1. Chop up the onions and gently fry over a medium flame in olive oil untill slightly brown,
3. Pop the mince of your choice into frying pan now on a high heat, until nicely brown.
5.Delia would tell you to add a little flour here to soak up meat juices, but personally I didn’t feel it was needed.
7. Change the heat to low, put a lid on it, and let it simmer for 30.
2. Place in steamer over a pan of boiling water, sprinkle with salt and steam for 25 mins.
4.When your potatoes are done, drain and add butter then mash until they are a gooey consistency.
4.Now pop on a high shelf in your over for 25 minutes or untill it’s golden brown.
Next, arrange the potato discs on top, slightly overlapping. The leeks should be cut vertically to halfway down and fanned out under cold, running water to remove any dirt, then sliced through to the bottom, then across very finely. Sprinkle the leeks all over the potato and follow that with the grated Cheddar.
Then put it into the oven for 35-40 minutes, till the top is crusty and golden.Let it settle for about 10 minutes before serving – a bag of ready-shredded spring greens would go down a treat with this. Note: for cottage pie, a 400g tin of M&S minced beef is every bit as good. If you use ready-prepared swede and carrot from elsewhere, it may be in larger chunks, which need to be chopped a bit smaller in the mini-chopper.
The Delia Online Cookery School: Watch how to make Perfect Mashed Potatoes. Press the to play.
NOTE: This recipe is from the book Delias How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact named shop ingredients that were available then. We have kept these recipes on the site, as we know many people have successfully adapted them to what is currently available.
Start by heating the oil in a largish frying-pan till very hot, add the onion, carrot and swede and cook them for about 5 minutes, keeping the heat high, to colour a bit at the edges, stirring them around. After that, combine the vegetables with the minced lamb, thyme, cinnamon and some seasoning and transfer the whole lot to an 18cm square baking dish (or similar).
2. Place in steamer over a pan of boiling water, sprinkle with salt and steam for 25 mins.
7. Change the heat to low, put a lid on it, and let it simmer for 30.
4.When your potatoes are done, drain and add butter then mash until they are a gooey consistency.
1. Chop up the onions and gently fry over a medium flame in olive oil untill slightly brown,
3. Pop the mince of your choice into frying pan now on a high heat, until nicely brown.
Shepherd’s Pie – Delia – BBC
How do you make a vegetarian Shepherd’s pie?
Delia Smith’s Vegetarian Shepherd’s Pie is a hearty dish featuring a sautéed vegetable medley in a red wine-infused gravy, topped with creamy mashed potatoes. Take the potatoes and peel them. They should be soft enough to mash with a fork after being boiled. Drain, mash, and add butter and yogurt. Add salt and pepper to taste.
How do you make a Good Shepherd’s pie?
A good shepherd’s – or indeed cottage – pie, needs a solid, but fluffy top: too much milk or butter, and you’ll end up with a sloppy puree instead. Make sure you steam the potatoes dry before mashing, and season generously; I like Bareham and Hopkinson’s nutmeg as well as the usual salt and pepper.
How long does it take to make Delia Smiths shepherds pie?
Delia Smiths Shepherds Pie. This Recipe Can Be Made With Either Fresh Minced Lamb (shepherd’s Pie), Fresh Minced Beef (cottage Pie) Or Minced Leftover Beef Or Lamb From A Cooked Joint (in Which Case, Cut The Initial Cooking Time To 15 Minutes)
How long does it take to cook a shepherd’s pie?
Delia’s Shepherd’s Pie with Cheese-crusted Leeks recipe. This recipe can be made with either fresh minced lamb (shepherd’s pie), fresh minced beef (cottage pie) or minced leftover beef or lamb from a cooked joint (in which case, cut the initial cooking time to 15 minutes).