So, it’s official… the lovely warm summer nights are long gone now and the cold and rainy Autumn nights are here again as if they never left *cue sulky eye roll*.
Now I am not a fan of this chilly weather (an unpopular opinion, I know, don’t hate me), however there are a few perks to these dreary nights: Snuggling on the sofa under a blanket with a film and fire lit, lighting all of the scented candles you own and dotting them around the house, having warm luxurious baths with a Lush bath bomb, and eating a warm, yummy dinner that fills your tummy to the brim and this is where the old classic Shepherds Pie comes in!
Me and my Husband have both recently subscribed to Gousto and even though we are only two meals in, we are seriously loving it. Considering that we are a couple that only eat frozen meals that consist of unpacking and chucking in the oven for 30 mins, I think I have done a pretty good job cooking a dinner for two from scratch (even if I do say so myself).
For anyone that doesn’t know what Gousto, its a company that deliver fresh, localy sourced food to your door in the exact quantities that you need to make the meals you have pre-picked to be delivered.
Tonight I cooked us the Shepherds Pie and OH. MY. GOOOOSHHHH it was delish!
I’ve enjoyed cooking this so much, very unexpectedly, that I thought I would share the recipe on here for all of you that may fancy giving it a go sometime or share it with someone you know would love to give this ago.
The ingredients needed
The end result
1 Brown Onion400g Potatoes1 Tbsp Henderson’s Relish
- * Water, Spirit Vinegar, Sugar, Colour-Caramel, Syrup, Salt, Tamarinds, Acetic Acid, Cayenne Pepper, Cloves, Saccharin, Galic Oil, Tragacanth & Isopropyl Alcohol
40g Mature Cheddar
- * Pasteurised Cows Milk, Salt, Starter Culture, Vegetarian Rennet
1 Tbsp Tomato Paste
- * Tomatoes (Sulphites)
1 Beef Stock Cube
- * Salt, Vegetable Fats (Palm, Shea Butter, Sal Butter), Potato Starch, Sugar, Beef Extract (4%), Yeast Extract, Flavourings, Onion Powder, Caramel Syrup, Maltodextrin, Parsley, Carrots, Spices (Parsley Roots, Celery Seeds)
250g British Lamb Mince1 Carrot20g Onion Marmalade
- * Onions, Raw Cane Sugar, Citrus Pectin, Spiced Vinegar (Cider Vinegar, Cinnamon, Cloves, Ginger) Concentrated Redcurrant Juice, Olive Oil, Concentrated Lemon Juice
Instructions for 2 people
- Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Peel and chop the potatoes into rough, bite-sized pieces
Add the chopped potatoes to a pot ofboiling water with a pinch of salt over a high heat and cook for 10-15 min or until fork-tender
Once cooked, drain and return them to the pot
2. Meanwhile, re-boil a kettle
Peel and finely dice the brown onion
Top, tail and finely dice the carrot
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oilover a medium-high heat
Once hot, add the diced onion and carrotand cook for 3-5 min or until starting to soften
3. Meanwhile, dissolve the beef stock cube, onion marmalade and tomato paste in 300ml boiled water
Meanwhile, grate the cheddar cheese
Once the onion and carrots have softened, add the lamb mince and cook for 4-5 min further, breaking it up with a wooden spoon as you go
Add the stock and Henderson’s Relishand cook for 5-6 min further, or until the sauce has thickened to a gravy-like consistency
4. Meanwhile, return the drained potatoes to a low heat and add a splash of milk and a large knob of butter
Mash until smooth
5. Add the lamb mixture to an oven-proof dish and evenly top with the mashed potato
Tip: gently run a fork over the mash to create a crispy top!
Top with the grated cheddar cheese and put it in the oven for 15-20 min or until golden and crispy
I hope you enjoy this scrummy meal as much as I did!
Love, Lottie Rose x