Source: LCBO Food & Drink Autumn 2007
Region: Scottish
Rating: 9/10
"This is a very flavourful shepherd’s pie, originally a Scottish dish made with ground lamb. I prefer the beef version. Sometimes this is made with leftover roast beef but it never has the same body or taste. When you’re doing the vegetables try to make them all the same size, about 1/4 to 1/2-inch dice, for even cooking and attractive appearance. Although the ingredient list looks long, it is a very simple dish to make."

Yields1 Serving

1 tbsp vegetable oil

1 cup chopped onion

½ cup chopped celery

½ cup chopped carrots

1 cup chopped rutabaga or turnip

1 lb lean ground beef

1 tsp chopped garlic

1 pinch cayenne

2 tsp chopped fresh thyme

salt and freshly ground pepper

1 bay leaf

1 tbsp flour

½ cup beef or chicken stock

1 cup chopped canned tomatoes

1 tbsp Worcestershire sauce

1 tbsp soy sauce

1 tsp tomato paste

Topping

½ lb Yukon gold potatoes, peeled and quartered

¼ cup butter

¼ cup milk

3 tbsp dry bread crumbs

Heat oil in a skillet over medium heat. Add onion, celery, carrots and rutabaga and sauté until softened, about 4 minutes. Add beef, garlic, cayenne and thyme and season with salt and pepper. Sauté for 3 minutes or until meat loses its pinkness. Add bay leaf and stir in flour. Add stock, tomatoes, Worcestershire sauce, soy sauce and tomato paste. Bring to boil, reduce heat to low and simmer for 30 to 35 minutes or until sauce is thickened. Taste for seasoning.

Cook potatoes in boiling salted water until tender, about 12 to 15 minutes. Drain well, return to pot and dry off on the turned-off burner. Mash with butter and milk. Season with salt and pepper.

Preheat oven to 375°F.

Spoon beef mixture into a medium-sized baking dish. Top with potato mixture and sprinkle bread crumbs on top. Bake for 20 to 25 minutes or until mixture is bubbling and topping is crisp.

Ingredients