Scottish style shepherd's pie

    1 hour 50 min

    Whether you use lamb for a shepherd's pie or beef for a cottage pie, either version creates a comfort food delight at its absolute best. Magic.

    8 people made this

    Serves: 4 

    • 2 tablespoons extra virgin olive oil
    • 45g (1 1/2 oz) pancetta, finely chopped
    • 1 clove garlic, finely chopped
    • 1 onion, finely chopped
    • 1 carrot, finely chopped
    • 1 small leek, finely chopped
    • 1 tablespoon plain flour
    • 450g (1 lb) minced lamb or beef
    • 1 bay leaf
    • 4 sprigs fresh thyme
    • 1 (400g) tin chopped tomatoes
    • Worcestershire sauce to taste
    • 300ml (10 fl oz) lamb or beef stock
    • salt and freshly ground black pepper
    • 2 generous handfuls grated Cheddar and Parmesan cheese
    • Mash
    • 750g (1 1/2 lb) potatoes, peeled and sliced
    • 4 tablespoons milk, or as required
    • 75g (2 1/2 oz) butter
    • 1 egg, lightly beaten

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Heat the oil in a large pan, add the pancetta and cook, stirring occasionally, over a gentle heat for 3 to 4 minutes until the pancetta is golden but not crisp.
    2. Add the garlic, onion, leek and carrot and continue to cook, stirring occasionally, for a further 5 minutes or so until softened.
    3. Add the flour and, stirring continuously, mix in well.
    4. Add the ground meat and cook, stirring continually to break down, for some 5 to 6 minutes to brown, ensuring no lumps. Add the bay leaf, thyme, chopped tomatoes, Worcestershire sauce and stir.
    5. Add the stock and freshly ground black pepper. Bring to boil and let it simmer, stirring occasionally, for about 1 hour or so until sauce thickens a bit.
    6. Preheat the oven to 200 C / Gas 6.
    7. Meanwhile, to make the topping, boil the potatoes in water until soft but still with some bite.
    8. Drain, dry out a little, mash with the butter, egg and milk and season with salt and pepper.
    9. Spoon the meat mixture into an ovenproof dish. Top with the mash, then the grated cheese.
    10. Bake until the surface is bubbling and golden-brown. Serve.

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