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.
Tracy Nixon
I love traditional recipes!
Elizabeth
I’m a big fan of shepherd’s pie and this flavour combo sounds superb! I get that sinking potato thing happen on occasion too, especially with fish pie. I’ve learned that reducing the milk quantity in the mash helps keep the potatoes on top! Thanks for sharing your lovely recipe with the No Waste Food Challenge!
Camilla
Thank you Elizabeth:-)
clair downham
my kids love shepherds pie but I have never tried it with porcini mushrooms so most give it a tryas it looks very yummy
Karen
Absolutely DELISH! I adore anything like this and your pie looks the business Camilla!
Camilla
Thanks Karen, you can’t beat traditional comfort food:-)
Tracy Nixon
A traditional Winter warmer! Thank you!
Corina
I love this but only make it for my daughter as my husband doesn’t like mince or mashed potatoes. I like the idea of putting the dried porcini mushrooms in as they have so much flavour.
Camilla
Thank you:-)
Janine (J9)
You can’t beat a Shepherds pie! A cottage pie… Any pie for that matter!! 🙂 Lovely Jubbly!
K Mayers
Never eaten Shepherd’s Pie with mushrooms in – porcini at that! I do love mushrooms too – eat them raw 🙂
I must admit I’ve never thought to put mustard in the recipe either – though perhaps that’s because I have a real fussy bunch of kids.
Camilla
You really can’t taste the mustard specifically it just adds to the seasoning – the porcini really added a deep rich flavour to the mince though:-)
DANIELLE VEDMORE
Ooooh a firm family favourite! Never used dried mushrooms though – will have to give it a try!
Camilla
I hadn’t either Danielle but they have a really intense flavour and make a really good store cupboard item:-)
Janice
Love the new look Fab Food 4 All and a jolly tasty Shepherd’s pie!
Camilla
Thank you so much:-) xx