Whilst the temperatures are looking likely to increase by next weekend this weekend is going to be 
I should really be calling this version ‘Cottage Pie’ as this is made using minced beef. Shepherds Pie is made using minced lamb but seeing as lamb is near impossible to find over here in Germany I just used the minced beef. Either way – this is a perfect winter warmer!
Happy Friday and keep warm! x
Ingredients: (serves 4 to 6)
900g potatoes (peeled and cubed)
500g minced lamb (if you are lucky enough to get it!) or minced beef
100ml red wine
250ml beef stock (boiling water)
1 large onion (diced)
3 large carrots (peeled and diced)
3 celery sticks (diced)
grated parmesan
tiny slice of butter
black pepper/ salt
dash of milk
olive oil
2 cloves garlic (crushed)
fresh parsley
2 tbpsn tomato puree
1 tspn dried thyme
- Preheat the oven to gas mark 5/ 10 degrees celsius
- Add the potatoes to a pan of boiling water and bring to a gentle boil
- Heat some olive oil in a large/ deep pan and add the minced beef. Once the beef starts to brown add the onions and garlic and mix well
- Add the carrots and celery with a pinch of salt and black peper and leave for 2 – 3 mins until the carrots and celery and properly mixed in the pan
- Add the tomato puree and mix well. Pour in the red wine and beef stock and bring the pan to a boil. Leave for around 20 – 25 mins or until the wine/ stock has completely boiled down
- Once the potatoes are soft, drain them and add them back to the pan. Add a tiny amount of butter and a dash of milk and mash well until light and fluffy
- Pour the beef mixture into a large oven dish and scatter with plenty of fresh parsley
- Spoon the mashed potatoes on top and then sprinkle with grated parmesan and some dried thyme
- Place in the oven for 20 – 25 mins or until the potatoes are golden on top
Serve with gravy and some peas or broccoli on the side.
One of my favourites!
Mine too 🙂 it is a home comfort of mine.