Shepherds Pie
make and bake
The baking dish for your shepherds pie
can be metal, glass or ceramic, round, square or whatever shape you have. A medium depth casserole is about the right size.
The meat mixture should about half fill the dish. It will probably make the next step easier if the mixture is allowed to cool, as it will be firmer.
Add the mashed potato to cover the meat mixture, by piping or spooning, then make fancy swirls or little peaks as the mood takes you.
Scatter a generous amount of grated cheese, and throw on some paprika for a bit of colour.
Shepherds Pie - delicious!
At this stage you can make a decision – cook it now or keep it for later, the dish can stay like this for hours in the refrigerator, if you wish to cook and eat it later. It will taste better for the time in the fridge, the flavours mature.
Heat in a medium hot oven, about 300F or 150C, for half an hour, or longer if it has been in the refrigerator.
The cheese should form a nice crust. If this seems to be taking too long, finish off under the grill or broiler.
Serve when ready, no special timing required. Nothing is necessary to go with it.
If you want a vegetable, broccoli goes well. The traditional English accompaniment is HP sauce!
If you want to be really decadent, try with home made french fries - delicious!
A drink with this dish? A robust Australian shiraz.
IN THIS SECTION -
shepherds pie recipe intro
shepherds pie part 1
shepherds-pie part 2(this page)
cottage pie
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