shepherds pie

img_0109The pea shoots have survived a day in their beds without being decimated by the slugs or birds and I am keeping an eye on the weather for-cast for late frosts! We’ve gone back to trying to empty the freezer and use up things from the fridge. This morning I grabbed a pack of frozen lamb mince. Another of those bargains in the reduced fridge £1 for a pound. Good value but only if we eat it.

So what have we got to go with it? A few carrots, the last few spoon fulls of frozen peas, lots of potatoes, a mozzarella and some mushrooms.  There seems to be only one choice – shepherds pie of course.

You need:

2 or 3 table spoons or a glug of olive oil

1 onion diced

1 clove garlic, crushed and chopped

454 grams (or a pound) of lamb mince

50 ml of red wine – optional

2 teaspoons tomato puree

4 small or 2 medium carrots, peeled and chopped

a few table spoons of peas

a few mushrooms, peeled and chopped

salt & pepper

2 good quality beef stock cubes 

4/5 large potatoes, peeled and chopped up for boiling

Cooking it:

Put the olive oil in a medium saucepan and heat on medium

Add the onion & garlic and fry gently for a few minutes.

Turn up the heat and stir in the mince.

Stir regularly and turn down a bit if catching until browned.

Add the tomato puree, red wine and veg.

Stir in the stock and a good pinch of salt and pepper.

Add a wine glass of water stir and allow it to gently bubble away. It may need a bit more water so keep an eye on it.

Now bring the potatoes to boil in a pan of salted water poking a couple of potatoes with a Sharp knife every 5 minutes until the knife goes through them easily.

Put the lamb mixture in the bottom of an oven proof bowl.

Mash the potato with a knob of butter if you have it and add a little pepper.

Spread the mash over the top.

Cut the motzerela into slices and arrange over the spud mash.


Healthy options –

              Use a mixed carrot and swede mash.

               Add other veg to the mince

other ideas:

Put slices of tomarto on top as well as the cheese.

Use a bit of hard chedder, grated and sprinkled over the top

a couple of spring oniond chopped and mixed with the mash


5 thoughts on “shepherds pie

  1. Thanks for the pic yesterday of the chops you were enticing us with! Loved seeing the photos of your veg patch etc. I have got runner beans sprouting well and the peas are coming up in baby pots. We seem to have a lot of wood pigeons about so I will probably have to protect my dear little plants from them. Todays recipe looks very tasty specially with the red wine included!
    Wendy (Wales)

  2. Hi ambermoggie
    Sadley we found about it too late and when we asked about a pitch they had allocated any cancelled ones.
    We are going to the smallholding and garden show at the Royal Welsh show ground May 16th/17th.
    Take care

  3. That looks fan-freaking-tabulous. Helps that it is my favorite meal. I adore shepherds pie. I’ll have to be sure to make this on in the next week. Thanks! Sorry I haven’t been able to check in as much with getting ready for the move!

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