Shepherds pie
From Cookipedia
| Shepherds pie | |
|---|---|
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| Servings: | Serves 4 |
| Ready in: | 1 hour |
| Prep. time: | 10 minutes |
| Cook time: | 50 minutes |
| Difficulty: | 
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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.
Ingredients
Filling
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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)
Mise en place
- Preheat the oven to 175°C (350°F - gas 4)
Method
- 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
- Add the grated onion, grated carrot and the garlic and fry for a few more minutes
- Add the herbs, Worcestershire sauce, tomato puree and mix well
- Turn the heat up and add the red wine, stirring well until the wine reduces
- Add the chicken stock reduce the heat and simmer for 10 minutes
- If you prefer a thick gravy, mix two teaspoons of cornflour and a little cold water and stir this into the mix now
- If using other vegetables that don't need to much cooking, like the peppers and beans add then now
- Boil the potatoes until cooked (about 17 minutes)
- Drain well and return to the hot pan for a few minutes to dry out
- Mash, using a potato ricer if you like your mash really smooth
- 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
- Pour the mince into a large ovenproof dish
- Add the mash topping a spoonful at a time
- Fluff the mash with a fork and grate a little more Parmesan and maybe some Cheddar over the top.
- Dot the remaining butter evenly over the top.
- Bake for 20 minutes
- If you like the top really crispy, finish by browning under a grill
Serving suggestions
Sprinkle with chopped parsley and serve with minty peas.