Shepherd’s pie is not only amazing English comfort food, but it is the kind of dish you can tweak to make completely personal. The favourite for y husband and I is this recipe. The base is my own adjust,net to make it more beefy and rich. The mash is half parmesean mashed potatoes and half a mix of parmesean and sweet potato (too much is too strong) it takes a touch extra effort but the reason we do it is that I love it with parmesean mash, and my husband loves it with the sweet potato. So please, pick one, or do what I do and give both a shot. If you pick one or the other, use 4 potatoes, just make them all the same instead of my mix.
Shepherd’s Pie with 50/50 Mashed Potatoes (for two)
- 500g Lamb Mince (20% fat, you can replace it with beef or Turkey, but it has to be 20% fat)
- 1 large carrot, diced
- 1 onion, diced
- 2 cloves garlic, finely chopped
- 1/2 cup peas
- 1 stock cube
- 1tbsp Worcestershire sauce
- 1tbsp tomato paste
- 1/2 cup after from boiled potatoes (see recipe)
- 3 medium Maris piper potatoes and 1 medium sweet potato
- 1/2 cup grated parmesean cheese
- glug of olive oil
- 25g butter
- 1/4 cup milk
Preheat oven to 350F (180C) Peel and quarter the potatoes
In a large pot boil 1.5 litres of salted water, once at a boil, add potatoes. These will boil for 20-30 minutes
In a frying pan, heat oil and soften onions, garlic and carrots.
Once soft, add peas and cook for a further minute.
Add lamb and brown on medium heat (5-8 minutes)
Add the stock cube, Worcestershire sauce and tomato paste. There should still be plenty of fat in the pan to absorb the stock cube.
Once full absorbed and thick this is done, fill the bottom of a baking dish with the cooked meat. This is the base of your pie
When the potatoes are soft (they should slip off easily when stabbed with a knife), drain pan remove sweet potato and mash in a small bowl
Add butter and 1/4 cup milk to the white potatoes and mash with a masher. For creamer potatoes, add more milk.
Add parmesean and stir until combined.
Spread just over half the white potatoes over half of the meat.
Mix sweet potato with the remaining parmesean mash. spread sweet potato mash over the other half of the pie.
Pop in the oven and cook until potatoes begin to brown (approx 15mins)