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Today my Mum cooked us Sunday lunch and we had Shepherd’s Pie, a firm favourite with us all, but funnily enough it turned out to be Cottage Pie. It seems so often that regardless of whether it is beef or lamb the term Shepherd’s Pie fits, but since Shepherd’s look after sheep it has to have lamb to be a real Shepherd’s Pie. To my Dads’ delight, and my brother’s horror, my Mum always adds baked beans and sultanas to her meat but nevertheless everybody asked for seconds.

I recently found a recipe for Shepherd’s Pie by Nigella Lawson in her book How To Eat. Nigella recommends adding semolina to the meat to thicken the mixture and since I didn’t have any semolina I tried adding a tablespoon of cornflour to the meat while it was cooking. Now I’m adding a little cornflour to all my recipes using mince and finally the watery gravy I often find with these meat dishes has been replaced with a yummy thick meaty sauce.

This recipe Shepherd’s Pie with Cheese Crusted Leeks by Delia Smith has always tempted me, but I’ve yet to cook it myself. Can anybody recommend it?

Mmmmm Shepherd’s Pie. Yummy!