Shepherd's Pie
Directions
- 1Pierce some potatoes, cover them in oil, and bake them in the oven for just over an hour.
- 2Fry off lamb mince until really brown and caramelized.
- 3Add chopped onion, carrots, rosemary, thyme, and a little garlic to the lamb mince.
- 4Stir in tomato paste.
- 5Pour in a can of stout and bubble away until it reaches a thick ragu consistency.
- 6Add frozen peas to the ragu and set aside.
- 7Half the baked potatoes, scoop out the soft potato flesh.
- 8Pass the potato flesh through a ricer into a bowl.
- 9Add butter and milk to the riced potato and mix to create a smooth mash.
- 10Get the ragu into a baking dish.
- 11Scatter a few more chopped onions over the ragu.
- 12Spoon or pipe the mashed potatoes on top of the ragu, creating ridges with a fork.
- 13Bake the shepherd's pie in the oven until golden.
Ingredients
- 1 tablespoon oil or dripping
- 750 g lamb mince
- 1 large onion
- 2 carrots
- 3 garlic cloves
- 1 tablespoon tomato paste
- 1 teaspoon chopped thyme leaves
- 1 teaspoon chopped rosemary leaves
- 1 can stout
- 1 tablespoon Worcestershire sauce
- 100 g frozen peas
- salt
- 1 kg floury potatoes
- 75 g butter
- 100 ml warm milk
- 0.5 small onion
- chives
Equipment
knifebaking sheetovenpanwooden spoonpotato ricerbowlbaking dishfork
Tips
- Adding a few chopped onions just before putting the potatoes on top of the pie adds zest to the whole thing.
- Really brown off the lamb mince until it's caramelized and dark at the edges for more flavor.