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Shepherd's pie
prep time: 5 mins
cooking time: 40 mins
serves: 4
season: Winter
ingredients
675g lamb mince
3 onions, chopped
1 carrot, finely chopped
3 bay leaves
2 tsp fresh thyme
1 tbsp chopped fresh parsley
1 tbsp plain flour
2 tbsp tomato purée
225ml beef stock
900g potatoes
50g butter
dash organic milk
1. Season the mince with salt and pepper, heat a little oil and cook in small batches for a few minutes, until well coloured all over, then drain in a colander to remove the fat.
2. Heat a little more oil and gently fry the onions with the herbs until soft, add the meat, dust with the flour and add the tomato purée. Stir constantly, adding the wine, Worcestershire sauce and stock.
3. Bring to the boil, lower the heat and simmer for about an hour until the liquid has thickened; adjust the seasoning, remove the bay leaves and set aside to cool. Skim off any oil that has risen to the surface.
4. Meanwhile, cook the potatoes in boiling salted water until tender, drain and return to the pan briefly to dry. Mash the potatoes, seasoned well, with the butter and a dash of milk.
5. Put the meat in a large baking dish – or individual dishes – and top with the potato mixture, roughing up the surface and bake for 35-40mins at 200C/ Fan 180C/400F/Gas Mark 6 until the top is crusty and golden.
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