Shepherds Pie

This is a traditional recipe, the tradition being "English Student Mince" cooking.  Not in the same class as French classic cuisine and probably not honourable.  However, with a little care and patience, this is a good, simple dinner party dish.  It's all in the presentation.

Originally, Shepherds Pie was made with chopped or minced mutton from a sheep that was not destined for the market.  At some point in time, mutton got replaced by cheap mince supported by lots of onions (I think this took place in Leeds in 1923).  With the decline in the cheaper cuts of lamb (e.g. scrag end, neck, breast etc.), butchers now turn them into mince and lamb mince is as readily available as beef.

The combination of sheep and rosemary is a Mediterranean concept with no cultural links with Leeds, however, it does move the recipe closer back to its origins.
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 Time: Preparation 15-20 minutes, 1 hour 15 minutes cooking

Equipment

A large oven proof baking or pie dish.

Ingredients (Serves four students, or six adults)

2 lb (1 kg) of lamb mince.
3 lb (1.5 kg) of Potatoes
3 or 4 cloves of Garlic
1 teaspoonful of dried rosemary
2 Tablespoons of Olive oil for frying
5 Tablespoons of Olive oil for Mashed Potato

Try and use a named variety of potato, say, Maris Piper, as it's more interesting than "red" or "white".

Method

Chop the garlic and gently fry in a little olive oil in a large saucepan, then add the mince. With a medium heat under the pan, fork the mince and garlic together, this also breaks up the lumps in the mince, add the rosemary during this process.  The mince should cook gently in the saucepan for approximately 30 minutes with the lid on to prevent it drying out. 

While this is going on peel the potatoes and boil for twenty minutes in lightly salted water.  Then mash the potato adding some olive oil.

Tip the mince into a suitably sized oven proof dish, spread it evenly.  Cover with the mashed potato and bake in a moderate oven (gas mark 5, 375 Deg F, 190 deg. C) for 40 minutes.

Comment

Serve with peas or carrots.

If you want to remember your student days, use cheap beef mince, a large onion and add a tin of baked beans to the mince during the baking phase.

Page Updated: 22nd December 2000