Serves 1
Directions
- 1Unwrap the ground lamb.
- 2Place the ground lamb into a hot pot.
- 3Season the lamb with salt and pepper.
- 4Break up the lamb with a potato masher and cook until browned.
- 5Drain the fat from the cooked lamb and set aside.
- 6Dice the onion.
- 7Dice the carrots.
- 8Dice the celery.
- 9Drizzle olive oil into the pot and add the diced onions, carrots, and celery.
- 10Season the vegetables with salt and pepper.
- 11Sauté the vegetables until softened.
- 12Add thyme, rosemary, bay leaves, cinnamon stick, and cumin to the vegetables.
- 13Chop the garlic.
- 14Add the chopped garlic to the sautéed vegetables.
- 15Stir in tomato paste.
- 16Deglaze the pot with red wine.
- 17Add Worcestershire sauce.
- 18Add the cooked ground lamb back to the pot.
- 19Pour in broth.
- 20Cover the pot and let it simmer.
- 21Place potatoes into a baking tray, drizzle with olive oil, and bake at 200°C.
- 22Pour cooking cream into a saucepan.
- 23Add milk and thyme to the cream.
- 24Once the potatoes are baked, remove them from the oven and cut them in half.
- 25Press the cooked potatoes through a potato ricer into a bowl.
- 26Strain the cream mixture into the mashed potatoes.
- 27Add butter, Dijon mustard, nutmeg, salt, pepper, and egg yolks to the potatoes.
- 28Mix until smooth.
- 29Remove the cinnamon stick and bay leaves from the lamb mixture.
- 30Add green peas to the lamb mixture and stir.
- 31Spread a layer of mashed potatoes onto a baking tray.
- 32Spread the lamb and vegetable mixture over the mashed potatoes.
- 33Cover the lamb mixture with the remaining mashed potatoes.
- 34Create a pattern on top of the mashed potatoes with a fork.
- 35Grate Parmesan cheese over the mashed potatoes.
- 36Bake the shepherd's pie in the oven at 250°C until golden brown.
- 37Remove the shepherd's pie from the oven.
- 38Finely chop fresh chives.
- 39Sprinkle the chopped chives over the baked shepherd's pie.
- 40Cut and serve a portion of the shepherd's pie.
Ingredients
- 1 kg ground lamb
- a pinch salt
- a pinch pepper
- 1 onion
- a handful carrots
- a handful celery
- a drizzle olive oil
- a pinch thyme
- a pinch rosemary
- 2 bay leaves
- 1 cinnamon stick
- a pinch cumin
- 4 cloves garlic
- 1 tablespoon tomato paste
- a splash red wine
- a dash Worcestershire sauce
- a cup broth
- 10 potatoes
- a splash cooking cream
- a splash milk
- a few cubes butter
- 1 teaspoon Dijon mustard
- a pinch nutmeg
- 2 egg yolks
- a handful green peas
- a handful grated parmesan cheese
- a handful fresh chives
Equipment
cutting boardknifepotpotato masherspatulabaking trayovensaucepansievebowlgrater
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