Shepard’s Pie

Yesterday I showed you how to make Corrage Pie, the way my Aunt Kate showed me. Today I'm going to explain how to make Shepard’s Pie. As Aunt Kate used to say when you make the filling for this pie, make enough for two batches and freeze the second filling for another night. That way you can spend one day in the kitchen and make enough for two meals. Aunt Kate suggested making this dish for dinner on a wintery night. She further explained that it's not only delicious but would help save you money on two different levels.  First of all the heat from cooking will heat your home and secondly, the meal will warm you up for a cozy evening at home.

Ingredients

1oz vegetable oil or beef dripping

1 large onion, finely chopped

2 tbsp olive oil

1lb 2oz lamb meat ground up

1 tbsp plain flour

2 bay leaves

2 fresh thyme sprigs:

1 anchovy, finely chopped (optional

2 cups chopped tomatoes:

16fl oz chicken, beef or lamb stock:

2 tsp Worcestershire sauce

salt and freshly ground black pepper

For the mash

1lb 9oz potatoes, peeled and cut into halves or quarters:

2fl oz milk

3oz butter

1 free-range egg yolk

salt and freshly ground black pepper

Directions:

In a large saucepan, heat the vegetable oil. Add the onion and cook for 5 minutes.

Meanwhile, in a large frying pan, heat the olive oil and fry the mince, stirring, until browned all over. While the meat is frying, break up any lumps with the back of the spoon.

Stir the onions, then add the flour and stir. Add the bay leaves, thyme, and anchovy and stir. Add the chopped tomatoes, stock (keep a little aside, for putting into the mince pan to de-glaze the pan), and Worcestershire sauce.

Add the cooked mince and then pour the stock mixture into an empty mince pan, scraping off any bits of mince left in the pan. Pour the remaining stock into the pan containing the sauce mixture. Bring the mixture to a boil, adding a pinch of salt and pepper, and let it simmer for about 45 minutes, stirring regularly.

Preheat the oven to 400 F

For the mash, boil the potatoes until tender. Drain, add the milk, butter, and egg yolk, then mash until smooth. Season with salt and pepper.

Pour the meat into a Medium baking ovenproof dish and spread the mash on top, smooth over and mark with a spatula. Put the dish into the oven and cook until the surface is golden brown.

Recipe tips

Freeze the meat filling for this shepherd's pie in freezer-proof container. This will keep in the freezer for up to 2 months.  Defrost in fridge over night then make fresh mashed potatoes when ready to reheat in oven.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week. 

British Fare, Potpourri of Frugality. Kilbride