Shepherd's Pie
Shepherd's Pie with porcini mushrooms, tomatoes and herbs for a super tasty dish your family with love!
Servings 4
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.