Recipes

Each week I will offer a new recipe from my new recipe book, so you can also try different versions of Shepherd's Pie for yourselves.

Remember, if you want access to all of the recipes, all you need to do is to upgrade to Premium membership which also includes a donation to our chosen charities.

Recipe of the Week - It's simply 'Blasta'

Premium Membership - Coming soon

So you think you make the best Shepherds Pie?

If you think you make a great Shepherds Pie then please send me the recipe and we will select one of you to actually make your shepherds Pie on video and also enter your recipe into my recipe book.

It doesnt matter if your Shepherd's Pie recipe is lamb based, beef, other meat or even Veggie, its all good and we will cook your recipe live on video and give it the taste test with some carefully chosen food critics!

Try our Specials

     Wookey Hole

     Shepherd's Pie

     The Robbie Burns

     Shepherd's Pie

     Jamaican

     Shepherd's Pie

The Robbie Burns Shepherd's Pie

Scotland Robbie Burn's Shepherd's - Pie The Shepherd's Pie Guy

According to the Oxford Companion to Food, once upon a time, Scotland made its

Shepherd's Pies with pastry instead of mashed potatoes. However, in this recipe we will be using famous Scottish mash and combining some favourite traditional Scottish ingredients. These include Best Scotch Beef, Haggis and 'Clap-shot' Mash (with Neeps & Tatties).

'Clapshot Mash' originates from the Isle of Orkney in Scotland and is said to be a combination of mashed potatoes, Turnip or Swede, with added Chives and good butter to enhance the flavour.

For the filling

450g (1lb) Minced Aberdeen Angus beef

450g (1lb) Fresh Haggis

1 Small Onion

2 Medium Carrots

1 small cup Garden Peas

2 Beef Stock cubes

1 teaspoons of Ground Bay leaves

A sprig Fresh Thyme

Sea-Salt & freshly ground Black pepper

Worcester Sauce

For the 'Clapshot' Neeps & Tattie Mash

1Kg Potatoes

0.5Kg Neeps (Turnips or Swede - If you live south of the border!)

Small bunch of fresh Chives

50g Butter

Sea-Salt & White Pepper for the Neeps & Tatties

Method

Clapshot  Mash

I tend to make the mash, whilst the meat filling is simmering.

Place the potatoes and 'Neeps' in a large pan, covered with cold water and bring to a boil.

Turn down to a low boil and cook for 20 minutes until tender.

Drain the potatoes in a colander, and add back to the pan. Mash until smooth and add the

butter, milk, salt and pepper to taste. Add the chopped chives and mix. Set aside.

Preheat oven to 350°F.

       For the filling

Add a little Olive oil to a large pan over low-medium heat and add the diced Onion. Cook till the onions are soft and translucent, continuously stirring to ensure they do not burn.

Add the minced beef and season with salt and pepper, sauté until browned.

Now, at this point, you have two choices here. You can either add the Haggis to the minced beef and cook for about 30 mins extra. Or if you prefer, you can cook the Haggis as per Macsween's cooking instructions. Normally, the Haggis is wrapped in foil, placed in a dish with about 2cm of water and cooked in the oven for about 90mins (fan Oven 160c). Then onced cooked, after putting the minced beef into the dish, you can add a layer of Haggis, before adding the mash. This layered version adds a really nice twist.

So, to continue; Stir in the carrots, garlic and fresh thyme, cook for 5 minutes.

Add the beef stock and a little Worcester sauce. Bring to a simmer. Cook for 5 minutes until some of the liquid has reduced. I often add a little of my Innis and Gunn beer at this point to give it the extra 'Blast' of flavour.

I tend to cook my beef for a total of at least 45 mins and up to 90 mins, adding more liquid to make sure it doesn't dry out.  I also add the frozen peas about 15mins from the end. A long and slow cook is better and don't forget to remove the sprigs of thyme.

Next, transfer the beef to your preferred dish and add the layer of Haggis topping it with

Clapshot mash. Finish with a layer of grated strong Scottish Cheddar (Grasmere 1057 is

really good). Bake for 30 minutes until the top is golden.

        Preheat oven to 350°F.

Drink of Choice

There are many good breweries in Scotland and in particular, my personal favouite is 'Innis and Gunn'. The particular beer I recommend is the Innis & Gunn 'Original Ale', which is aged in Scotch Cask whisky Casks giving the beer a real depth of flavour. It also increases the strength to around 6.8%.

https://www.innisandgunn.com/beer/cask-matured

https://www.grasmere-farm.co.uk/shop/deli/cheese/1057-extra-mature-scottish-cheddar/#:~:text=1057%20is%20hand%20selected%20by,crumbly%20texture%20we%20so%20love.

Macsween Haggis

https://www.macsween.co.uk