Food | Recipes

Shepherd’s pie

Recipe by Chef Simon Conboy, The Ivy

  • Published:

Cuisine
International
Dish
Main Courses
Viewer rating
4 Stars
  • Image Credit: Supplied picture

Prep time: 20 mins
Cooking time: 1 hour
(serves 6-8)

 

Ingredients

  • 1kg : potatoes, peeled, roughly chopped, boiled and mashed
  • 150ml : double cream 
  • 150g : unsalted butter 
  • 4g : each, salt and pepper
  • 3tbsp : vegetable oil
  • 250g : shallots, peeled and finely chopped
  • 250g : button mushrooms, washed and finely chopped
  • 250g : carrots, diced
  • 100g : tomato purée
  • 500ml : non-alcoholic red wine
  •  flour, to thicken
  • 40ml : Worcestershire sauce
  • 125g : tomatoes, chopped
  • 7g : thyme
  • 2l : veal or beef stock
  • 1.25kg : each, minced beef and lamb

Preparation

1. Potato mash: Warm cream and butter, add to potatoes, mix well and season with salt and pepper.
2. Heat 1 tbsp oil and cook shallots, mushrooms and carrots until onion is light brown. Mix in tomato purée and cook for 2-3 minutes, then add non-alcoholic red wine and reduce. Dust sauce with flour and mix thoroughly to ensure there are no lumps.
3. Add Worcestershire sauce, chopped tomatoes, thyme and stock.
4. Meanwhile, in a separate pan, heat remaining oil and brown minced meat.
5. Add browned meat to pan of sauce and simmer over a low heat for 40 minutes. Season and add a little extra Worcestershire sauce if desired. Finish with chopped oregano.
6. Preheat oven to 180°C. Spoon the mince mixture in an oven-proof casserole, pipe mashed potato over, then cook in oven until golden brown, about 12-14 minutes.


 

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