Shepherds Pie

On Tuesday afternoon I had a midwife appointment in the afternoon  – and I usually look forward to these – after all, there is no feeling like the feeling you get when the midwife says ‘yes, all’s ok, both of you are perfect blah blah blah’.  BUT, of course seeing as how its me under the magnifying glass, it didn’t go to plan and we ended up being in the hospital for a little over 3 hours.  Still, better than the last time I guess (more than 5 hours). Apparently bambi’s heartbeat was way too fast – over 170 beats per minute and that was not normal, I mean, what was he/she doing – running for a bus?! And so because the midwife was concerned, I was concerned, and because I was concerned, a more senior midwife had to be called in to check me over, and because the senior midwife was concerned, I had to be hooked up to a ctg machine to monitor the baby’s heartbeat. Great. Don’t get me wrong – I did want to make sure everything was ok, it’s just very uncomfortable when you’re getting these ‘fake contractions’ called Braxton Hicks and then you’re hooked up to this machine for however long they deem it necessary.  And of course, as soon as I was hooked up to the machine the baby’s decided to have a normal heart rate, so no cause for concern. This baby will give me a heart attack I swear!

We got home at about 6-ish and the dogs were grumpy with us as they hadn’t been fed and were checking their paw-watches from 5.15pm, so we fed them and thought about what we were going to eat for dinner. I really really really wasn’t in the mood to cook as I was so bloody tired, grumpy and the constant urge to pee every 10 minutes was really putting me off (you try having a little being rest on your bladder ALL THE TIME!)  And so, the burden of the cooking once again fell on the trusted shoulders of the better half (my mother would be so proud of me. NOT) and he said he was going to bake a pie. A shepherd’s pie he said – with lamb mince. Now, my family make shepherds pie – but we use beef mince and (apparently) that is just a no-no.  I asked him if he had a recipe and he said no – he was going to make it up as he went along. Gri-yet! So, here is the recipe for the other halfs ‘made up shepherds pie’. 🙂

And so, I went for a short nap (yeah right lies! – almost 2 hours!!) and ta-daa! – was awoken to the dulcet tones of ‘dinners ready’! I love being pregnant (sometimes)! magical things like dinner gets made, washing gets done, tea’s surprisingly appear etc etc. Teeheehee. 🙂  The pie came out beautifully – much to BOTH our surprise, considering he chucked whatever he wanted in there and made it up as he went along – great success!  Here is the recipe if you want to try it out – I promise its really good and really easy to make! (I just had some for lunch) 🙂

What you need:

  • Potatoes
  • Lamb Mince
  • Mushrooms
  • 1 Onion
  • 2 Peppers
  • Handful of Bay Leaves
  • Fresh Chili
  • Dash of HP Brown Sauce
  • Dash of Lea and Perrins
  • Squirt of Tomato Puree
  • Beef Stock
  • Carrots
  • Small knob of butter (for mixing with potato)
  • Double cream or full-fat milk (for making potato nice and creamy)

P/S: You will notice I didn’t put measurements on some of the ingredients like the potatoes, the mince etc, that’s because you have to see how big your pie is going to be – we used quite a big Pyrex dish for ours so we adjusted levels based on that.  Also, if you preferred say more mushrooms or more chilli (for that extra kick!) go right ahead (though your tummy might not thank you for that later!)

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First, chop mushrooms, onions, peppers and chili into smaller bits.

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Place the chopped ingredients into a pan – fry with a little oil.

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Add lamb mince to the pan (don’t forget to give some raw mince to doggies to make up for earlier lateness of their dinner) Fry Fry Fry!

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Don’t forget to add the chili too.

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Add a handful of bay leaves to the mixture. Fry Fry Fry!

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In the meantime, dice potatoes and bring to boil – leave skins on for extra fibre!

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Add beef stock – close pan and let the food simmer for a while (5-10 minutes) so the flavours infuse.

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Add a dash of Lea and Perrin’s and Brown Sauce.

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Add a squirt of Tomato Puree (to taste according to how tomato-ey you like it), then let it simmer for while (10-15 minutes)

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Mash potatoes with butter and cream (or milk)

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Transfer ingredients from pan to pyrex

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Layer on potato and draw crazy line patterns on top with fork. Bake at 160deg for 30 minutes (or longer if you want top to be crispy)

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Serve hot (or tastes really good cold too!!).

There you go – shepherds pie for the soul.  🙂 Happy cooking!



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