Shepherd’s Pie The Ivy
This is the most popular dish in The Ivy and the recipe comes from The Ivy Now cookbook. It mixes both beef and lamb to add more deliciousness.
Ingredients (serves 4)
2 tbsp olive oil
300g lean minced beef
300g lean minced lamb
3 shallots, peeled and finely chopped
150g button mushrooms, finely chopped
1 large carrot, peeled and grated
1 tsp of thyme – fresh is best
1 tbsp of tomato puree
200g can chopped tomatoes
1 tbsp plain flour
3 tbsp Worcestershire sauce
350ml veal stock – (you can buy veal stock from good supermarkets; if you can’t find it, use beef or chicken stock)
1 tsp dried oregano
Sea salt and freshly ground black pepper
For the mashed potato
800g floury potatoes, such as King Edward or Maris Piper
100g unsalted butter
2-3 tbsp double (heavy) cream
salt and white pepper
Preheat the oven to 180C.
Heat 1 tablespoon of oil in a frying pan, add the meat and cook for about 5 minutes, stirring until the meat is browned. Pour off the excess liquid into a bowl and put the meat in a dish.
Put the shallots, mushrooms and carrot into the pan with another tablespoon of oil. Cook the vegetables with the thyme for about 8 minutes until tender but not coloured. Return the meat to the pan, add the tomato puree and cook for about 5 minutes.
Add chopped tomatoes and cook for a further 10 minutes, then add the flour and mix thoroughly. Add the Worcestershire sauce and stock (broth). Bring to the boil, then reduce the heat and simmer for 45 minutes until the meat is tender and the sauce is thickened.
Add the chopped oregano, season with salt and pepper and add more Worcestershire sauce if required, then spoon into an ovenproof dish (or four individual little dishes). Set aside.
Peel and cut the potatoes into evenly sized pieces. Cook in a pan of boiled salted water for about 20 minutes until tender. Drain and return to the pan over a gentle heat to remove any excess moisture. Using a masher or a potato ricer, thoroughly mash the potatoes, then mix them with the butter and cream, and season to taste.
Top the mince with the mashed potato (you can pipe this if you have the time), put the dish on a baking sheet and into the oven. Cook for about 30 minutes until the potatoes are a nice golden colour and the filling is piping-hot.
Shepherds Pie with lentils
This recipe is designed to increase the amount of vegetables in this dish and replace some of the meat with lentils. The protein content is well provided.
Mashed potato topping
500 g potatoes, peeled and cut into even sized chunks
50 g butter
Salt and white pepper
Meat and lentil mixture
150 g minced beef
2 tbs vegetable oil
60 g each of onions, finely sliced, carrot, peeled and finely cubed, celery, finely chopped
200 g tinned tomatoes – half a small 400g tin
1 tbs tomato ketchup or puree
1 tbs Worcestershire sauce
1 tsp mixed dried herbs
40 g dried red lentils
10 g plain flour
150 ml water
Salt and pepper
Stock cube – beef or vegetable flavour
- Cook the potato chunks in a pan of boiling water for about 20 minutes until tender. Drain and return to the pan over the heat to dry off any excess water.
- Mash the potatoes until really smooth, then with the butter and add salt and pepper to taste.
- While the potatoes are cooking, heat 1 tablespoon of oil in a frying pan, add the minced beef and cook for about 5 minutes, stirring until the meat is browned. Put the meat in a dish.
- Heat the remaining 1 tablespoon of oil in the frying pan, and fry the onion, carrot and celery for about 5 minutes until soft. Put the meat back in the pan, add the tinned tomatoes, tomato ketchup or puree and Worcestershire sauce. Sprinkle in some dried herbs.
- Stir the mixture then add the lentils and flour and mix in the water. Season with salt, pepper and a stock cube. Bring to the boil, then reduce the heat and simmer for 15 minutes until the lentils are tender and the sauce is thickened.
- Taste and season if needed then put in an ovenproof dish.
- Put the mashed potato on top of the beef and lentil mixture – you can pipe the potato if you have the time. Put the dish on a baking sheet and into the oven. Cook for about 30 minutes until the potatoes are a golden colour and the filling is piping-hot- over 70C.