Shepherd's Pie
Directions
- 1Throw 1 kg minced lamb into a medium-high pan laced with EV olive oil.
- 2Cook 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.
- 3Cook this all off for 2 mins, then add in 4 cloves of crushed garlic and cook for 1 min.
- 4Once 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.
- 5Allow the wine to reduce for 2 mins, then add 1 litre of lamb, beef or chicken stock.
- 6Simmer on low for an hour till it’s thick and delicious, then add in some fresh or frozen peas and your filling is done.
- 7Coat 1 kg of Maris piper or King Edward potatoes with a little olive oil and sea salt - bake for 1h at 180°C.
- 8Then mash and season with sea salt, black pepper and add 100 g of butter.
- 9Combine together, then add in 100 ml milk and 100 ml double cream, throw in 3 egg yolks, ½ tsp mustard, gratings of nutmeg.
- 10Add your cooled lamb mince to a baking dish, then top with your mashed potato and smooth out.
- 11Score a few lines with a fork, grate over more parmigiano, then bake at 200°C for 30 mins or till the top is crisp.
- 12Let this rest for 20 mins before slicing.
Ingredients
- 1 kg minced lamb
- 0 EV olive oil
- 2 finely diced onion
- 2 carrots
- 2 celery sticks
- 4 cloves crushed garlic
- 2 tbsp tomato puree
- 1 bunch fresh rosemary
- 1 bunch fresh thyme
- 1 bay leaf
- 1 cinnamon stick
- 1 tsp ground cumin
- 250 ml red wine
- 8 dashes Worcestershire sauce
- 1 litre lamb, beef or chicken stock
- 0 fresh or frozen peas
- 1 kg Maris piper or King Edward potatoes
- 0 olive oil
- 0 sea salt
- 100 g butter
- 100 ml milk
- 100 ml double cream
- 3 egg yolks
- 0.5 tsp mustard
- 0 nutmeg
- 0 parmigiano
- 0 chopped chives
Equipment
medium-high panknifewooden spoonovenbaking dish
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