Shepherd’s Pie Recipe with Schwartz – AD

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One of the Cosiest, and most homely dishes you could eat this winter. Packed with flavour using Schwartz Shepherd’s Pie Seasoning mix.

Schwartz have gifted me this Shepherd’s Pie Seasoning Mix, but all views are my own.

So it’s November (already?!),which means we’re well and truly out of BBQ weather! As much as I love all the pasta salads, burgers and ice lollies that come with summer, my favourite time of year is always when the cosy meals begin!

And there’s nothing more homely than this homemade Shepherd’s Pie!

With this Schwartz Shepherd’s Pie Seasoning Mix, it couldn’t be easier. All the herbs and spices are already tried and tested and perfectly combined, so you don’t even have to think about it. All you need to do is add a few other ingredients and you have yourself a delicious meal, packed full of flavour!

You can purchase the Shepherd’s Pie Seasoning Mix by clicking here, or pick up from your local Tesco. 

Although Shepherd’s Pie is traditionally made with lamb, you can in fact use beef mince if you prefer and the seasoning compliments the dish either way.

Tip – For a really crispy topping, why not add some crushed, salted or cheese flavoured crisps before baking!

This recipe serves my family of 3 for 2 nights and could go even further. Suitable for home freezing when left to cool completely and wrapped tightly in foil. Defrosts thoroughly before reheating. 

So, here’s how I made this Shepherd’s Pie

Ingredients

  • 500-750g lamb/beef mince 
  • 1 large carrot, finely chopped
  • Cup full of peas
  • Half an onion, finely chopped
  • schwartz Shepard’s pie seasoning
  • 200ml cold water 
  • 2 fingers width of a tube of tomato purée
  • Half tbsp gravy granules
  • cheese (optional)
  • white potatoes, chopped 
  • 1 tsp butter 
  • Small amount of milk

Method

  1. Firstly, fry the mince, onion, carrots and peas until the mince is completely brown, meanwhile, add the chopped tomatoes to a pan of hot water and boil over a medium-high heat on the hob until soft.
  2. Secondly, Add the tomato purée to the mince and vegetables and mix in.
  3. Add the Schwartz Shepard’s Pie Seasoning, with 200ml water and stir until combined.
  4. Add the gravy granules and keep stirring while allowing to simmer.
  5. Once everything has combined and the liquid has thickened, place it all in the bottom of a medium-large oven proof dish, or divide between 4-6 mini oven proof dishes as on the photographs.
  6. Drain the water from the potatoes, and add the butter and a small amount of milk whilst mashing with a potato masher. You can add more milk if needed, but be careful not to put to much in or the potato will become to soft.
  7. Cover the mince with the mashed potato, and mark all over with a fork.
  8. Grate some cheese over the top and place on the middle shelf of the oven, baking for 30-40 minutes or until the top goes crispy and golden brown. 
  9. Once removed from the oven, leave to rest for 5-10 minutes before cutting and serving with vegetables of your choice.

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If you liked this recipe, you might also like my Paprika and Lemon Chicken recipe, click here to read it.

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