I have just 'Googled' 'Sheperds Pie' and discovered it was first mentioned in the 1870s. I grew up eating Shepherds Pie and Cottage Pie, made by my Grandmother and Mother. At School I was taught to make it at least three times. Over my life time I have probably consumed my own body weight several times over in 'Shepherds Pie'! It is very popular food and many families have their own twist to the recipe. When I was a student I went on an exchange trip to the USA and when the students came to the UK they were interested to try Shepherds pie. In my family I found it quite confusing as 'Cottage Pie' was Lamb and 'Shepherds Pie' was Beef. I made this Shepherds Pie using my slow pot for the filling as it was very low maintainance.
500g of Minced beef
3 sticks of celery
Four medium carrots
2 large Onions
3 Beef Oxo cubes
A splash of Worcestershire Sauce
250ml of water
and cornflour to thicken at the end of the cooking time.
I broke up the meat to separate it as it can clump together in the slow/crock pot. I sliced and diced the vegetables and added those together with the other ingredients then cooked on a medium heat for about four of five hours. I mixed about three teaspoons of corflour with cold water to add to the meat mixture as a thickener.
|When the meat is cooked, put it in an ovenproof dish. Cover it with a thick layer of Mashed Potato.|
I will share a secret here... I am quite partial to a Shepherds Pie Sandwich! It's not a pretty sight but it does taste great!