Shepherd's Pie
INGREDIENTS
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
- 500g minced lean lamb
- 1 large onion, finely grated
- 1 large carrot, finely grated
- 2 cloves garlic
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato puree
- A handful of thyme sprigs leaves picked
- 1 sprig of rosemary, needles chopped
- 250ml red wine
- 300ml chicken stock
- 1kg Desiree potatoes, peeled and cut into chunks
- 50g butter
- 2 egg yolks
- Parmesan, for grating
- Olive oil
- Sea salt & freshly ground black pepper
METHOD
- Preheat the oven to 180˚C/gas 4.
- Heat the oil in a large pan until hot.
- Season the mince and fry in the oil over moderate to high heat for 2-3 minutes.
- Stir the onions and carrot into the mince then grate the garlic in as well.
- Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly.
- Pour in the red wine and reduce until almost completely evaporated.
- Add the chicken stock, bring to the boil and simmer until the sauce has thickened.
- Meanwhile, cook the potatoes in boiling salted water until tender.
- Drain then return to the hot pan over low heat to dry out briefly.
- Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated Parmesan.
- Check for seasoning.
- Spoon the mince into the bottom of a large ovenproof dish.
- Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle.
- Grate some extra Parmesan over and season.
- Fluff up the mashed potato with a fork to make rough peaks.
- Bake in the oven for approximately 20 minutes, until bubbling and golden brown.
- For the carrots bring a pan of water to the boil with the rosemary, thyme and garlic.
- Boil the carrots in the water for 3 minutes to soften slightly, then drain and pat dry.
- Heat the oil in a large non-stick sauté pan then add the carrots and some seasoning.
- Brown the carrots all over until just tender, adding the butter towards the end of cooking.