Anything Goes Shepherd’s Pie Recipe

My email box often get’s lots of strange emails from PR’s and other sites – Baby Beauty Pagents, wellies, all sorts of oddness.¬† But yesterday I received a helpful and yummy bunch of recipe’s from Allrecipes.co.uk

Considering that it’s the worst winter for about 30 years here and you can make this from pretty much anything you have lying around I thought I’d share this Shepherd’s Pie recipe with you – you may need to make it if you can’t get to the shops!.

So over to AllRecipes

This is my “anything goes” recipe, which means you can use whatever you have handy in the cupboard or fridge!

Ingredients

4-5 large potatoes
500g minced lamb
1 onion, finely chopped
12 mushrooms, sliced
2 carrots, peeled and sliced
1 OXO Cube
1 tablespoon Worcestershire sauce
1 (400g) tin baked beans
1 (400g) tin chopped tomatoes
3 tablespoons of Bisto
1 tablespoon butter
60ml milk

Preparation method

1. Peel and chop the potatoes, and place into a pan to boil with a pinch of salt.
2. Brown the mince off in a pan, then add the mushrooms, carrots and finely chopped onion. Finally add the Worcestershire sauce and the OXO cube. When this is cooked through, put the browned mince in the bottom of a large casserole dish, and add the beans and tomatoes.
3. Don’t worry if it looks sloppy, it won’t soon!
4. Place in a preheated oven to about gas mark 6, and leave to warm through whilst the potatoes finish cooking.
5. Once your potatoes are finished, drain and mash them, adding the butter and milk to make a creamy potato mix.
6. Remove the casserole dish from the oven, and sprinkle the lamb mixture with the gravy garnules, stiring until the mixture becomes thick, this is really important or the mash will sink!
7. Spoon the creamy mashed potato over the top of the meat mixture and gently spread it out, rake it over with a fork and place back in the oven for 5 -10 minutes, or until golden and crispy. It is now ready to serve!
Make ahead…
This pie freezes well – simply assemble the pie and freeze before baking. Once you’re ready to bake, simply throw it in the oven straight from the freezer.

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8 Comments

  1. Glad to see there is Baked Beans in there. I add it to mine… I also add a lot of blended veggies to the gravy which means that my lot get 5 a day in one meal sometimes!

  2. OOOh, your blog is looking very pretty. And is the co.uk new too? Lovely.

    Sadly, my lot won’t eat shepherd’s pie. They act as if I’ve just dished up a plate of dog doos to them. But if they did, I’d be making this, especially as currently snowed in and I have no idea when I’ll next get to town.

  3. I love Shepherds pie, it’s one of my all time faves, and an excellent way to use up all the left over veggies!

  4. Oh man I love shepherd’s pie….I have a couple questions, they may seem dumb to you(I’m from another country =)….but I’m not familiar with Bisto, and what is oxo cube.
    Thanks, you are a sweety.

  5. I’m glad you all love it – it’ll keep us warm in this weather :)

    Teresa – Oxo and Bisto are a meat stock in a powder format – not sure what the US equivalent would be?

  6. mmm I so love a good shepherds pie!! it is so hard to find here at a pub (they usually put corn in it AND only corn!!)
    so I usually just make my own.
    Keep warm. We are due to get snow for the next 2 days!! so I guess Saturday will be a stay in and stay warm day:)
    xx
    callie

  7. Teresa,
    I add “pickapeppa” from the import isle at the grocery to help thicken http://www.pickapeppa.com/
    and also beef stock.
    You can also find the Bisto in the import isle. I have used that as well.

    hope that helps
    callie

  8. Awesome recipe Liz! What a great meal for the winter months…talk about comfort food – everything is there!