SHEPHERD’S PIE

SHEPHERD’S PIE

4 Hearty Serves

2 tbsp bacon, fat (or dripping, or 1 tbsp sunflower oil and 1 tbsp butter) 

1 onions, chopped 

2 carrots, finely diced 

2 sticks celery, finely chopped 

1 bay leaf 

3 sprigs fresh thyme or about a tsp. dried

1 sprig fresh rosemary, chopped or a tsp. dried ground

2 tbsp. parsley, chopped 

1 ½ lbs. ground beef 

1 tbsp. plain flour 

2 tbsp. tomato ketchup 

1 tbsp. Worcestershire sauce 

1 pinches black pepper 

For the topping:

2 lbs. potatoes, cooked in their skins 

2 generous ounces butter 

Scant 6 oz. milk 

1 pinches nutmeg, freshly grated

　　

Take a large, deep frying pan and heat half the fat in it. Add the vegetables, and fry gently, until patched with brown. Scoop them out onto a plate. 

Raise the heat under the pan and add half the ground beef. Pat it down flat and leave to fry without disturbing for several minutes until the underneath has browned properly. Then break it all up, turning it over. Repeat the browning process, and then lift the mince out of the pan with a slotted spoon. Repeat with the remaining mince. 

Drain off excess fat (rinse it to rid it entirely of fat if you are so minded) and return the meat and vegetables to the pan. Sprinkle over the flour and stir for about 30 seconds. Add the herbs enough water to cover, the tomato ketchup and Worcestershire sauce. Season with salt and freshly ground black pepper. 

Simmer for about 45 minutes - adding a little more water if it is drying out. By the time it is cooked, the meat should be succulent and thickened. Adjust seasoning, then tip into a pie dish and leave to cool. 

While the mince is cooking, heat the oven to 425 degrees

Scoop the potato flesh out of the skins, and mash with 2 oz. of the measured butter and enough hot milk to give a mash which is fairly soft, but still hold its shape. 

Dollop the mashed potato over the mince, then spread down lightly in an even layer. Use the prongs of a fork to make patterns on the surface. Dot with the remaining butter. 

Bake for around 30 minutes until the top is browned and the juices from the meat are bubbling up round the edge.