5 wine and beer pairings for shepherd’s pie

You’ll always find people argue about shepherd’s pie but in my view it should be made with lamb rather than beef (that’s cottage pie) and with very little, if any tomato - apart from maybe a dash of ketchup for sweetness.

Traditionally it was a frugal dish to finish up the Sunday roast, made with leftover lamb and gravy - and and any leftover vegetables that were going. I personally think it’s better made with fresh lamb mince but still like it kept simple and old-fashioned - a little onion, a little carrot, maybe a few peas, a touch of gravy or roast lamb pan juices and some nice creamy mash.

In terms of the ideal pairing it’s a toss-up between beer and a dry medium-bodied red wine:

* a classic English ale like Timothy Taylor’s Landlord or, if you're not drinking, an alcohol-free beer like the Butcombe Goram IPA Zero I recommended in the Guardian

* Stout or porter also works well, particularly if you’ve used a slosh in the recipe

* Red rioja is always good with lamb. I’d go for a reserva with this plain kind of dish rather than a younger, more vivid crianza. The same applies to other oak-aged Spanish reds such as Valdepeñas.

* Inexpensive red Bordeaux - what used to be called a ‘lunchtime claret’ - is a great pairing. Again I’d opt for a more traditional style rather than one with higher alcohol and a lot of ripe fruit. It won’t do any harm to a more expensive mature claret either. Simple food is best with special wines.

* A southern French red like the ever-versatile Côtes-du-Rhône Villages or a named village wine like Vacqueyras is always a good match - with shepherd’s or cottage pie.

PS Look, I'm not saying you need a totally different type of wine for cottage pie but the filling often tends to be more like a bolognese sauce - or more tomatoey, at any rate. So check out my recommendations for spag bol or, if you go for one of the above wines maybe choose a more fruity or full-bodied version.

Image © istetiana at Adobe Stock.

The best wine pairings for hachis parmentier

Que boire avec hachis parmentier? Or ‘what wine should I drink with hachis parmentier?’ - the French answer to shepherd’s and cottage pie.

I’ve been down in the Languedoc this week and decided to have a crack at one of France’s favourite comfort foods, not least because we’d rashly bought a huge tray of potatoes from a local grower who turned up at the door. The distinguishing feature of hachis parmentier, which makes it irresistible to potato lovers like me, is that it has two layers of mashed potato, one on the bottom as well as one on the top.

The middle would have traditionally been filled with leftover pot-au-feu or chopped roast meat moistened with stock (I used freshly minced beef) so it has less of a gravy-ish taste than a shepherd’s or cottage pie but is still quite meaty and savoury. There’s usually quite a lot of garlic - there was in mine - and parsley.

The French of course would drink French wine - what else? - but any robust, rustic dry red would do. We drank a rather indulgent natural wine called El Niño from Casot de Mailloles in the Roussillon (the 2011 vintage) which was absolutely delicious but I’d be happy to drink a hearty red from almost anywhere in south or south-west France or an inexpensive Bordeaux come to that. You couldn’t go wrong with a Côtes du Rhône Villages, Côtes du Roussillon or Costières de Nîmes, for example.

Sometimes hachis parmentier is made with confit de canard (preserved duck) with which you could also drink the wines I’ve suggested but also a pinot noir or a Beaujolais.

For my suggestions for shepherd’s pie click here.