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Here it is as promised my Shepherd’s Pie recipe… erm, though I should point out the reason there is no photo available is because it was eaten long before I wrote this post!

I do like Shepherd’s Pie because it is so easy to make and a very comforting and warming meal to come home to on a wintry night.  This recipe freezes well so you could batch cook a few if you want.

Ingredients:

• 500g minced beef
• 1 large onion chopped
• sunflower oil for frying
• HP sauce or similar
• 2 large handfuls of frozen peas
• seasoning
• Potatoes (general purpose type), about 6 fairly large ones
• margarine

Method:

1. Preheat the oven to about Gas Mark 7 (or ‘high’ for 20 minutes.
2. Whilst the oven is heating up take a frying pan and heat about 1 tsp of the oil and fry the onions until clear.  At this point add the meat and brown this too.  You may need to add another tsp of oil.  To keep the fat content down it helps to use a good quality non-stick pan.
3. Add seasoning to taste (it is so important to season meat or it can taste of nothing), and a good dollop of HP sauce.  If you prefer another similar type of sauce then by all means use that.  Add the peas too.  Cook the mince for about 15 minutes or so.
4. Take a wide baking dish and spoon in the mince.  I used a silicone one and sat it on a large metal baking tray for support.  (Silicone is great to use as it is so easy to clean but can be rather floppy and does need support – I once made a fruit crumble only for the silicone dish to flip up as I tried to get it out of the oven and it went all over the floor!)
5. Now peel and cook the potatoes until soft.  You can boil, steam, or microwave them whatever is easiest for you.  Once cooked (this should take about 15 minutes or so depending upon the density of your potatoes), place the potatoes into a big bowl and mash with a fork.  Season the potatoes and add a little margarine.  I only use about 2-3 tsps.  It is up to you if you want to use more.  Mash it all well with a fork again.
6. Spoon on …er..spoonfuls of mashed potato on top of the mince.  I don’t get fussed over making it all super neat and fancy.  Shepherd’s Pie is meant to be rustic and not like posh restaurant food.
7. Cover the Shepherd’s Pie with foil and bung in the oven no lower than the middle shelf but not right bang at the top!  Cook in the dish in the oven for 25 minutes, then remove the foil and cook for a further 10-15 minutes to brown.  Lower the heat if need be.  (** If you are batch cooking then after the initial 25 minutes cooking do not cook the dish any further as you will want to do this when you reheat it).
8. Serve the Shepherd’s Pie straight away.

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