Sheppard’s Pie is traditional English dish baked in an oven and a main ingredient is ground mutton or lamb. Vegetables are usually added such as carrots, peas or corn and topped with mashed potatoes.
Sheppard’s Pie also is also known as Cottage Pie just instead of lamb ground beef is used.
Here is my version of Sheppard’s Pie.
250 gram minced lamb
250 gram frozen vegetables, thawed and chopped (I used carrots, cauliflower, zucchini, peas and celery)
1 medium onion, chopped
2 cloves of garlic, minced
1 can of chopped tomatoes
600 gram potatoes cut in chunks
2-3 tablespoon milk
2 teaspoon butter
1 teaspoon paprika
2 tablespoons fresh herbs
2-3 tablespoons of oil
30 gram cheese
Preheat oven to 200 degrees C.
In a frying pan heat up oil over medium heat; brown minced lamb.
Add onion, garlic and thawed vegetables; season with salt, pepper and paprika. Sauté for 10 minutes, then add canned tomatoes and continue to sauté for another 10 minutes.
In a saucepan boil potatoes for 20 minutes or until tender. When ready add butter, milk and mash the potatoes. Stir in fresh herbs.
Transfer lamb mix to a baking dish; top with potatoes.
Bake for 30 minutes then sprinkle with cheese and bake for further 10 minutes or until cheese is melted.