Name: Shepherd’s Pie
Yield: Serves 6
Ingredients: freshly ground black pepper; 1½ lb / 680 g mashed potato (mashed with a little olive oil while still hot); salt; 1 tsp soy sauce or Worcestershire sauce; pinch of ground mace or freshly grated nutmeg; 1 tbsp olive oil; pinch of ground allspice (optional); pinch of chopped rosemary or thyme; l½ lb / 680 g minced lamb, cooked; 1 tbsp finely chopped parsley or chives; 1 medium onion, peeled and finely chopped; ¼ pt / 140 ml meat stock or gravy; 1–2 tbsp port or red vermouth

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This is an excellent dish for using up the leftover remains of a large joint, although it can be made from scratch using raw minced meat.

Ingredients

1 medium onion, peeled and finely chopped
1 tbsp olive oil
l½ lb /

Main course

Method

Fry the onion in the olive oil until lightly brown. Mix with the meat, stock or gravy, port or vermouth, sauce, spices, herbs and seasoning, and spoon the mixture into an ovenproof dish. Spread the mashed potato over the top, and score the surface in lines with a fork. Bake in the top half of a preheated oven at 180°C /

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