Shepherd’s Pie using leftover roast beef with added dried porcini mushrooms for a really delicious and intense flavour. Yes, this is technically a Cottage Pie!
You may have spotted the Sainsbury campaign to Make Your Roast Go Further so as I’m always trying to cook economically I jumped at the chance to join in!
I bought a lovely joint of beef and with some of the leftovers decided to make a Shepherd’s Pie. So yes technically I made a Cottage Pie (human error is great isn’t it)!
This was a bit of a brave decision as the last one I’d made was at school and my children have refused to eat shop-bought ones so it’s a dish we never have.
My memory of my school experience was of the spoonfuls of potato disappearing into the beef/gravy mixture and it being a rather messy affair.
This time I decided piping on the potato would solve any sinking issues and give a more even look.
I researched various Shepherd’s Pies and came up with this recipe in which I decided to use dried Porcini mushrooms (which I happened to have) and I have to say they gave a really intense richness to the dish.
I did wish I’d had a mincer as chopping up the meat finely was quite a labour of love but the result was equally as good.
I was thoroughly rewarded for my effort as the result was 4 completely clean plates. I think the fact that it tasted nothing like the bland shop bought variety had a big part to play.
I’ll definitely make this again as it’s such a warming, comforting dish and a good way to make your roast go further!
As this dish is made from scratch I am entering it in Javelin Warrior’s Made with Love Mondays event. I am also entering Karen at Lavender & Lovage’s Cooking with Herbs event as this dish uses mixed herbs. Next I am entering Elizabeth’s Kitchen’s No Waste Food Challenge as I have used up the beef and dried mushrooms that I had. Finally I am entering Credit Crunch Munch which I a hosting this month and run with Helen of Fuss Free Flavours as this dish is quite frugal especially if you use ordinary mushrooms.
More Beef Recipes
- Monday Pie
- One Pot Minced Beef Hotpot
- Minced Beef and Onions
- Italian Minced Beef Plait
- Bulgogi, Korean Barbecued Beef
Disclaimer: I was sent a shopping voucher by Sainsbury to cover the cost of my ingredients.
Shepherd’s Pie
Ingredients
- For mash topping:
- 700 g Potatoes peeled and quartered
- 25 g Butter
- 15 g Extra butter to dot on top
- Salt & Pepper
- For base:
- 1 tbsp Rapeseed oil
- 1 Onion finely diced
- 10 g Dried Porcini mushrooms rehydrated or 50g Mushrooms, chopped
- 2 Tomatoes finely chopped
- 3 tbsp Ketchup
- ½ tsp Dried English mustard powder
- ¼ tsp Mixed herbs
- 300 ml Beef or lamb stock made with 1 stock cube
- 350 g Cooked beef or lamb ground or finely chopped
- Pepper
Instructions
- Boil potatoes for 15 – 20 minutes in boiling water and then drain immediately (or they will go soggy).
- Meanwhile fry the onion gently in 1 tbsp of oil in a large pan for 5 minutes.
- Add the mushrooms and fry for another minute.
- Add the tomatoes, ketchup, mustard powder, herbs, stock and pepper.
- Bring to the boil then simmer for 5 minutes.
- Transfer the mixture to a dish.
- Mash the potatoes with the butter, salt and pepper.
- Place the mash on the meat, (I find piping is the easiest option), then fluff up with a fork if desired.
- Dot the mash with flecks of butter and bake in the oven at 200°C for 25 minutes or until browned.
- Serve with your favourite vegetables.
Paul Wilson
Love a good Shepherd’s Pie.
Ursula Hunt
One of my favorite winter warming dishes
Coombemill
A perfect winter family meal! Popping by from made with love Mondays
Camilla
Thanks so much:-)
Maya Russell
Dried mushrooms always give a good flavour to mince dishes. It looks good and the potato has not sunk!
Camilla
Thanks, I think I need to get a mincer now then I’d make it more often:-)
Hafsah
Shepard’s pie is my absolute favourite food! I love it, but haven’t had it for a while!
Camilla
Yes I always liked it but it’s not something my mum ever made as she’s Danish so remember it from school mainly!
su tyler
I often make Shepards pie. Although I usually use left over lamb or lamb mince. I add some Worcestershire sauce instead of mustard.
A drop of Reggae Reggae sauce gives it good kick too.
Camilla
I add Worcester Sause to my Minced Beef & Ondions so that makes sense, the Porcini Mushrooms had such a strong flavour that I don’t think it was needed in this particular dish.
Elaine Livingstone
well done on biting the bullet and being brave enough to overcome your childhood fear of this wonderful dish. Maybe it can become a staple in your home. They taste better on day 2 I always feel, once the flavours have had time to mingle
Camilla
That would be a problem having any leftover as everyone wanted more so I think making it the day before would be the best solution in that case:-)
Herbert Appleby
what a great choice, just right to give us the ready-break feeling at tea time as winter sets in. Your one looks really juicy and tasty as well with the super deep filling in it. : )
Camilla
Thanks. You wouldn’t get such a deep filling in a shop bought one that’s for sure!
Javelin Warrior
Shepherd’s pie is always one of my favorite comfort foods – what’s better than beef with tomatoes and potatoes? And even better, it can be made with leftovers from the fridge… Deliciousness, Camilla!
Camilla
Thanks Mark, it’s good to recycle food isn’t it:-)
mellissa williams
This looks really delicious and perfect warming dish for the horrible weather we have been having.
Camilla
Thanks, lets hope it doesn’t get any colder!