Shepherd’s or cottage pie

I’ve always believed that shepherd’s and cottage pies were invented as a thrifty way of eking out any leftover Sunday roast into a satisfying meal for Monday. I do know that leftover roast meat makes a much better pie than mince, but if you don’t have any leftovers, use finely diced fresh meat. This pie is topped with regular mash, but you could try a topping of mashed sweet potato or other root veg for a change if you like.

A delectable Shepherd's Pie, reminiscent of the Hairy Bikers' Best of comfort food, features a golden-brown mashed potato topping and a hearty filling of shredded beef and vegetables. A serving spoon and cloth lie ready beside this classic dish.

Shepherd's or Cottage Pie | 📸 Cristian Barnett & Andrew Hayes-Watkins

Info

Serves
Serves 4 - 6
Prep time
about 30 minutes
Cooking time
1 - 2 hours

Ingredients

  • about 600g leftover roast meat
  • 1 tbsp olive oil
  • 1 large onion, finely diced
  • 2 carrots, finely diced
  • 1 celery stick, finely diced
  • 2 garlic cloves, finely chopped
  • 1 large rosemary sprig, leaves finely chopped
  • 1 thyme sprig, leaves finely chopped
  • 300ml red wine
  • 1 tbsp tomato purée or ketchup
  • 300ml leftover gravy or stock
  • dash of Worcestershire sauce
  • salt and black pepper

For the topping

  • 1kg floury potatoes, cut into chunks
  • large knob of butter, plus extra for dotting on top of the pie

Method

  1. Chop all the meat into small dice. This is best done by hand, but if you want to use a food processor, cut the meat into slices first, then process it very carefully, as you don’t want it chopped too fine.

  2. Heat the oil in a large saucepan or a flameproof casserole dish. Add the onion, carrots and celery, then fry them gently over a medium heat for up to 10 minutes, until they are softening and just starting to take on some colour.

  3. Turn up the heat, add the meat and cook it over a medium heat for a few minutes. Keep the stirring to a minimum at first until the underside is well browned, then stir until it’s well coloured. Add the garlic and herbs and season with salt and pepper.

  4. Pour in the wine and let it bubble until it has reduced almost completely, then add the purée or ketchup, gravy or stock and the Worcestershire sauce. Bring the mixture to the boil, then turn down the heat and simmer for about 20 minutes. Keep an eye on it and if the mixture looks as if it is drying out, add a little more stock or water. Preheat the oven to 200°C/Fan 180°C/Gas 6.

  5. Meanwhile, make the topping. Bring a large saucepan of water to the boil. Add the potatoes, season with plenty of salt and cook until tender. Drain and tip them back into the pan, then add the butter. Mash until smooth, adding a tiny bit of milk if they appear dry – they shouldn’t be.

  6. Pour the filling into an ovenproof dish (about 30 x 20 x 5cm). Using a spatula, spread the potatoes over the top in as even a layer as possible, then rough up the surface with a fork. Dot with butter.

  7. Put the dish on a baking tray and bake the pie in the oven for 25–30 minutes until it’s piping hot inside and well-browned on top.