Traditional Shepherd’s Pie

Name: Traditional Shepherd’s Pie
Yield: Serves 6
Ingredients: About 2 lb/900 g potatoes; 2 oz/56 g butter; ½ pint/285 ml warm milk; 1½ lb/675 g leftover roast lamb (or beef, or venison), weighed after having been trimmed of all fat and gristle; put the cut-up meat into a processor and whiz, but not too finely; 1½ lb/675 g leftover roast lamb (or beef, or venison), weighed after having been trimmed of all fat and gristle; put the cut-up meat into a processor and whiz, but not too finely; 1 onion, skinned and chopped finely; 1½ lb/675 g leftover roast lamb (or beef, or venison), weighed after having been trimmed of all fat and gristle; put the cut-up meat into a processor and whiz, but not too finely; 2 tbsp of lamb dripping, or 4 tbsp olive oil; 2 tbsp of lamb dripping, or 4 tbsp olive oil; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 pint/570 ml lamb, beef, or vegetable stock; 1 pint/570 ml lamb, beef, or vegetable stock; 3 tbsp Worcestershire sauce (or 3 tsp balsamic vinegar); 1 pint/570 ml lamb, beef, or vegetable stock; 1 tsp redcurrant jelly; 3 tbsp Worcestershire sauce (or 3 tsp balsamic vinegar); 1 tbsp flour; 1 tbsp tomato purée; Butter for finishing

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

A properly made shepherd’s pie is one of the best dishes I know. But I read recipes for shepherd’s pie using raw meat, which is not what I have always understood to be proper. Real shepherd’s pie should always be made with leftover roast lamb, although I sometimes use roast venison or roast beef. As I understand it, a similar pie made with raw minced beef is known as a cottage pie, and, for my taste, is much less appealing. Good shepherd’s pie should be really well flavoured with the

Ingredients

Method