The Bibby’s Shepherds Pie – Dianne Bibby

Dianne Bibbys Shepherds PieDianne Bibby’s Shepherds Pie

Dianne says: “In my cooking classes, I’m often asked what’s the difference between Shepherd’s pie and Cottage Pie. These two British classics hang comfortably with the likes of Bangers & mash and Fish & chips. Growing up however, I was only familiar with cottage pie and a shepherd was some solitary figure perched on a hilltop watching a herd of goats. I now know that Shepherd’s pie is made with lamb, an upscaled version of cottage pie, which is equally popular, but usually made with ground beef.

The way I remember, food in the 70’s was cheap and cheerful which meant that chunks of luscious lamb rarely made it onto our dinner table, let alone into a pie, as it were. Forty years later, I’m married to a Liverpudlian Englishman, so obviously had to come up with a recipe for this much loved British favourite. Having no passed-down family recipe, this is the way I make it – with brown sauce and that tongue-twisting condiment, Worcestershire sauce. The result – a deeply savoury and completely delicious all-in-one supper. It’s been officially labelled, The Bibby’s Shepherd’s pie.”

Dianne Bibby’s Shepherds Pie

Preparation time – 10 minutes
Cooking time – 1 hour 10 minutes
Total time – 1 hour 20 minutes

Serves: 4-6

1 tablespoon olive oil
1 brown onion, diced
2 stems celery, diced
3 carrots cut into 1 cm dice
1 clove garlic, minced
1 teaspoon rosemary, finely chopped
2 tablespoons tomato paste
3 tablespoons Worcestershire sauce
2 tablespoons brown sauce (I use good old HP sauce)
1 teaspoon Dijon mustard
1½ cups weak beef stock
2 cups (about 400g) left over cooked lamb, cut into chunks
1 teaspoon cornflour dissolved in 30ml cold water
¾ cup peas (petit pois are lovely and sweet)
2 cups prepared mashed potato
flat leaf parsley, to serve

Preheat the oven to 200º C. Grease a 2 litre ovenproof baking dish.
Heat the olive oil in a pan and sauté the onion until softened. Add the celery and carrots to the onions and cook for a further 5 minutes.
Add the garlic and cook for a minute or two. Add the rosemary, tomato paste, Worcestershire sauce, and HP sauce, mustard and beef stock.
Mix through the lamb pieces, cover with a lid and simmer for 30 minutes or until the carrots are tender.
Add the cornflour slurry and simmer until the sauce is thickened. Remove from the heat and add the peas.
Transfer the meat filling to a baking dish, top with mashed potato and bake for 25-30 minutes until bubbling and golden.

Scatter over a handful of freshly chopped parsley and serve with some extra brown sauce or tomato sauce on the side.

Michael’s wine recommendation – CLICK HERE

DH Rhinofields - Merlot NV copy

Dianne BibbyDianne Bibby

Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.

Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.

Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”

Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.

She’d love to hear from you – CLICK HERE

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