Red Meat Recipes‎ > ‎

Weekend Shepherd's Pie

(Original Recipe)
Serves 4

Ingredients

1 onion

2 garlic cloves

1 tablespoon flour

400g mince, preferably beef or lamb

1 cup red wine

3 cups water, separated, each with 1 tablespoon gravy or beef stock powder

1 teaspoon anchovy powder

2 teaspoons worcester sauce

2 teaspoons mixed herbs

1 head broccoli

25ml rum

Seasoning

Mustard, for serving


1200g potatoes

1 tablespoon milk

1/2 cup butter

Seasoning


Recipe

Chop the onion and garlic finely and fry in an oiled pan. Once softened, sprinkle the flour over to make a very loose roux. This will help thicken the gravy later.


Add the mince and stir through to break up any clumps, allowing the mince to brown all over.


Whisk two cups of water with two tablespoons of stock and add to the mince pan along with the red wine. Turn to the lowest heat possible, and allow to simmer for at least fifteen minutes.


Start peeling 1200g of potatoes. Once peeled, cut the potatoes into small chunks and boil them vigorously. You'll need quite a large pan for 1200g of potatoes.


Add the anchovy powder, worcester sauce and mixed herbs to the mince pan. Taste, and season accordingly.


Gravy is built in to a shepherd's pie, so don't simmer the entire thing away. Taste again at this point - I felt there wasn't enough boozy flavour so added 25ml of rum, our red wine stock having been depleted by this stage of cooking. The heat can be turned off at this stage, although be sure to keep it warm to avoid re-heating dangers.


Drain the potatoes, which should have been boiled to almost breaking point, and mash them with milk, butter and more salt and pepper.


Tip the beef mixture into a large, deep dish (ours is 23cm across, 77cm around, and 8cm deep). Carefully spread the mash on top, and then use a fork to create mountains and troughs. A smooth topping seriously detracts from this dish.


Bake for at least twenty minutes at 180 degrees (360 Fahrenheit). It could probably withstand up to forty minutes. It's a good idea to put the bowl on a large sheet of foil, because the pie will try to escape a little.


Serve. Tastes brilliant with mustard, particularly (I find) wholegrain.

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