Let me tell you. This is the cheesiest of all cheeses shepherd’s pie.
Buttery, spicy (or mild – up to you), warm and full of velvety, soft mashed potatoes, this comfort food is one of the most easiest and simplest meals you can make.
So give this a try and let me know how it turns out! Trust me when I say you won’t be disappointed.
3 tbsp olive oil
1 large onion, chopped
3-5 cloves garlic, chopped
1 tsp salt
1tsp black pepper
1 tsp paprika
1 tsp Chilli powder (optional)
1 tsp dried basil
1 tsp mustard
½ tsp oregano
3 Oxo cubes (I use the vegetable ones but you may use any)
500g of lamb mince
¾ tin of chopped tomatoes
1kg potato, cut into chunks orbuy 3 packets of readymade mash potato
90g butter only required if making your own mash potato)
4tbsp milk only required if making your own mash potato)
150g-200g of your favourite cheese
- Heat 3tbp of olive oil in a medium saucepan and then soften 1 chopped onion and 3-5 cloves chopped of garlic until golden.
- Add 1 tsp of salt, black pepper, paprika, chilli powder (optional), dried basil and mix
- Add 500g of lamb meat and brown, tipping off any excess fat
- Add 1 tsp of mustard, ½ tsp of oregano and crumble in 3 Oxo cubes and mix
- Add 3/5 tin of chopped tomatoes and bring to simmer, then cover and cook for 30 minutes, uncovering halfway
- Meanwhile, heat the oven to 180C/ fan 160/C gas 4, then make the mash. Boil the 1kg of potato, cut into chunks, in salted water for 10-15 minutes until tender. Drain, then mash with 90kg of butter and 4 tbsp milk.(If you wish to skip this step then buy 3 packets of the readymade mash potato available in supermarkets)
- Taste the mince and season accordingly.
- Put the mince into an oven proof dish and add a layer of your favourite cheese on top. Top this with mash and ruffle with a fork. Add a final layer of cheese. This pie can now be chilled and frozen for up to a month.
- Bake for 25-30 minutes until the top is golden and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan or 140C/gas for 1hr -1hr 20 mins until piping hot in the centre)
- Leave to stand for 5 mins before serving