Shepherd's pie recipe

Minced lamb simmered down with Worcestershire sauce and tomato until the gravy is thick, then sealed under forked mashed potato and browned.

1 hour and 40 minutesmedium11 ingredients

Ingredients

• 500 g ground lamb
• 1 onion
• 1 carrot
• 2 clove garlic
• 2 tbsp tomato puree
• 1 tbsp worcestershire sauce
• 250 ml lamb stock
• 100 g peas
• 800 g floury potatoes
• 50 g butter
• 100 ml milk

How to make Shepherd's pie

1. Brown 500 g of ground lamb in a hot dry pan, leaving it untouched for the first 3 minutes so it crusts, then break it up and pour off most of the fat.
2. Add 1 chopped onion, 1 diced carrot and 2 minced garlic cloves and cook 8 minutes until soft.
3. Stir in 2 tablespoons of tomato puree and fry it 2 minutes to cook out the raw taste, then add 1 tablespoon of Worcestershire sauce; without it the filling tastes flat.
4. Pour in 250 ml of lamb or beef stock and simmer uncovered 25 to 30 minutes until the gravy is thick and glossy. A soupy filling will soak into the mash and ruin the crust.
5. Stir in 100 g of peas, season with salt and pepper, and let the filling cool while you make the mash.
6. Boil 800 g of floury potatoes in salted water for 20 minutes, drain them and let them steam dry 2 minutes, then mash with 50 g of butter and 100 ml of warm milk.
7. Spread the filling in a baking dish, spoon the mash over it and rake the surface with a fork; the ridges are what brown and crisp.
8. Bake at 200°C for 25 to 30 minutes until golden on top and bubbling at the edges, then rest 10 minutes before serving so it holds when cut.

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