Shepherd's pie
Minced lamb simmered with vegetables in a rich gravy, topped with buttery mashed potato and baked until the ridges turn crisp and golden.
Method
- 1
Heat the oil in a large pan over high heat and brown the lamb, breaking it up, until crusty in places. Tip into a sieve to drain off the fat.
- 2
Lower the heat, add the onion, carrots and celery to the pan and cook until soft.
- 3
Stir in the garlic, flour and tomato paste and cook for a minute.
- 4
Return the lamb, add the stock, Worcestershire sauce and thyme, and simmer uncovered until thick and gravy-like.
- 5
Meanwhile, boil the potatoes in salted water until a knife slides in easily.
- 6
Drain the potatoes and leave them in the colander for 2 minutes to steam dry.
- 7
Mash with the butter and warm milk until smooth, then beat in the egg yolk and season well.
- 8
Heat the oven to 200°C.
- 9
Stir the peas into the lamb, remove the thyme stalks, season and spoon into the baking dish.
- 10
Spoon the mash around the edges first, then fill the middle, and rough up the surface with a fork.
- 11
Scatter over the cheddar, if using.
- 12
Bake until bubbling at the edges and golden on top.
- 13
Leave to settle for 5 minutes before serving.
Notes
- Made with beef mince instead of lamb, this becomes cottage pie.
- Let the filling cool a little before topping, so the mash sits on top instead of sinking.
- To make ahead, assemble, cool and chill for up to 2 days, then bake from cold for 45 to 50 minutes.
Equipment
Large frying pan or saucepan, Large saucepan, Sieve, Potato masher, Baking dish, about 2 litres