shepherd’s Pie. Frozen peas or sweetcorn make a sweet and tasty addition. So ring the changes with your veg and with your seasoning

Worcester sauce adds some zing and plenty of herbs adds flavour. Also try a pinch or two of chilli if you like things a little spicy! A little cheddar cheese grated on the top gives it a cheesy, crispy topping.

Shepherd’s – or Cottage – pie is an excellent dish to make too much of for another day. Just place in a sealed container in the refrigerator for a couple of days. Or freeze it in portions ready for days when you don’t have time to cook.

This dish can stand alone without any vegetables, especially if it contains several. However it is really good with mashed swede (in my opinion!) and / or cauliflower.

Shepherd’s Pie


Serves 4-6

Ingredients

  • 500g / 1lb lean mince beef or lamb
  • 1 onion peeled and chopped
  • 2 garlic cloves crushed
  • 50g / 2oz frozen peas
  • 50g / 2oz mushrooms
  • 1 large carrot sliced, chopped or grated
  • 1x 400g / 14oz packet chopped tomatoes
  • 1 teaspoon tomato puree
  • Leftover cooked veg broccoli, cauliflower (optional)
  • 1 can chick peas or cannellini beans (optional)
  • 400ml vegetable or meat stock
  • 2 teaspoons mixed herbs
  • 750g / 1.5lbs potatoes, peeled and chopped
  • 25g /1 oz butter
  • 150ml milk
  • 50g / 2 oz grated cheddar cheese (optional)
  • Print Friendly, PDF & EmailPrint Recipe

Cooking Directions

  1. Pre heat the oven to 180 degrees C

  2. Heat the oil in a heavy bottomed saucepan

  3. Fry the onion until soft and then add the garlic

  4. Add the meat and cook until brown

  5. Add the chopped tomatoes and herbs and tomato puree

  6. Add the vegetables

  7. Add enough stock to just moisten the meat and veg

  8. Add more as necessary

  9. Stir, bring to the boil and simmer for 20 minutes

  10. Meanwhile, put the potatoes in a large saucepan and cover with boiling water

  11. Bring back to the boil and simmer for 10 -15 minutes until soft

  12. Drain

  13. Add butter and some milk

  14. Mash the potato thoroughly

  15. Place the meat mix in the casserole and allow to cool slightly

  16. Carefully place the mashed potato on top

  17. Sprinkle with cheese if desired

  18. Bake in the oven for about 30 minutes until brown on top

  19. Serve with your favourite vegetable

Print Friendly, PDF & EmailPrint Recipe

If you like this recipe, you may want to subscribe to Penny’s Recipe’s newsletter and get the free Meal Plan – 7 family meals for under £30

Dinner Recipes Beef Mince Recipe, Potato Recipes

Print Friendly, PDF & EmailPrint Recipe

Comments

  1. Barhi says

    April 27, 2012 at 9:33 pm

    Thanks for the recipe.A traditional recipe is worth trying out.I think In can adapt it to my own tastes by adding vegetables and a little meat.

    Reply

Leave a Reply Cancel reply

Recipe & Ingredient Search

Hello!

Penny's Portrait

Hi I'm Penny. I created Penny's Recipes to share my favourite simple, fresh and economical recipes for you to cook.

I know what it is to lead a busy life and to want great meals without spending too much time in the kitchen.

Originally from England I moved to Brig O' Turk, near Callander in the Trossachs, Scotland in December 2015 with my husband, Ian and elderly father. Here we live at The Ridings - our Bed & Breakfast and holiday cottage business

Disclaimer

I Penny Ritson - owner of Penny's Recipes - recommend products on this website for which I may receive a commission if you purchase the item. The price to you is the same. This helps to fund this website.

Follow Me

  • Facebook
  • Pinterest
  • Twitter
Return To Top
  • Small Print
Copyright @ All Rights Reserved 2011-2018 Penny's Recipes
The Ridings · Brig O' Turk · Perthshire · FK17 8HT · Scotland01877 376246
  • 32
  • Share
  • +1
  • Pin It