1/5 Photos of Wicklewoodwench’s Shepherd’s Pie Wiv Attitude
I love a classic shepherd’s pie, but I also love food with a bit of a kick,,,not necessarily heat, but plenty of taste…This is how this dish evolved, and will continue to evolve. If you prefer heat a few drops of Tabasco or a chopped green chilli would I’m sure just add to its evolutionary journey. It is best not to use a potato that is too floury, Whites or Maris Piper are fine,,,or if you are pushed for time an 800g bag of, defrosted, frozen mashed potato can be used. The inclusion of the peas is purely optional as most people tend to serve shepherd’s pie with peas anyway.However, this is a great recipe to use up any leftover veg you may have for instance you could substitute the mushrooms for green pepper or chopped carrot.
My Private Note
Units: US | Metric
- 907.18 g potatoes, peeled and chopped
- 56.69 g butter
- 170.09 g tasty cheese, grated
- 1 bunch spring onion, chopped
- 1 tomato, sliced
- 453.59 g minced beef or 453.59 g lamb
- 113.39 g button mushrooms, sliced
- 56.69 g frozen peas (optional)
- 2 large onions, chopped
- 2 cloves garlic, crushed
- 29.58 ml olive oil
- 2 beef stock cubes
- 29.58 ml Worcestershire sauce
- 29.58 ml tomato puree
- 14.79 ml marmite
- 250 g can plumb tomatoes in tomato sauce
- 118.29 ml water
- 1Over a high heat, in a large pan of salted water, boil the peeled and chopped potatoes for approximately 20 minutes.
- 2Drain well, cover with a tea towel and set aside.
- 3Meanwhile preheat the oven to 180c.
- 4In a large pan and over a medium heat,sauté the onions in the oil, once onions are softened add the garlic and mushrooms and continue to cook for a further 5 minutes.
- 5Increase the heat and add the minced beef, brown the meat by stirring frequently ensuring nothing burns.
- 6Reduce heat slightly and add the stock cubes, water, Worcestershire sauce, tomato puree, Marmite and tomatoes. Mix well and continue to cook for 15 mins, stirring occasionally.
- 7Using a large metal sieve drain the beef mixture, retaining the gravy to serve separately.
- 8Place the beef mixture in a large casserole dish, stir in the frozen peas (optional) and season to taste, set aside.
- 9In a small saucepan melt the butter and add the spring onion, sauté gently until the onions have softened and the butter has taken on the flavour of the onions.
- 10With a potato masher or ricer mash the potato until smooth and creamy.
- 11Stir in the onion butter mixture and 4oz of the grated cheese, mix well and season to taste.
- 12Spoon the potato over the cooked beef and smooth with a pallet knife, run a fork over the smooth potato to decorate and garnish with the remaining cheese and some sliced tomato.
- 13Reheat in the oven for 15 mins or until cheese topping is melting and golden.
- 14Serve hot with retained gravy.
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Nutritional Facts for Wicklewoodwench’s Shepherd’s Pie Wiv Attitude
Serving Size: 1 (462 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 578.8
- Calories from Fat 300
- Total Fat 33.4 g
- Saturated Fat 15.9 g
- Cholesterol 101.4 mg
- Sodium 572.2 mg
- Total Carbohydrate 44.5 g
- Dietary Fiber 5.6 g
- Sugars 7.1 g
- Protein 27.4 g
The following items or measurements are not included: