Shepherd's Pie

World Cup, Day 13 - England

Shepherd's Pie

It's been a miserable World Cup for England. Out in the group stages after a miserable three games it looks pretty bleak for our neighbours. I decided to celebrate a classic British dish, the much loved Shepherd's Pie. Although this wouldn't be considered a summer dish we are in Ireland so it has its place in June as well as December.

I posted a recipe for Shepherd's Pie back in October (can be found here) but this is a more basic version. I've stuck with my favourite topping of sweet potatoes. They add more flavour and provide a healthier option than standard potatoes. I also used beef mince as (yet again) I couldn't get my hands on lamb today. 

Serves 2-3

5 tbsp Extra-Virgin Olive Oil
1 Onion (finely chopped)
1 stick of Celery (finely chopped)
2 Carrots (finely chopped)
1 Chilli (deseeded and finely chopped)
500g Mince Beef (or Lamb)
100ml Red Wine
500ml Beef Stock
2 Bay Leaves
600g Sweet Potatoes (peeled and chopped)
pinch of Cayenne Pepper
4 tbsp Milk
Sea Salt and Freshly Ground Pepper

1. Heat 3 tbsp of the oil over a medium heat and add the onion, celery, carrot and chilli. Season and cook for 6-7 minutes to soften. Add the mince, season and brown all over before adding in the wine. Cook for 5-6 minutes to burn off the alcohol. Add the stock and bay leaves and stir well. Cover and simmer on a low heat for 1 hour. 

2. Meanwhile put the chopped sweet potatoes onto a baking dish and add the remaining 2 tbsp of oil and cayenne pepper. Season with salt and stir well to ensure everything is coated. Cook in a 180 degree oven for 30 minutes. Remove from the oven and mash with the milk. Check for seasoning.

3. Put the beef mixture into a baking dish and spread around evenly. Top with the mashed sweet potato and spread evenly with a fork. Bake for 20-25 mins at 180 degrees. Enjoy!