The weather seemed to turn from Spring to Autumn quite dramatically and suddenly here in Glasgow, and the weekend where September switched over to October, the last weekend of nice weather afforded us a relaxing able to spent at home where we decided on this slow cooked meal to really welcome Autumn to Scotland. The weather was also nice enough we went to have a cheeky pint at Curler’s Rest in the West End where we sneakily played along to social gatherings quiz!
That aside, shall I bore you with the difference between Shepherd’s Pie and Cottage Pie? Or shall I just tell you that this pie is probably the simplest, yet tastiest Shepherd’s Pie you’ll ever have and is incredibly easy to make also? It’s large enough to feed a large family, and tastes amazing when served with buttered sprouts and peas (not pictured).
This is the best photo I could have taken, but when everyone found out it was ready to serve I couldn’t keep them away long enough!
What Will I Need?
2 tbsp olive oil
1kg lamb mince
2 onions, diced
4 celery stalks, diced
2 carrots, diced
3 tbsp plain flour
1 1/2 tbsp tomato paste
1/2 tsp dried rosemary
1/4 tsp dried thyme
2 cups beef stock
salt and pepper
4 large potatoes, diced
100g salted butter
1 large potato additional, finely sliced
1/2 cup grated parmesan
- Heat oil over low-medium heat, and then cook onion, celery and carrots for 10 minutes, or until onion is soft and translucent.
- Stir through plain flour until evenly distributed through vegetables.
- Add mince and stir through vegetables, cooking over high heat until mince is browned.
- Stir through tomato paste, herbs, stock, and salt and pepper to taste and bring to boil.
- Add lid, and simmer over low heat for one hour.
- Remove lid, and continue to simmer for 60-90 minutes over low heat, or until sauce has thickened to a pie filling consistency.
- Preheat oven to 180C, and lightly grease a large baking dish.
- Add diced potato to separate pot and cover with cold water.
- Bring to boil over high heat until potato is cooked through, around 10 minutes though will depend on how thick you diced the potato.
- Decant potato into colander, and then return to pot.
- Mash potato and stir through butter and salt to taste.
- Line a large baking dish with the potato slices.
- Spoon prepared mince into dish and distribute evenly.
- Spoon mashed potato over the top and spread evenly, before scraping with a fork on the diagonal.
- Sprinkle the grated parmesan over the potato.
- Bake in pre-heated oven for 30 minutes or until cheese and potato has turned golden.
- Rest for 10 minutes and then serve.