Shepherds Pie

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. 

Ingredients
500g of Minced beef
3 sticks of celery
Four medium carrots
2 large Onions
Mixed Herbs
3 Beef Oxo cubes
A splash of Worcestershire Sauce
250ml of water
and cornflour to thicken at the end of the cooking time.

Method
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 always create a fork pattern and dot it with butter before putting it in a hot oven for about 45 minutes.  There is usually competition for the 'Crunchy bits'

I served this with some steamed Curly Kale from the Garden

 You can't have Shepherds Pie without Worcestershire Sauce - I am Worcestershire Born and bred!  I don't think Worcestershire Sauce is made in Worcestershire any longer.

I can't make a Shepherds Pie without OXO cubes either.

 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!