Shepherd’s Pie

Shepherd’s Pie - comfort food royalty

Serves 3-4

2 tbsp olive oil

750g ground/minced lamb 20% fat

2 shallots

2 carrots

2 celery sticks

1 leek (white part only)

2 garlic cloves

2 tbsp tomato paste

Handful thyme

Handful Rosemary

400ml red wine

2 tbsp Worcestershire sauce

30g peas

700ml good quality brown chicken stock

800g Maris piper potatoes

150g cold butter

100ml warm milk

1 egg yolk

Frozen Butter and cheddar cheese for the top

Salt throughout for seasoning

1. Bake the potatoes for 60 mins at 180c pass through a drum sieve or just mash the flesh while it’s still hot

2. Beat through cold butter then add the milk, add an egg yolk, season to taste add to a piping bag (optional)

3. Brown the lamb in oil and set to one side get a good caramelisation on the outside

4. Diced the veg and use the same pan to fry in lamb fat when softened add the garlic and tomato paste season with salt.

5. Add the lamb back in then then tied thyme and rosemary then add the wine, reduce by half then add the stock. simmer this for 1 hour or until it’s reduced sufficiently (If your stock doesn’t thicken naturally you can use a little cornstarch mixed with water) finish with the Worcestershire sauce and stir in the peas

6. Add the meat mixture to an oven proof dish top with the mash, grated frozen butter and cheddar cheese

7. Bake at 200c for 25-30 mins

#shepherdspie #comfortfood