I hope you are all staying safe and aren’t finding grocery shopping too difficult during this lockdown. I never know what I will be able to find in the supermarket so I’m having to get creative in the kitchen and trying out new dishes!
With the occasional cold day still appearing throughout April, I thought I’d make a shepherd’s pie. Using a few ingredients in the fridge, you can whip up this comforting dish.
For the filling
- 500g mince pork
- 1 onion (diced)
- 75g frozen peas
- 1 large carrot (diced)
- 1 tsp Dried Thyme or Rosemary
- Black pepper
- 1 tbsp oil
- 4 tbsps Bisto gravy
For the topping
- 5 medium potatoes
- 100g plant-based butter
How to make
Time needed: 1 hour and 40 minutes.
- Peel and chop the potatoes into cubes and place in a pot of water. Boil them until they are soft.
- Whilst the potatoes are boiling, add the oil into a pan and fry the onion. Once the onion becomes translucent, add the mince pork, thyme, salt and pepper.
- In a separate pot, boil the frozen peas and carrots for 5 minutes. Drain and set aside.
- Using boiling water, make the Bisto gravy in a measuring jug or bowl and set aside.
- Preheat the oven to Gas Mark 5 / 190 degrees.
- Once the mince pork has browned, add the peas, carrots and gravy and mix well. Pour the filling into an oven-proof dish.
- Drain the potatoes and add the butter to turn it into mash. Season with a sprinkle of salt.
- Start adding the mash on top of the filling and spread it gently and evenly. Using a fork, gently roughen up the edges. This will give it extra surface area and make it crispier.
- Pop into the oven for 20 minutes and take out when it’s golden brown on the top or when you’ve run out of patience!
Optional: I served mine with some pan-fried garlic cavelo nero.