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Shepherd’s Pie

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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!

Best, delicious, family favourite, thrifty, frugal

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.

Best, delicious, family favourite, thrifty, frugal

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.

Best, delicious, family favourite, thrifty, frugal

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!

Best, delicious, family favourite, thrifty, frugal
Piping makes it easier to distribute the mashed potato!

More Beef Recipes

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.

Best, delicious, family favourite, thrifty, frugal
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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
Cook Time 55 minutes
Total Time 1 hour 15 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.

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Comments

  2. 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…..

    Reply

  6. 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.

    Reply

  9. Kaci Soderstrom

    Ooh very yummy. I’d take out the mushrooms though as I don’t like them.. everything else sounds amazing though.

    Reply

  14. William Gould

    Love it! Can’t beat a bit of good old fashioned stodge, especially on a cold winter’s day!

    Reply

  17. Herbert Appleby

    Been in Beijing China for past two weeks so could do with a nice stomach settling classic like this.

    Reply

  24. 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.

    Reply

  27. 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!

    Reply

  28. 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

    Reply

  31. 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.

    Reply

  33. 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.

    Reply

    • 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:-)

      Reply

  34. DANIELLE VEDMORE

    Ooooh a firm family favourite! Never used dried mushrooms though – will have to give it a try!

    Reply

  39. Maya Russell

    Dried mushrooms always give a good flavour to mince dishes. It looks good and the potato has not sunk!

    Reply

  41. 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.

    Reply

    • 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.

      Reply

  42. 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

    Reply

    • 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:-)

      Reply

  43. 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. : )

    Reply

  44. 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!

    Reply

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