Shepherd’s 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. This was a bit of 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 in this. I’ll definitely be making this again as it’s such a warming, comforting dish and a thoroughly 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.

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Shepherd's Pie

Shepherd's Pie with porcini mushrooms, tomatoes and herbs for a super tasty dish your family with love!

Course Main

Cuisine British

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4

Author Camilla

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.

Piping makes it easier to distribute the mashed potato!

Disclaimer: I was sent a shopping voucher by Sainsbury to cover the cost of my ingredients.