Shepherds Pie

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• sea salt
• fresh ground black pepper
• 500 g ground lamb
• 1 large onion, finely grated
• 1 large carrot, finely grated
• 2 garlic cloves
• 1 -2 tablespoon worcestershire sauce
• 1 tablespoon tomato puree
• fresh thyme sprig, leaves picked
• 1 sprig fresh rosemary, needles chopped
• 250 ml red
• 300 ml chicken stock
• 1 kg potato, peeled and cut into chunks (desiree)
• 50 g butter
• 2 egg yolks
• parmesan cheese, for grating
• olive oil
• sea salt
• fresh ground black pepper

Recipe

• 1 preheat the oven to 180c/gas 4.
• 2 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.
• 3 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.
• 4 pour in the red and reduce until almost completely evaporated.
• 5 add the chicken stock, bring to the boil and simmer until the sauce has thickened.
• 6 meanwhile, cook the potatoes in boiling salted water until tender. drain then return to the hot pan over low heat to dry out briefly.
• 7 pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated parmesan. check for seasoning.
• 8 spoon the mince into the bottom of a large ovenproof dish.
• 9 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.
• 10 grate some extra parmesan over and season. fluff up the mash potato with a fork to make rough peaks.
• 11 bake in the oven for approximately 20 minutes, until bubbling and golden brown.