The Anonymous Widower

Shepherd’s Pie

This a low fat take on a classic English dish. Shepherd’s Pie was traditionally made with leftover meat–usually lamb or beef. This is a recipe that can be made ahead and frozen for later use. I have modified it slightly to use metric measurements and make it gluten-free.

It came from Fiona Haynes of About.com.

My version used the following ingredients.

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 large carrots, chopped
• 500 grams extra-lean minced beef
• 2 tbsp gluten-free Worcestershire sauce
• 2 tbsp Waitrose organic tomato paste
• 2 tsp dried mixed herbs
• 250 ml, beef stock
• 1 cup frozen peas
• 1 kilo of King Edward or similar potatoes
• Milk and fat to mash the potatoes with

The method was as follows.

1. In a large pot, heat olive oil on medium-low heat. Saute onions and carrots until softened. Turn up heat to medium-high and add beef; cook until no longer pink. Add Worcestershire sauce, tomato paste, herbs and broth. Reduce heat and simmer uncovered for 15 minutes. Add peas, then simmer 5 minutes more.
   Tip: If sauce seems a bit thin for your liking, add some cornflour or gluten-free flour and stir into beef mixture.
2. While sauce is simmering, bring a large pot of water to boil. Add potatoes, reduce heat to a simmer and cook until tender, about 15-20 minutes. Drain water. Add milk and butter. Mash with a potato masher until smooth. Season if you like.
3. Pour sauce into an 11-inch by 7-inch baking dish and allow to cool slightly. Top with potato.
4. Bake in the bottom of the top over of the AGA.

I actually cooked two, with one going in the freezer and the other shared with my son.

October 20, 2009 - Posted by AnonW | Food | Beef, Recipe