A traditional Shepherd’s Pie is made with minced lamb or mutton and is a meat pie that is topped with mashed potato. There are many variations, but this recipe is how my family have made this quintessential British dish for years. A common addition is adding grated cheese to the mashed potato.
- Tablespoon olive oil
- 2 medium onions - finely chopped
- 1 carrot - diced small
- 1 tin chopped tomatoes
- 1 tbsp gluten and wheat free plain flour
- 350ml beef or lamb stock- made from gluten and wheat free stock cubes
- 500g minced lamb
- 1 bay leaf
- 2 sprigs of thyme
- Salt and freshly ground black pepper
- 700g potatoes
- 60ml milk
- 75g butter
In a large non-stick frying pan heat the oil and add the chopped onions and carrots and cook for 5 minutes. Add the mince and brown, making sure that any big lumps are broken down with the back of a spoon. Add 1 tablespoon of gluten and wheat free plain flour, stir and cook for a few minutes. Add the bay leaf, sprigs of thyme, chopped tomatoes and the stock.
Bring the mixture to the boil, adding a pinch of salt and pepper and let it simmer for about 45 minutes. Remove the bay leaf.
Preheat the oven to 180°, 400 F, Gas mark 6.
Boil the potatoes for 20 minutes, until cooked. Drain and add the butter and milk and mash together. Season with salt and black pepper.
Pour the meat into an ovenproof dish and spread the mash on top, smooth over and mark with a fork.
Put the dish into the pre-heated oven until it is bubbling and golden, around 30 minutes.
Serve with some seasonal vegetables.