This shepherd’s pie recipe is the first we have cooked for our brand new YouTube channel Two Souls One Spoon…
Country of origin: England
1 tbsp of olive oil
1 big /3 little onions
10 button mushrooms
100g frozen peas
500g lamb mince
Salt & pepper to season
2 tbsps Worcestershire sauce (more or less, to taste)
4 bay leaves
4 rosemary sprigs
2 tsps Mint sauce
2 beef stock cubes to make 500ml beef stock
1 tbsp tomato purée
For the mash topping
10 medium-sized potatoes
Salt & pepper
30g grated cheddar cheese
- Preheat the oven to 180° fan.
- Peel and chop the potatoes into quarters and put into a large saucepan. Fill and boil a kettle ready for making stock and boiling the potatoes.
- Meanwhile, dice the onion/s and carrots and slice the mushrooms.
- When the kettle is boiled, pour water into the saucepan to cover the potatoes, turn on hob to a high heat and put on a lid.
- Crumble two beef stock cubes into a measuring jug, add 500ml of boiling water and stir.
- Heat 1tbsp of olive oil in a large frying pan for about 2 minutes. Add in the chopped onion and carrot, and stir.
- After a couple of minutes throw in the sliced mushrooms and frozen peas. Cook for about 1 minute, before pushing the vegetables over to one side and adding the lamb.
- Break up and season the mince with a good sprinkling of salt and pepper, cooking until browned before mixing.
- Next, add the Worcestershire sauce, two teaspoons of mint sauce, 3/4 of the beef stock, tomato puree and stir. Put in the fresh rosemary sprigs and add four bay leaves, leave simmering.
- After about 10 minutes/when potatoes are cooked all the way through (a fork goes through them), take them off the heat and drain. Season the potatoes with salt and pepper, add in the butter and mash.
- Take the lamb mixture off the heat and add into a pie dish. Top with the mashed potato, ensuring it stays fluffy on top (this is what will crisp up).
- Put the pie dish in the oven on a baking tray for 10 minutes.
- When 10 minutes is up, take your shepherd’s pie out of the oven and add the grated cheese on top, before returning to the oven for a further 10 minutes.
- Leave to cool for a few minutes before serving.