My first shepherd’s pie

Name: My first shepherd’s pie
Yield: Serves 6-8
Cuisine: United Kingdom
Ingredients: 1 rounded teaspoon cumin seeds; 75 g mature Cheddar or similar cheese, grated; 2 teaspoons ground cinnamon; 50 g butter, cut roughly into cubes; sea salt, black pepper; 800 g-1 kg minced lamb or beef; a little freshly grated Parmesan cheese; 2 large onions; a little milk; 2 tablespoons vegetable oil; 2 medium free-range eggs; 400 g tin chopped tomatoes; 1 kg potatoes

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Orchards in the Oasis

By Josceline Dimbleby

Published 2010

About

I’ve made countless variations of shepherd’s pie but they all began with this, the first dish I ever made in the kitchen of my basement flat. Serve with a green vegetable or a simple green salad.

Ingredients

1 kg potatoes
2 large onions
2 tablespoons vegetable

Europe
United Kingdom
Main course
Stew
Gluten-free

Method

Peel the potatoes and steam or boil until cooked. Meanwhile, peel the onions and chop up fairly small. Heat 1 tablespoon oil in a large, deep frying pan and fry the onions over a fairly low heat until soft and slightly browned. Then, using a slotted spoon, transfer the onions to a plate and set asid