Shepherds Pie

Apologies in advance, but this post has nothing to do with the boat or boating in the slightest, but I just had to share this simple, easy and extremely tasty recipe with you. So good we had it last night.


What could be more comforting than a steaming hot plate of Shepherd’s Pie served with fresh seasonal vegetables on a cold winters evening?

So here goes. For this recipe you will need, a large bag of potatoes, fresh mince (either lamb or beef, the choice is yours), a large onion, a handful of mushrooms (chestnut mushrooms make a great alternative to button/closed cup mushrooms), a large bell pepper, salt, pepper, oxo and Henderson’s relish (or an alternative relish). Also your choice of seasonal vegetables of salad to serve with the pie.

First steps is to peel the spuds and cut up into small chunks and add to a pan of boiling salted water, then preheat the oven to 180 degrees. Whilst the potatoes are boiling, chop up your onion into small pieces and add to a frying pan with a small amount of oil. Fry gently until browned then add your mince stirring to ensure an even browning. Whilst the mince is browning, chop up your mushrooms and bell pepper into small pieces. When the mince is evenly browned add the mushrooms and bell pepper and simmer gently for a few minutes before adding a couple of oxo cubes and plenty of freshly ground salt and pepper. Add a little water to the mince mixture then turn down the heat and gently simmer.

By now the potatoes should be cooked. Drain the water from the pan then add a good slug of milk, a spoonful of butter and mash the potatoes until light and fluffy and no lumps remain. If the mixture is too thick add more butter and milk until the mixture is nice and smooth.
Next add the mince mixture to an oven proof dish spreading it out so that you have an even covering, then add the mashed potato to the top of the mixture again ensuring an even covering. Smooth the top surface then make furrows in the surface with the back of a fork. Place the pie in the preheated oven for 45 minutes or until golden brown on the top. Whilst the pie is in the oven prepare your seasonal veg to serve with the pie.

After 45 minutes remove the pie from the oven and serve with your fresh vegetables and a nice glass of red wine.

So simple and easy, yet pull it off successfully and no one can fail to be impressed. Not one we can cook afloat just yet, but once the galley has been upgraded we will certainly be making this onboard on those longer winters’ evenings after a day cruising in the brisk winters air.

Enjoy....................