Shepherd’s Pie

Shepherd’s Pie

AuthorSara Maryam WatsonCategory, DifficultyIntermediate

This Shepherd’s pie recipe was one of the first things I learned to cook. The process of making the meat part of the dish is one of those transferable skills that means that you are close to being able to make stews, bolognese sauce, moussaka and many other dishes. This recipe is 100% halal with halal ingredients.

You'll need a saucepan.

Yields4 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Meat
 500 g beef or mutton mince
 2 tbsp olive oil
 1 finely diced large onion
 1 finely diced large carrot
 100 g garden peas
 50 g sweetcorn
 2 crushed garlic cloves
 10 finely diced mushrooms
 1 tbsp tomato purée
 2 dashes worcestershire sauce
Mash Potato
 900 g peeled and diced potatoes
 85 g butter
 3 tbsp milk

Mince
1

Heat 2 tbsp olive oil in a saucepan, then fry the onions for 3 minutes and add in the carrots, allow them to get on the soft side.

2

Add the Halal mince, sprinkle salt, garlic, and then add the tomato puree and Worcestershire sauce and cook for 10 mins on medium heat.

3

Add the peas, sweetcorn and mushroom. Cook the mince for 25 minutes. Mix occasionally. At this point add in any extra spice.

4

At this point, heat the oven to 180C/ fan 160C/ gas 4.

Mash
5

Boil the 900g potato in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.

Bringing it together
6

Now place the mince in an ovenproof dish, then top with mash. Ruffle the top with a fork. And place in the oven for 15 minutes, or until the top of the brown has become crispy.

7

Leave to stand for 5 mins before serving.

Ingredients

Meat
 500 g beef or mutton mince
 2 tbsp olive oil
 1 finely diced large onion
 1 finely diced large carrot
 100 g garden peas
 50 g sweetcorn
 2 crushed garlic cloves
 10 finely diced mushrooms
 1 tbsp tomato purée
 2 dashes worcestershire sauce
Mash Potato
 900 g peeled and diced potatoes
 85 g butter
 3 tbsp milk

Directions

Mince
1

Heat 2 tbsp olive oil in a saucepan, then fry the onions for 3 minutes and add in the carrots, allow them to get on the soft side.

2

Add the Halal mince, sprinkle salt, garlic, and then add the tomato puree and Worcestershire sauce and cook for 10 mins on medium heat.

3

Add the peas, sweetcorn and mushroom. Cook the mince for 25 minutes. Mix occasionally. At this point add in any extra spice.

4

At this point, heat the oven to 180C/ fan 160C/ gas 4.

Mash
5

Boil the 900g potato in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.

Bringing it together
6

Now place the mince in an ovenproof dish, then top with mash. Ruffle the top with a fork. And place in the oven for 15 minutes, or until the top of the brown has become crispy.

7

Leave to stand for 5 mins before serving.

Shepherd’s Pie

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