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Monday, 26 November 2012

Shepherd's/Cottage Pie Like Mother Used To Make

Shepherd's pie,is a great way of using up the lamb,or beef for cottage pie, left over from the Sunday roast lunch, it was a regular Monday dinner in my childhood.I liked the pie but not so keen on the veg,in those days!
 This recipe is as I remember enjoying it.
image Shepherd's Pie

Shepherd's Pie


675 g./1,1/2 lbs.potatoes
30 ml./2 tbs. cooking oil
1 onion chopped
124 g./4 oz. mushrooms,sliced
575 g./1,1/4 lb.cooked lamb,minced
45 ml./3 tbs.tomato ketchup
2.5 ml./1/2 tsp.dry mustard
salt and pepper
150 ml./5 fl.oz. well seasoned gravy
25 g./1 oz.butter


a) Cook the potatoes in boiling,salted water for 15 to 20 minutes or until they are tender
b) Meanwhile heat the oil in a saucepan
c) Add the onion and mushrooms and fry for 5 minutes
d) Stir in the lamb,tomato ketchup,mustard,salt and pepper to taste
e) Pour over the gravy and bring to the boil
f) Simmer for 5 minutes,then transfer to a pie dish
g) Drain the potatoes,then mash with the butter and salt and pepper to taste
h) Spoon mash potatoes over the mixture in the pie dish
i) Put into the oven preheated to moderate (180* C/350*F or Gas Mark
j) Bake for 20 to 25 minutes,or until the potatoes are browned.

Serves 4-6


                                                           Video Shepherd's Pie