Mummy Boome'S Traditional Sheperds Pie By Danny Boo

Name: Mummy Boome'S Traditional Sheperds Pie By Danny Boome
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 1 onion, diced; 2 carrots, diced; 2 stalks celery, diced; 2 garlic cloves, sliced; salt, to taste; pepper, to taste; 1 tablespoon tomato paste; 2 lbs lean ground beef or 2 lbs lamb; 2 tablespoons Worcestershire sauce; 1/2 cup beef stock; 1 1/2 cups garden peas; 4 lbs yukon gold potatoes, peeled and quartered; 4 tablespoons butter; 1/4 cup heavy cream; 1 cup grated white cheddar cheese; salt, to taste; pepper, to taste

Servings: persons

1 tablespoon butter
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 garlic cloves, sliced
salt, to taste
pepper, to taste
1 tablespoon tomato paste
2 lbs lean ground beef or 2 lbs lamb
2 tablespoons Worcestershire sauce
1/2 cup beef stock
1 1/2 cups garden peas
4 lbs yukon gold potatoes, peeled and quartered
4 tablespoons butter
1/4 cup heavy cream
1 cup grated white cheddar cheese
salt, to taste
pepper, to taste

1
Preheat oven to 400. Add butter and oil to a large skillet on medium heat.
2
Saute onions, carrots, celery, and garlic until tender for about 7 to 10 minutes.
3
Season with salt and pepper. Once the vegetables have softened and start to brown a little, add the tomato paste and mix evenly.
4
Add the ground beef and cook until beef is no longer pink. Add the worcestershire sauce and beef stock.
5
Season with salt and pepper to taste. Cook and simmer for another 10 minutes. Mix in peas.
6
Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly. Once the top surface has been covered, rake through with a fork so there are peaks that will brown nicely.
7
Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.
8
For potatoes: Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft. Once the potatoes are at a desired intensity, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi-smooth consistency. Once at desired texture add cheese and season well. Season with salt and pepper.

1443

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon butter, 1 tablespoon olive oil, 1 onion, diced, 2 carrots, diced, and more.

Yes, Mummy Boome'S Traditional Sheperds Pie By Danny Boome falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mummy Boome'S Traditional Sheperds Pie By Danny Boome

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions