Seasonal Shepherds Pie Recipe.
The nights are beginning to draw in, and it’s time to start thinking about hunkering down for the colder months. For me that means drawing the curtains, lighting a crackling fire and cooking up some comfort food for the family. And nothing whispers comfort food more than a delicious home cooked shepherds pie recipe. I road tested this one with a little help from my fab local food provisions store Ruby & Kind.
You will need…
250g lamb mince
300g Maris Piper potatoes
5ml mint sauce
1 onion
2 bay leaves
150g carrots
2 cloves of garlic
5ml bunch of mint
5ml soy sauce
20ml red wine
15g flour
50g mange tout
150g peas
Here’s what to do…
- Pre-heat the oven to 210c / fan 200c / gas mark 5
- Dice the potatoes and submerge in salted water, boil for 10-12 minutes or until the potatoes are cooked
- Drain and crush using a masher, add a pinch of salt & pepper, a glug of olive oil and the mint sauce and mix. You want a rough mash.
- Peel and dice the onion and garlic and add to a pan with a small glug of olive oil
- Peel and finely dice the carrot and add to the pan
- Cook the onion, garlic and carrot over a high heat for 3 minutes
- Add the lamb mince and the bay leaf and cook whilst stirring for 4-5 minutes
- Add the red wine and the soy sauce and cook for a further 3-4 minutes
- Add the flour, stir, and cook for 2 minutes
- Place the cooked mince mixture in an oven proof dish
- Top with the crushed minted potatoes, drizzle with olive oil and place in the oven for around 20 minutes
- Bring a pan of salted water to the boil
- Add the mange tout, mint, and peas and cook for 3 minutes before draining and serving on the side with a pinch of salt & pepper
For more delicious recipes from Ruby & Kind head to their website here. For delivery options head to their sister company The Original Supper Box Company here.
