Shepherd's Pie (The Real Thing!)

"This is a traditional English pub style recipe. I can make this anywhere in the world and it will evoke memories of pub lunches! This is no way a diet item! Its a robust & hearty dish!"
 
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photo by 2 hats
photo by karenury photo by karenury
photo by KaffirLime photo by KaffirLime
Ready In:
1hr
Ingredients:
14
Serves:
3-4
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ingredients

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directions

  • Use 1/2 a can of Guiness Stout to marinade ground lamb. Leave covered in fridge for at least 1 hr and if possible overnight.
  • In a hot pan, put in olive oil and add mince lamb to brown. Strain cooked mince with a big sieve, separating meat & juice.
  • Reheat same pan, add more olive oil and now saute & brown diced onions, garlic and carrot till fragrant and translucent.
  • Add the cooked mince into this pan and mix well.
  • Add dried marjoram, rosemary and thyme and mix well.
  • Pour left over juice from the mince into the pan and add all the Worcestershire sauce and half of the English parsley and stir well.
  • Cook on low heat for 20 mins and when it starts bubbling, add in flour to thicken the mixture.
  • Add salt & pepper to taste.
  • Cook potatoes in salted water till soft enough to mash.
  • Strain potatoes and mash with a big knob of salted butter, cream and milk (totally full fat!). Season with salt, pepper and a dash of nutmeg powder.
  • Pour cooked mince mixture in a big enough pyrex dish.
  • Layer the mash potato on top and seal the edges.
  • Bake or brown in oven for 20 to 30 mins at 180 degrees celsius.
  • Serve with a side of boiled cabbage & carrots with lots of butter and sprinkle leftover English parsley!

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Reviews

  1. Great recipe and not too challenging considering was my first ever attempt at baking something... I added some fresh chilli, coriander and Tabasco sauce to spice it up a bit.. Good hearty meal...
     
  2. Since Publix stiffed me on the ground lamb (funny, they have a grinder and lamb, why can't they grind some when I asked for it?) I had to use ground beef, but it still came out great! Also substituted a Newcastle brown for the Guinness, but that's a personal preference type of thing. The herbs and the worcestershire sauce really blended with the beer to make a taste that was terrific and reminiscent of pub grub (which I miss dearly).
     
  3. This made such a wonderful dinner! The only thing I did differently was to add in a tin of peas. There were a lot of good flavors in there; I loved the combination of the herbs, Guinness, and Worcestershire sauce. Thanks for the recipe!
     
  4. I tried this recipe, and it was fantastic. Thank you for sharing it. I will definitely make it again!
     
  5. This sounds delicious for sure. I love the combination of herbs and ingredients. But I would add a bit of chopped red pepper and if you sprinkle some paprika on top of the potatoes, it gives it a nice soft glow. The Guiness was a real novelty for me. What a treat!
     
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Tweaks

  1. This was wonderful! My DH even requested for dinner again in the same week. I did use ground pork instead of lamb as I could not find any ground lamb at my usual store. I think the Guiness really makes the flavor outstanding! Thanks for posting Judy!
     

RECIPE SUBMITTED BY

I like to EAT! Too much, I'm afraid! Food & recipes that are traditional and old school are my favorites. There is so much conveniece food out there which I am greatful for, but sometimes its just really nice to make something up from scratch!
 
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