Shepherd's Pie

120 mins
Serves 4
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Directions

  1. 1Throw 1 kg minced lamb into a medium-high pan laced with EV olive oil.
  2. 2Throw 1 kg minced lamb into a medium-high pan laced with EV olive oil.
  3. 3Throw 1 kg minced lamb into a medium-high pan laced with EV olive oil.
  4. 4Cook out the water and then fry until it starts to caramelize for 7-10 mins, then add in 2 finely diced onion, 2 carrots and 2 sticks of celery.
  5. 5Cook out the water and then fry until it starts to caramelize for 7-10 mins, then add in 2 finely diced onion, 2 carrots and 2 sticks of celery.
  6. 6Cook out the water and then fry until it starts to caramelize for 7-10 mins, then add in 2 finely diced onion, 2 carrots and 2 sticks of celery.
  7. 7Cook this all off for 2 mins, then add in 4 cloves of crushed garlic and cook for 1 min.
  8. 8Cook this all off for 2 mins, then add in 4 cloves of crushed garlic and cook for 1 min.
  9. 9Cook this all off for 2 mins, then add in 4 cloves of crushed garlic and cook for 1 min.
  10. 10Once fragrant, add in 2 tbsp of tomato puree and a bunch of fresh herbs like rosemary, thyme, bay leaf, 1 small cinnamon stick, 1 tsp ground cumin, mix to combine, then deglaze with 250 ml of red wine and 8 dashes Worcestershire sauce.
  11. 11Once fragrant, add in 2 tbsp of tomato puree and a bunch of fresh herbs like rosemary, thyme, bay leaf, 1 small cinnamon stick, 1 tsp ground cumin, mix to combine, then deglaze with 250 ml of red wine and 8 dashes Worcestershire sauce.
  12. 12Once fragrant, add in 2 tbsp of tomato puree and a bunch of fresh herbs like rosemary, thyme, bay leaf, 1 small cinnamon stick, 1 tsp ground cumin, mix to combine, then deglaze with 250 ml of red wine and 8 dashes Worcestershire sauce.
  13. 13Allow the wine to reduce for 2 mins, then add 1 litre of lamb, beef or chicken stock.
  14. 14Allow the wine to reduce for 2 mins, then add 1 litre of lamb, beef or chicken stock.
  15. 15Allow the wine to reduce for 2 mins, then add 1 litre of lamb, beef or chicken stock.
  16. 16Simmer on low for an hour till it’s thick and delicious, then add in some fresh or frozen peas and your filling is done.
  17. 17Simmer on low for an hour till it’s thick and delicious, then add in some fresh or frozen peas and your filling is done.
  18. 18Simmer on low for an hour till it’s thick and delicious, then add in some fresh or frozen peas and your filling is done.
  19. 19Coat 1 kg of Maris piper or King Edward potatoes with a little olive oil and sea salt - bake for 1h at 180°C.
  20. 20Coat 1 kg of Maris piper or King Edward potatoes with a little olive oil and sea salt - bake for 1h at 180°C.
  21. 21Coat 1 kg of Maris piper or King Edward potatoes with a little olive oil and sea salt - bake for 1h at 180°C.
  22. 22Then mash and season with sea salt, black pepper and add 100 g of butter.
  23. 23Then mash and season with sea salt, black pepper and add 100 g of butter.
  24. 24Then mash and season with sea salt, black pepper and add 100 g of butter.
  25. 25Combine together, then add in 100 ml milk and 100 ml double cream, throw in 3 egg yolks, ½ tsp mustard, gratings of nutmeg.
  26. 26Combine together, then add in 100 ml milk and 100 ml double cream, throw in 3 egg yolks, ½ tsp mustard, gratings of nutmeg.
  27. 27Combine together, then add in 100 ml milk and 100 ml double cream, throw in 3 egg yolks, ½ tsp mustard, gratings of nutmeg.
  28. 28Add your cooled lamb mince to a baking dish, then top with your mashed potato and smooth out.
  29. 29Add your cooled lamb mince to a baking dish, then top with your mashed potato and smooth out.
  30. 30Add your cooled lamb mince to a baking dish, then top with your mashed potato and smooth out.
  31. 31Score a few lines with a fork, grate over more parmigiano, then bake at 200°C for 30 mins or till the top is crisp.
  32. 32Score a few lines with a fork, grate over more parmigiano, then bake at 200°C for 30 mins or till the top is crisp.
  33. 33Score a few lines with a fork, grate over more parmigiano, then bake at 200°C for 30 mins or till the top is crisp.
  34. 34Let this rest for 20 mins before slicing.
  35. 35Let this rest for 20 mins before slicing.
  36. 36Let this rest for 20 mins before slicing.

Ingredients

  • 1 kg minced lamb
  • 1 kg minced lamb
  • 1 kg minced lamb
  • 0 EV olive oil
  • 0 EV olive oil
  • 0 EV olive oil
  • 2 finely diced onion
  • 2 finely diced onion
  • 2 finely diced onion
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 2 celery sticks
  • 2 celery sticks
  • 2 celery sticks
  • 4 cloves crushed garlic
  • 4 cloves crushed garlic
  • 4 cloves crushed garlic
  • 2 tbsp tomato puree
  • 2 tbsp tomato puree
  • 2 tbsp tomato puree
  • 1 bunch fresh rosemary
  • 1 bunch fresh rosemary
  • 1 bunch fresh rosemary
  • 1 bunch fresh thyme
  • 1 bunch fresh thyme
  • 1 bunch fresh thyme
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 250 ml red wine
  • 250 ml red wine
  • 250 ml red wine
  • 8 dashes Worcestershire sauce
  • 8 dashes Worcestershire sauce
  • 8 dashes Worcestershire sauce
  • 1 litre lamb, beef or chicken stock
  • 1 litre lamb, beef or chicken stock
  • 1 litre lamb, beef or chicken stock
  • 0 fresh or frozen peas
  • 0 fresh or frozen peas
  • 0 fresh or frozen peas
  • 1 kg Maris piper or King Edward potatoes
  • 1 kg Maris piper or King Edward potatoes
  • 1 kg Maris piper or King Edward potatoes
  • 0 olive oil
  • 0 olive oil
  • 0 olive oil
  • 0 sea salt
  • 0 sea salt
  • 0 sea salt
  • 100 g butter
  • 100 g butter
  • 100 g butter
  • 100 ml milk
  • 100 ml milk
  • 100 ml milk
  • 100 ml double cream
  • 100 ml double cream
  • 100 ml double cream
  • 3 egg yolks
  • 3 egg yolks
  • 3 egg yolks
  • 0.5 tsp mustard
  • 0.5 tsp mustard
  • 0.5 tsp mustard
  • 0 nutmeg
  • 0 nutmeg
  • 0 nutmeg
  • 0 parmigiano
  • 0 parmigiano
  • 0 parmigiano
  • 0 chopped chives
  • 0 chopped chives
  • 0 chopped chives

Equipment

medium-high panknifewooden spoonovenbaking dish