Recipe – Shepherd’s Pie

After unsuccessfully looking through several cookbooks for  a Shepherd’s Pie recipe and getting too close to dinner time, I decided to just have a crack at it with what seemed to work. 

It turned out so nice that I will try it again soon now that the weather is turning a bit cooler.  This can be prepared ahead

of time for a dinner to pop in the oven after a long day and it also freezes well.

Potato Top

1 kg, potatoes, peeled and diced

25g, butter

Salt and pepper, to taste

Pie Ingredients

Olive oil

2 medium onions, diced

2 parnsnips, diced

3 carrots, diced

500g minced lamb

400 ml, stock (lamb or beef)

3 Bay leaves

Thyme and Rosemary

Preheat oven to 185 degrees Celcius.

To make the potato top, prepare as you would mashed potatoes.  Cover a saucepan of diced potatoes with boiling water and salt.  Allow to boil for 25 minutes or until soft enough to mash.  Remove from heat, mix with butter, salt and pepper, to taste.  Set aside.

Whilst the potatoes are boiling, heat another large dish.  (I use my Le Cruseut dish so that I can put straight in the oven without dirtying another pot.)  Heat olive oil and add onions cooking for 8-10 minutes until onions are translucent.  Add parsnips and carrots and cook for a further 5 minutes. 

A bit blurry but these are the carrots & parsnips

Add minced lamb stirring to brown evenly and add stock, bay leaves, thyme and rosemary.  Cook for 15-20 minutes on the stovetop.

Top dish with potato mixture and bake for 25-35 minutes.


1 Comment

Filed under Recipes

One response to “Recipe – Shepherd’s Pie

  1. I love the idea of the parsnips! Would you like to see a couple of other variations?

    The second uses apple sauce, which I would think would complement parsnip nicely 🙂

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