Oct 2024

Shepherd’s pie

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Shepherd's pie

Shepherd's pie with a rich lamb and carrot base topped with a creamy mash, is winter comfort food at its best. It is great as a warming meal after a cold winter's night. Either raw lamb mince or minced left-over roast lamb can be used.

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Prep Time 30

Cook Time 1 10

Total Time 1 40

Course Main Course

Cuisine British

Calories 700 kcal

Equipment

2 saucepan

Ingredients

Creamy mash

4 large potatoes
100 g butter
300 ml milk

Lamb base

500 g minced lamb
4 medium carrots finely chopped
2 clove galic finely chopped
1 large onion chopped
150 g celery heart diced
2 tbsp Olive oil
1 tsp gound black pepper
1 tsp rock salt
1 tsp thyme dried and chopped
200 g frozen peas
2 leaves Bay leaves
2 tbsp Worcestershire sauce
1 tsp tamarind paste
1 tbsp plain flour
2 tbsp dried tomato paste
250 ml beef stock
250 ml red wine
1 handful grated Cheddar cheese

Instructions

Creamy mash

Peel and chop the potatoes
Boil in lightly salted water for 15-20 minutes
Drain off the water
Add the butter and milk
Mash to a fine puree and set aside

Lamb base

Fry the mince in a large saucepan until the meat is browned. Break up any lumps with a wooden spoon. Set aside
Gently sauté the onions, carrots, garlic and celery hearts for around 20 minutes or until they are soft, stirring frequently
Add the Bay leaves, frozen peas, thyme, seasoning, Worcestershire sauce, tamarind paste, stock, red wine and deglaze the pan
Add the plain flour and browned lamb mince, and stir until the flour has thickened the base. Simmer for five minutes.
Assemble the Shepherd's Pie
Pour the base into a large oven-proof dish
Spoon the mashed potato over the base. Spread to cover the base.
Use a fork to level the mash and make a pretty pattern. Sprinkle a handful of grated Cheddar cheese over the mash.
Place into a heated oven at 200C (190C if fan oven) and cook for around 20 minutes or until the crust has browned.

Keyword lamb, Pie, Shepherd's

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Shepherd’s pie