CBZ Partnership Magazine 2023 3rd Edition - Flipbook - Page 23
Shepherd’s Pie
Ingredients
• 3 tablespoons olive oil
• 1¼kg beef mince
• 2 onions, finely chopped
• 3 carrots, chopped
• 3 celery sticks, chopped
• 2 garlic cloves, finely chopped
• 3 tablespoons plain flour
• 1 tablespoon tomato purée
• large glass of red wine (optional)
• 850ml beef stock
• 4 tablespoons Worcestershire sauce
• a few thyme sprigs
• 2 bay leaves
For the Mash
• 1.8kg potatoes, chopped
• 225ml milk
• 25g butter
• 200g strong cheddar, grated
• freshly grated nutmeg
Method
• Heat 1 tablespoon olive oil in a large saucepan and fry
1¼kg beef mince until browned – you may need to do
this in batches. Set aside as it browns.
• Put the other 2 tablespoons olive oil into the pan, add
2 finely chopped onions, 3 chopped carrots and
3 chopped celery sticks and cook on a gentle heat until
soft, about 20 minutes.
• Add 2 finely chopped garlic cloves, 3 tablespoons plain
flour and 1 tablespoon tomato purée, increase the heat
and cook for a few minutes, then return the beef to the
pan.
• Pour over a large glass of red wine, if using, and boil to
reduce it slightly before adding the 850ml beef
stock, 4 tablespoons Worcestershire sauce, a
few thyme sprigs and 2 bay leaves.
• Bring to a simmer and cook, uncovered, for 45 minutes.
By this time the gravy should be thick and coating the
meat. Check after about 30 minutes – if a lot of liquid
remains, increase the heat slightly to reduce the gravy
a little. Season well, then discard the bay leaves
and thyme stalks.
• Meanwhile, make the mash. In a large saucepan, cover
the 1.8kg potatoes which you’ve peeled and chopped,
in salted cold water, bring to the boil and simmer until
tender.
• Drain well, then allow to steam-dry for a few minutes.
Mash well with the 225ml milk, 25g butter, and threequarters of the 200g strong cheddar cheese,
then season with freshly grated nutmeg and some salt
and pepper.
• Spoon the meat into 2 oven proof dishes. Pipe or spoon
on the mash to cover. Sprinkle on the remaining cheese.
• If eating straight away, heat oven to 220C/200C fan/
gas 7 and cook for 25-30 minutes, or until the topping
is golden.
• If you want to use a slow cooker, brown your mince
in batches then tip into your slow cooker and stir in the
vegetables, flour, purée, wine, stock, Worcestershire
sauce and herbs with some seasoning. Cover and
cook on High for 4-5 hours. Make the mash following
the previous steps, and then oven cook in the
same way to finish.
CBZ Partnership Magazine 2023 3rd Edition
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