Shepherd’s pie

Name: Shepherd’s pie
Yield: Serves 4
Cuisine: British
Ingredients: 450 g (1 lb) good quality coarse beef mince; 450 g (1 lb) good quality coarse lamb mince; 500 g (1 lb 2 oz) onions, peeled and finely chopped; 2 tbsp vegetable oil; 1 tsp chopped thyme leaves; 2 garlic cloves, peeled and crushed; 1 tbsp tomato purée; 1 tbsp plain flour; 1 tbsp Worcestershire sauce; 1 glass of red wine; sea salt and pepper; 1 litre (1¾ pints) beef stock; sea salt and pepper; 500 g (1 lb 2 oz) potatoes, peeled and quartered; 25 g (1 oz) butter; a little milk; 200 g (7 oz) parsnips, peeled, cored and roughly chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

Ingredients

450 g (1 lb) good quality coarse lamb mince
450 g (1

Europe
United Kingdom
Pie

Method

Season the minced meat with salt and pepper. Heat a little oil in a frying pan until it is almost smoking and cook the meat in small batches for a few minutes, turning with a wooden spoon, until well coloured, then drain in a colander to remove the fat.
Heat a little more oil in a heavy-based pan and gently fry the onions with the garlic and thyme until very so