How To Make Shepherd’s Pie

Shepherd’s Pie is a well-worn classic and there’s no excuse really for printing a recipe that most people could make in their sleep, except it’s one of my all-time favourites, so here it is again.

1. Step 1:

   Peel potatoes – or wash them and leave them in their skins if you prefer – then boil and mash in the usual way, adding butter, a splash of milk and the grated cheese to the finished mash.

2. Step 2:

   Meanwhile, dry fry the meat in a very large pan over a moderate heat, breaking it up with a wooden spoon, while you get the vegetables ready.

3. Step 3:

   Add the finely chopped onion, crushed garlic and mushrooms to the pan, and cook for a few minutes until the onions are soft and you can clearly see the meat’s fatty juices.

4. Step 4:

   Strain the fat off the meat then crumble in the stock cube (or a dessertspoonful of Marmite) and add the rosemary, tomato purée, grated carrot and as much frozen sweetcorn as you like; say a couple of handfuls.

5. Step 5:

   Add the gravy granules to the pan with a little water and simmer for a few minutes.

6. Step 6:

   Transfer the meat mixture to a large ovenproof dish and top with the mashed potatoes. Cook on Gas Mark 5 (190°C) for roughly 20 minutes, or until the potatoes are brown and the gravy is bubbling.

7. Potatoes make one of the best toppings for pies and casseroles: mashed potatoes with added herbs and soft cheese or grated hard cheeses; or boiled potatoes cut into slices and dotted with butter.