Shepherd's Pie

Dear Lucy - Sorry it's taken so long to post this recipe.  I know you asked me for the recipe a while ago, but hadn't gotten around to it.  However, yesterday I made Shepherd's pie for 40 for my Church's deanery dinner, so I finally got around to document it for you. 

This dish is a British classic and I grew up on the stuff.  Traditionally it's made with ground lamb (hence "Shepherd"), so technically this dish should be called Cottage Pie.  Anyway, whatever you use, it's comforting and filling on a cold winter's day - perfect for a 27 degree day in Boston.

Shepherd's Pie (Serves 4)

Ingredients:

Mashed Potatoes

2 lbs. potatoes, peeled and cut into 2 inch chunks

1 tbs. butter or margarine

1/2 cup warm milk

Beef base

1 lb. lean (90%) ground beef or lamb

1 medium onion, peeled and diced
1 carrot, peeled and diced (optional)
1 stalk celery, peeled and diced (optional)

2 tbs. tomato paste

1 tbs. flour

1 1/2 cups beef broth (or water with beef bouillon)

2 tsp. Worcestershire sauce

1 teaspoon dried mixed herbs

salt and pepper to taste

1 cup frozen green peas  (or frozen mixed veg)

Directions:

• Prepare mashed potatoes: Place the potatoes in a pot of salted cold water.  Bring to the boil and simmer for approx. 15 minutes or until tender.  Drain.
• Return cooked  potatoes to the pot and cook on low heat for 1 - 2 minutes to dry them out.
• Turn off heat and mash with fork or potato masher until smooth.   Add butter and enough milk to make a creamy consistency.  Season to taste.
• Prepare ground beef: While the potatoes are boiling - Place ground beef in a large skillet on high heat.  Add the diced onions, carrot and celery and cook together, breaking up the meat, until the beef is no longer pink.

• Reduce the heat to medium and stir in the flour.  Cook for a minute or two, then add the tomato paste,  Worcestershire sauce, mixed herbs and beef broth. Season to taste.

•  Continue to cook on low for a further 4 or 5 minutes, then stir in the peas. 

•  Preheat oven to 400 degrees F.
• Transfer to a 9 x 13 inch baking dish and cover with the mashed potatoes.

• Bake in hot oven for 30 - 40 minutes or until bubbling and golden brown.