When I was growing up we had a helper named Sylvia. She was a part of the family right up until we moved provinces when I was 18. Sylvia never used to cook for us, except on the nights we had Shepherd’s Pie. It was the one thing my mom just could not make, so Sylvia would make it and it was sheer deliciousness. She used to get the potato/mince ratio just right and we looked forward to the nights she made it for us.
I still think of Sylvia every single time we make Shepherd’s Pie. I will admit that ours are usually not as adventurous as this version, mainly because it is one of our comfort meals. I do love the simplicity of this dish. I can be made pretty easily. And let’s not forget the mushrooms – these are like the full stop to this dish.
- 50 ml olive oil
- 1 onion finely chopped
- 250 g lean lamb mince
- 250 g button mushrooms chopped and pan fried
- 1 tomato cubed
- 1 carrot peeled and grated
- 125 ml peas
- 50 ml chutney optional
- 15 ml Worcestershire sauce optional
- 4 medium potatoes finely sliced
- Heat the oil in a pot. Add the onion and sauté until glossy. Add the mince and allow to brown and then add the mushrooms, tomato, carrots and peas.
- Add the chutney, Worcestershire sauce and season to taste with salt and pepper.
- Allow to cook together for 15 minutes
- Place into small bowls and top with the sliced potato.
- Place into an oven preheated to 180 and bake until potato is cooked through and golden.
What do you add to your Shepherd’s Pie?