Shepherds pie

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Classic shepherd's pie - about this recipe

We guarantee that this classic shepherds pie recipe won't leave you feeling sheepish!

If you prefer a more spicy version, try our shepherd's pie with spicy lamb and pine nuts instead.

Servings

Serves 4

Ingredients

• Filling
  • 2 tablespoons olive oil
  • 500 g (1.10 lb) lean minced lamb
  • 2 cloves garlic, minced
  • 1 large onion, grated
  • 1 large carrot, grated
  • 250 ml (0.43 pint - 8.45 fl oz) red wine
  • 300 ml (0.52 pint - 10.10 fl oz) good chicken stock
  • 2 teaspoons cornflour (optional)
  • Handful of French green beans, roughly chopped (optional)
  • 1 small yellow bell pepper, de-seeded and sliced (optional)
  • 1 small green bell pepper, de-seeded and sliced (optional)
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon rosemary leave, chopped finely
  • 1 tablespoon tomato puree
  • 2 tablespoons Worcestershire sauce
  • Sea salt and freshly ground black pepper
• Topping
  • 1 kg Desiree potatoes, peeled and cubed
  • 50 g (2 oz) butter
  • 2 egg yolks
  • Freshly grated Parmesan cheese
  • Handful of freshly chopped parsley
  • Sea salt and freshly ground black pepper
  • Freshly grated cheddar cheese (optional)

Method

1. Preheat the oven to 180° C (350° F - Gas 4 - moderate)
2. Heat 2 tablespoons olive oil in a large pan, season the mince and brown on a high heat for 3 minutes - I find a large wok good for this as it seems to be easier to get very hot for reducing liquids
3. Add the grated onion, grated carrot and the garlic and fry for a few more minutes
4. Add the herbs, Worcestershire sauce, tomato puree and mix well
5. Turn the heat up and add the red wine, stirring well until the wine reduces
6. Add the chicken stock reduce the heat and simmer for 10 minutes
7. If you prefer a thick gravy, mix two teaspoons of cornflour and a little cold water and stir this into the mix now
8. If using other vegetables that don't need to much cooking, like the peppers and beans add then now
9. Boil the potatoes until cooked (about 17 minutes)
10. Drain well and return to the hot pan for a few minutes to dry out
11. Mash, using a potato ricer if you like your mash really smooth
12. Whisk the egg yolks with 2 tablespoons of freshly grated Parmesan cheese and mix into the mash with half of the butter, season to taste
13. Pour the mince into a large ovenproof dish
14. Add the mash topping a spoonful at a time
15. Fluff the mash with a fork and grate a little more Parmesan and maybe some Cheddar over the top.
16. Dot the remaining butter evenly over the top.
17. Bake for 20 minutes
18. If you like the top really crispy, finish by browning under a grill

Serving suggestions

Sprinkle with chopped parsley and serve with minty peas.