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 spotless plates. I think the fact that it tasted nothing like the bland shop-bought variety had a big part to play.
I’ll make this again as it’s such a warming, comforting dish and a good way to make your roast go further!
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.
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
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.
Sharon
This recipe always reminds me of my childhood at my grandparents 🙂
Camilla
Aah, love food memories;-)
Martin Heslip
I cook my veg with it, then let it cool…….my mash potato is made up of spuds, butter, a drop of milk, salt & pepper, (finely chopped celery and/or spring onions), optional….
Then spoon it on top and fluff it up with a fork……
Yummy……..Martin…..
Rahela
Love shepherd’s pie, I’ve got one in the freezer for tomorrow’s dinner
Martina Evans
One of my favorite winter warming dishes, thanks for the recipe!
Mike
I only need one serving so can I freeze the others?
Camilla
Yes that would be fine:-)
Maya Russell
Just so happens I’m looking to use up some mince today and have dried mushrooms I picked & dried last week. Thanks again for the recipe.
Camilla
Perfect;-)
Emily Leary
Looks great. Love a good shepherd’s pie.
Camilla
Thanks Emily:-)
JingerKat
It’s a miserable wet cold day here today ~this is the purrfect comfort food
Camilla
Same here and the forecast is for the same:-( Definitely weather for Shephard’s Pie!
Kaci Soderstrom
Ooh very yummy. I’d take out the mushrooms though as I don’t like them.. everything else sounds amazing though.
Susan Joyce Rogers
Great family favourite,a bit different,thanks
Jane Middleton
great recipi, love the mushrooms in it
David C
One of the best brtish dishes! 😀
Maddy
A classic for a reason 😉
William Gould
Love it! Can’t beat a bit of good old fashioned stodge, especially on a cold winter’s day!
Geoff Clark
Looks like a hearty meal
Bev
Planning on following this recipe.
Camilla
Hope you enjoy it:-)
Herbert Appleby
Been in Beijing China for past two weeks so could do with a nice stomach settling classic like this.
Camilla
Oh dear, sounds like you had a rough time tummy wise!
Bev
I can almost smell it!
Paul Wilson
The Shepherd would have to queue behind me for this.
Camilla
LOL:-)
Paul Wilson
Thanks, I’m here all week. ;O)
Victoria
Yum, that looks great!
Paul Wilson
Love a nice Shepherd’s Pie.
Ursula Hunt
The Grandchildren love shepherds pie
Paul Wilson
A nice Shepherd’s Pie is just what you need in weather like this.
Maya Russell
I’m making Shepherd’s Pie today. The recipe I have adds carrot and celery. I don’t have any porcini mushrooms but I will add some English mustard powder as your recipe does. Thanks for the inspiration.
headsy12
The cottage pie looks lovely and you certainly entered a few comps with it didn’t you.
headsy12
oops one of us does not know their cottage pie from shepherds pie. lol
Camilla
Trust me to find the only 2 books to misname it LOL and then adapt the recipes! It’s a poor excuse I know but a genuine one:-)
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
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!