Shepherd's Pie (The Real Thing!)
This is a traditional English pub style recipe. I can make this anywhere in the world and it will evoke memories of pub lunches! This is no way a diet item! Its a robust & hearty dish!
- Ready In:
- 700 g ground lamb
- half a can Guinness stout (to marinade ground lamb)
- 1 large onion, diced
- 1 carrot, diced (optional)
- 2 garlic cloves, chopped
- 1⁄2 teaspoon dried marjoram
- 1⁄2 teaspoon dried rosemary
- 1⁄2 teaspoon dried thyme
- 1⁄2 cup chopped english parsley
- 75 ml Worcestershire sauce
- 2 teaspoons flour (for thickening)
- 2 tablespoons olive oil
- salt & pepper
- 1 kg potato (peel, boil, mash & season)
- Use 1/2 a can of Guiness Stout to marinade ground lamb. Leave covered in fridge for at least 1 hr and if possible overnight.
- In a hot pan, put in olive oil and add mince lamb to brown. Strain cooked mince with a big sieve, separating meat & juice.
- Reheat same pan, add more olive oil and now saute & brown diced onions, garlic and carrot till fragrant and translucent.
- Add the cooked mince into this pan and mix well.
- Add dried marjoram, rosemary and thyme and mix well.
- Pour left over juice from the mince into the pan and add all the Worcestershire sauce and half of the English parsley and stir well.
- Cook on low heat for 20 mins and when it starts bubbling, add in flour to thicken the mixture.
- Add salt & pepper to taste.
- Cook potatoes in salted water till soft enough to mash.
- Strain potatoes and mash with a big knob of salted butter, cream and milk (totally full fat!). Season with salt, pepper and a dash of nutmeg powder.
- Pour cooked mince mixture in a big enough pyrex dish.
- Layer the mash potato on top and seal the edges.
- Bake or brown in oven for 20 to 30 mins at 180 degrees celsius.
- Serve with a side of boiled cabbage & carrots with lots of butter and sprinkle leftover English parsley!
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Since Publix stiffed me on the ground lamb (funny, they have a grinder and lamb, why can't they grind some when I asked for it?) I had to use ground beef, but it still came out great! Also substituted a Newcastle brown for the Guinness, but that's a personal preference type of thing. The herbs and the worcestershire sauce really blended with the beer to make a taste that was terrific and reminiscent of pub grub (which I miss dearly).