Mummy Boome's traditional shepherd's pie

  • Preparation Time25 mins
  • Cooking Time70 mins
  • Serves8
  • DifficultyEasy

For the shepherds pie

15g butter
1 tbsp olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, crushed
Salt and freshly ground black pepper
1 tbsp tomato puree
900g beef mince or lamb
2 tbsp Worcestershire sauce
120ml beef stock
220g garden peas
Cheesy mashed potatoes, recipe follows

For the cheesy mashed potatoes

1.8kg potatoes, peeled, quartered
60g butter
60ml double cream
115g grated mature white Cheddar
Salt and freshly ground black pepper
For the shepherds pie:
1) Preheat oven at 200C/Gas 6.

2) Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato puree and mix evenly. Add the beef mince and cook until beef is no longer pink, about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned, about 20 mins. Spoon out the shepherd's pie and serve.
,br>For the cheesy mashed potatoes:
1) Fill a large saucepan with cold water and 1 tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper.

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