Shepherd’s (and Cottage) Pie with Potato and Lancashire Mash

Name: Shepherd’s (and Cottage) Pie with Potato and Lancashire Mash
Yield: Serves 6–8
Ingredients: 1.5 kg (3 lb 5 oz ) Desiree potatoes, peeled and cut into chunks; Salt and Freshly ground black pepper; 250 ml (9 fl oz ) full-fat milk; 1 large celeriac, peeled and cut into chunks; 500 g (1 lb 2 oz) Lancashire cheese, grated, plus 4 heaped tbsp; 150 g (5½ oz ) unsalted butter; 150 ml (5 fl oz ) double cream; 5 cremini or 4 portobello mushrooms, sliced; Small knob of unsalted butter; 2 tbsp Worcestershire sauce; 5 cremini or 4 portobello mushrooms, sliced; Freshly grated nutmeg, to taste; 1 tbsp mushroom ketchup; Salt and Freshly ground black pepper; 1 tbsp finely chopped fresh thyme; 2–3 tbsp olive oil; 2 large onions, finely sliced; 400 g (14 oz ) lamb mince; 1 tbsp tomato purée; 2 large carrots, chopped or grated; 600 g (1 lb 5 oz ) beef mince

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Cheese

By Patricia Michelson

Published 2010

About

I do prefer a shepherd’s pie to have minced beef as well as lamb, hence the combined names in the title. This family-style meal can be tweaked and changed to your taste but this is how my family prefer it!

Ingredients

2–3 tbsp olive oil
2 large onions, finely sliced
2 large carrots, chopped or grate

Pie
Gluten-free

Method

In a large frying pan, heat the olive oil, then sauté the onions and carrots over a medium heat until softened. Add the beef and lamb mince and cook until browned, breaking the meat down with the back of a spoon. Add the tomato purée and cook, stirring for a few minutes.
In a separate pan, heat a knob of butter until foaming and add the mushrooms. Cook for a fe