Shepherd’s Pie, my way…

Minced lamb is preferred in Shepherd’s Pie. However, when beef is used, it is called Cottage Pie.
Mind you, I can’t remember the last time I used lamb in this pie. Not even a cowboy chef like me is really able to tell the difference.

INGREDIENTS: (serves 4)
1lb. lean minced meat
1 large onion, finely diced
4 medium potatoes, peeled and diced
1 green pepper, ½” dice
2 carrots, ½” dice
6 mushrooms, quartered
1 courgette, ½” dice
1 leek cut in ½” slices
3 garlic cloves, finely minced
3 bay leaves
1 pinch of thyme
1 tsp of sweet paprika
Salt and pepper
Butter
Milk
4 oz cheddar cheese
3 Tbsp dry breadcrumbs
Olive oil
Plain flour
1 tin of chopped tomatoes
2 Tbsp of tomato puree
125 ml red wine

METHOD:

Boil the potatoes until soft
Drain well and add 2 oz butter
Mash well and then add 50 ml milk
Whisk well and reserve

In a pan heat 2 Tbsp of oil
Add the mince and brown gently
Add the onion and garlic
Add the herbs and spices when the onion is soft
Season with salt and pepper
Stir in 1 Tbsp of flour and add the red wine
Cook gently for another 5 minutes

In a larger pan heat 2 Tbsp of oil
Add the diced vegetables and cook gently for 4.5 minutes
Add the mushrooms
Add the contents of the other pan
Add the chopped tomatoes and puree
Cook for a further 5 minutes

Mix the cheese and breadcrumbs into a coarse mixture

Place the meat and vegetables in an oven dish
Gently cover with the potato mash
Spread the cheese crumb all over the mash
Bake on 200 °C until the topping is golden (around 15 minutes)
Serve the shepherd’s pie with your favourite greens.