How to make Shepherds Pie the easy way

I don't know how widespread across the world Shepherds Pie exists. Maybe there are variations on what I am about to give the recipe and method for. In my head, this is a traditional English dish, maybe in my greater ignorance I like to think it is one of Yorkshires own. Whatever it's roots or origins, it is without doubt an old favourite of many.

Once again, I fully expect there are some wonderfull ways of putting a special twist on this old favourite...but not here! This is easy, pure and simple!

I'll take you through pictures and words in the order things need to be done.

...for the meat:

• 500g of lean minced lamb (or minced beef for Cottage Pie)
• 1 onion
  
• 1 cube of gravy stock in 1/4 litre of boiling water
• A good splash of soy sauce (equivelant to 4 table spoons)
• 1 tea spoon of black pepper
• 1 tea spoon of salt

...for the potatoes:

• 1kg of potatoes
• butter
• milk

...for the topping:

• grated cheese (to layer the top - see later)

Chop up your potatoes into smallish chunks. Remember, the smaller they are the quicker they will cook. Of course, if you chop them up too small they will cook too quickly and disintegrate.

Boil a kettle full of water. Put the chopped up potatoes into a large pan. When the kettle has boiled, carefully pour over the potatoes. Bring to the boil then turn down and simmer for about 15 minutes.

When you've got your potatoes going, get your onion chopped up. Heat a table spoon of oil in a wok, then cook the onion for about 2 minutes. Now get the minced lamb in and make sure it is thoroughly cooked - You'll know when it is, because it will have ALL changed colour, from pink/red to brown.

Boil the kettle again and disolve a stock cube in about 1/4 litre of water. Pour this into the wok on top of the meat. Turn the heat down so the stock is gently bubbling around the meat. Now add your Soy Sauce and pepper. At this stage, I also mix about three table spoons of gravy granuals to thicken the liquid and give it a rich sauce consistency.

When you've done this, you can carefully spoon the meat into an oven dish. Spread it evenly.

By this point your potatoes should be ready. If so, drain them in a collinder then return them to the pan. Before adding anything, mash them thoroughly. If you don't do this, adding butter and milk too soon, you might end up with lumpy mash!! Only when you're satisfied the mash is smooth can you add a good table spoon of butter. Mix this  in thoroughly, then add a good splash of milk.

The more patience you have in mashing the mash, from first mashing through adding the butter and milk, the smoother and creamier your mash will be.

With a normal fork, you just layer the mash over the top of the meat a little at a time. A rough finish is fine. The rough look seems to give the grated cheese a great consistency when it's cooked. So, grate plenty of cheese over the mash potatoes.

Stupidly, I forgot to take a photo of how much cheese to grate over, but then, it is down to personal choice as to how much you use!

All you need to do then is put it in the oven for about 10 mins on 180c (no harm in it being at 200c)

The finished product is as seen! I hope you try and enjoy this very simple recipe.