Beef Shepherd’s Pie

Beef mince, vegetables, gravy, mash on top.

Why you should cook this

The Sunday-night classic. Beef mince (chuck mince, 20% fat, never lean), browned hard with onion, carrot and celery, a tablespoon of tomato paste, two of Worcestershire, a glass of red wine reduced, beef stock, thyme, frozen peas at the end. Topped with mash made from Sebago potatoes (the ones that go fluffy, not the waxy ones), butter, milk, salt. Cheddar grated over the mash before it goes in the oven. Forty-five minutes at 200 fan until the top is golden and the gravy bubbles at the edges.

The mince matters. Chuck mince has the fat to keep the filling glossy. Lean mince makes a sad, dry shepherd’s pie that nobody wants seconds of. Cook the filling until a wooden spoon dragged through leaves a clean line. The mash on top wants to be piled high then forked into ridges, because the ridges crisp first in the oven and become the best part. Optional but right: a layer of grated cheese under the mash and over it. Serve with peas and a glass of Australian shiraz that you spent more than $20 on.

What to drink with it

A glass of robust shiraz (Barossa, Rhone), a Boulevardier, or a Brown Derby (our recipe). Buttered peas on the side.

Notes from the kitchen

Mince matters. Beef mince with 20% fat (chuck mince), not lean. Lean goes dry. Pile the mash high. Use a fork to make ridges, they crisp and brown.

The recipe

Beef Shepherd's Pie

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Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6 serves

Course: Main Course

Cuisine: British

Ingredients Method

Ingredients

  

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Filling

• 2 tbsp olive oil
• 1 brown onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 750 g beef mince (20% fat)
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 200 mL red wine
• 300 mL beef stock
• 2 tsp fresh thyme
• 1 cup frozen peas
• 2 tbsp plain flour

Mash

• 1.2 kg starchy potatoes (Sebago, King Edward), peeled
• 100 g butter
• 150 mL milk
• 100 g tasty cheese, grated

Method

 

1. Preheat oven to 200°C fan.
2. Heat oil in a large pan. Cook onion, carrot, celery 10 minutes. Add garlic 1 minute.
3. Add beef mince. Break up. Cook 8 minutes browning.
4. Sprinkle in flour. Stir 1 minute. Add tomato paste, Worcestershire, wine, stock and thyme. Bring to simmer. Cook 15 minutes until thick.
5. Stir in peas. Salt and pepper to taste. Pour into a deep baking dish.
6. Boil potatoes 20 minutes until tender. Drain. Mash with butter and milk. Salt and pepper.
7. Spread mash over filling. Use a fork to make ridges. Sprinkle with cheese.
8. Bake 25-30 minutes until top is golden and edges are bubbling.

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