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.
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.