Shepherd’s Pie : Chicken and Turkey
Shepherd’s Pie, sometimes known as Pâté Chinois, is a dish originating in England that consists of a bottom layer of minced (ground) lamb in gravy covered with mashed potato and a layer of cheese. This is baked in an oven.
Ingredients
1lb (450g) Minced lamb (ground beef will do)
3lb (1.3kg) Powdery old potatoes such as King Edwards
1 large or 2 small onion(s)
2 tbsp flour
2 cups Beef Stock (Alternatively, beef bouillon can be used or gravy powder if the flour is omitted)
Cheese, grated (optional)
A handful of mixed vegetables such as corn or carrots (optional)
Mixed herbs
Milk
Procedure
Brown the mince in a frying pan. There is no need to add oil, as the meat is fatty enough.
Finely chop the onion and lightly fry in a little butter until clear.
Add the onions to the mince along with the mixed herbs and some pepper.
Sprinkle the flour over the mixture and stir and cook for 3 - 4 minutes (If using gravy powder, omit this step).
Cover with beef stock (or add water and beef boullion/gravy powder) and simmer for 30 minutes.
Meanwhile peel, chop and boil the potatoes for 20 mins until cooked.
Once the meat is cooked, skim off the excess fat then boil rapidly to reduce the liquid until it just covers the mince and onions.
Drain the potatoes very well until completely dry. Mash with a masher until smooth and free of any lumps.
Add butter to the mashed potato, taste and adjust the seasoning. Add enough milk to make the mash very soft (heavy mash will not float properly on top of the mince).
Put mince mixture in a shallow ovenproof dish.
Spread the mash on top of the beef and brush the tops of the potatos with melted butter.
if desired, sprinkle the grated cheese on top of the mash.
Spike the top with a fork then cook in a hot oven for about 30-50 minutes until the top is golden brown.
Serve with peas or beans.
Notes, tips, and variations
The dish is usually made with beef rather than lamb, though this might properly be called cottage pie.
Adding the butter and milk to the potatoes before they are properly mashed is the best way to make lumpy mash.