Everyone loves a Shepherds Pie, but it can be a bit of a dreary dish if you don’t use your imagination. Our version, however, is thoroughly jazzed up by giving the mince bit a touch of the Mediterranean, and it ticks the five-a-day box by including lots of lovely carrots. We use carrot in the mashed potato topping too, along with a bit of spice, and we love to top the pie with a generous handful of cheese – we like to use Red Leicester, as it gives the finished dish a lovely colour, but Cheddar works just as well if you prefer. Another nice touch is to sprinkle some breadcrumbs over the top of the pie, as this will only improve the crispy, slightly burnt bits everyone loves. Minced lamb can be used instead of beef if you like.

01.

Ingredients

500g Minced Beef
1 large Onion, chopped
2 cloves Garlic, finely chopped
2 large Carrots, finely diced
1 Beef stock cube
1tbs Tomato Puree
2tsp Patatas Bravas blend
2tsp Spice Mountain Wild Herbs
2tsp Worcestershire Sauce
FOR THE MASH
2 medium Potatoes
1 large Carrot, finely diced
2tbs Butter
1tbs Milk
1tsp Celery Salt
Grate of Nutmeg
Generous grind of Black Pepper

02.

Method

First make the mince. Saute the onion, garlic and carrot in a little olive oil until softened and just beginning to colour. Add the mince and keep sauteeing until the mince is well browned, then add the rest of the ingredients and around 100ml of water (use this to make up the stock cube if you like). Simmer the mince for around an hour, then set aside to cool a little.
While the mince is simmering, make the mash. It is important not to skimp on the butter and the seasoning, and also the mash must not be too thin or runny, it wants to be able to stand on top of the pie without ‘melting’, for want of a better word. Let the mash cool before you make up the pie.
Place the mince in the bottom of a pie dish, then top with the mash, spreading it well and forking it into little ridges (this will enhance the crispiness, never a bad thing!). Finally scatter the grated cheese over the top of the pie, then the breadcrumbs if using. Pop the pie into an oven heated to 180degrees for 30-40 minutes, until the pie is bubbling and the top is nicely browned. We like to serve this with plenty of cabbage or spring greens, and have a bottle of good brown sauce ready to slop over it.