Shepherd’s Pie from Modern Classics by Donna Hay

I’m a sucker for beautiful food photography, which is how I ended up with 3 or 4 cookbooks by Donna Hay.  I was completely drawn in by the stunning photographs of Con Poulos, never considering that the recipes might be less than acceptable.  Luckily, I have never been disappointed.

Today’s recipe comes from Ms. Hay’s Modern Classics, Book 1.  I love shepherd’s pie, and this recipe seemed simple and authentic enough.

Start by peeling 2 lbs. of potatoes.

Cut them into 1-2 inch pieces and boil in liberally salted water until fork tender.  Mash with 1/4 cup milk, 2 1/2 oz. butter and 1/2 cup cheese (I used a dry sharp cheddar).
Chop 2 medium carrots (or a couple of handsful of mini peeled carrots) and two small onions.  Saute in 1 Tb. olive oil until tender.
Add 20 oz. beef or lamb mince (a.k.a. ground beef) and cook until browned.   To this mixture add 2 Tb. tomato paste, 1 cup beef stock, 1 bay leaf, 1 sprig of thyme and 1 14 oz. can peeled tomatoes.  Simmer, covered, for 15 minutes.  Uncover, add 1 cup frozen or fresh peas and simer 15 minutes more, or until most of the liquid has evaporated.
Pour meat mixture into a 4-cup baking dish.
Cover with mashed potatoes and bake at 375F for 35 minutes, until potatoes have browned.  Serves 4-6.
shepherd’s pie
1 tablespoon olive oil
2 onions, chopped
2 medium carrots, chopped
20 oz. lamb or beef mince
2 tablespoons tomato paste
1 14 oz. can peeled tomatoes
1 cup beef stock
1 bay leaf
1 sprig thyme
1 cup fresh or frozen peas
sea salt and cracked black pepper
potato mash
2 lb potatoes, peeled and chopped
2 1/2 oz. butter
1/4 cup milk
1/2 cup freshley grated cheese (I used cheddar, she suggests parmesan)

6 thoughts on “Shepherd’s Pie from Modern Classics by Donna Hay

  1. >great blog! oh i can't wait to try this! also you have convinced me to buy that book! it would be an honour if could drop into my blog from time to time and help me on way!

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