Why Viking

;

Shepherd’s pie is a favorite dish of our Executive Vice President of Product, Karine Hagen, who says this hearty dish always brings back fond memories of her childhood in England. As the name suggests, traditional shepherd’s pie is made with minced or leftover roast lamb. If made with beef, it becomes known as cottage pie. Both versions are delicious and well worth trying on a British Isles voyage with us.

Ingredients

2 Tbsp (28 g) olive oil
1 large onion, peeled and chopped
2 lb (900 g) minced lamb
1 Tbsp (15 ml) fresh thyme, chopped
1 Tbsp (15 ml) Worchestershire sauce
2 Tbsp (30 ml) flour
2 C (475 ml) veal or lamb stock
1.5 lb (680 g) starchy potatoes
2 oz (55 g) butter
2.5 oz (75 ml) milk

Directions

Step 1

Heat the oil in a large, heavy based saucepan, then add the chopped onion and fry until translucent. Add the meat and fry until it has completely browned, then stir in the thyme and Worcestershire.

Step 2

Sprinkle over the flour and stir into the meat, then stir in the stock. Bring to a boil, turn down the heat and simmer for about 30 minutes.

Step 3

Meanwhile, peel and chop the potatoes. Bring to a boil in a large pan of salted water, turn down the heat and cover, simmering until very tender.

Step 4

Preheat the oven to 350°F (175°C). Drain and mash the potatoes, then stir in the butter and milk. Season with salt and pepper to taste. Transfer the meat into an ovenproof serving dish, then top with the mashed potatoes. Bake in the oven for about 20 minutes or until bubbling and golden.

Step 5

Serve hot and enjoy.