Shepherd's pie
A real shepherd's pie is called that because it's made with lamb mince. Made with beef, it's a cottage pie. Both are good, so pick your favourite. The skill is in the filling: not just mince with vegetables, but a proper gravy with thyme, Worcestershire sauce and a little red wine that gives the stew depth. The mash on top should be firm enough to draw ridges with a fork.
- 800 g floury potatoes
- 1 tsp salt
1 Peel and cut into pieces. Boil in plenty of salted water for 18 to 20 minutes until soft. Drain and let them steam dry for 2 minutes.
- 50 g butter
- 100 ml warm milk
- 1 egg yolk
- salt, pepper and nutmeg
2 Mash with the butter, milk, egg yolk and seasoning into a firm mash. The egg makes the top turn nicely golden in the oven.
- 2 tbsp olive oil
- 1 onion
- 2 carrots
- 2 celery sticks
- 2 garlic cloves
3 Chop everything finely (the soffritto base). Heat the oil in the pan and cook for 10 minutes over medium-high heat until soft.
- 500 g lamb or beef mince
4 Add the mince and fry over higher heat until crumbly. Keep frying until the liquid has evaporated and the meat starts to brown, about 8 to 10 minutes.
- 2 tbsp tomato purée
- 1 tbsp plain flour
5 Stir in the tomato purée and flour and fry for 2 minutes.
- 100 ml red wine
- 300 ml beef stock
- 2 tbsp Worcestershire sauce
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1 bay leaf
6 Pour in the wine and let the alcohol cook off. Add the stock, Worcestershire sauce, thyme and bay leaf. Simmer gently for 15 to 20 minutes until thickened.
- 150 g frozen peas
- salt and pepper
7 Stir in the peas and let them warm through briefly. Season to taste.
8 Preheat the oven to 200 °C.
9 Spoon the filling into the Dutch oven and smooth it out. Spread the mash on top and draw ridges in it with a fork.
- 50 g grated cheddar (optional)
10 Sprinkle with grated cheese if you like.
11 Bake for 25 to 30 minutes until the top is deep golden and the edges bubble. Leave to rest for 5 minutes before serving.
Ingredients
Step 1
- 800 g floury potatoes
- 1 tsp salt
Step 2
- 50 g butter
- 100 ml warm milk
- 1 egg yolk
- salt, pepper and nutmeg
Step 3
- 2 tbsp olive oil
- 1 onion
- 2 carrots
- 2 celery sticks
- 2 garlic cloves
Step 4
- 500 g lamb or beef mince
Step 5
- 2 tbsp tomato purée
- 1 tbsp plain flour
Step 6
- 100 ml red wine
- 300 ml beef stock
- 2 tbsp Worcestershire sauce
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1 bay leaf
Step 7
- 150 g frozen peas
- salt and pepper
Step 10
- 50 g grated cheddar (optional)
Method
- 1 Peel and cut into pieces. Boil in plenty of salted water for 18 to 20 minutes until soft. Drain and let them steam dry for 2 minutes.
- 2 Mash with the butter, milk, egg yolk and seasoning into a firm mash. The egg makes the top turn nicely golden in the oven.
- 3 Chop everything finely (the soffritto base). Heat the oil in the pan and cook for 10 minutes over medium-high heat until soft.
- 4 Add the mince and fry over higher heat until crumbly. Keep frying until the liquid has evaporated and the meat starts to brown, about 8 to 10 minutes.
- 5 Stir in the tomato purée and flour and fry for 2 minutes.
- 6 Pour in the wine and let the alcohol cook off. Add the stock, Worcestershire sauce, thyme and bay leaf. Simmer gently for 15 to 20 minutes until thickened.
- 7 Stir in the peas and let them warm through briefly. Season to taste.
- 8 Preheat the oven to 200 °C.
- 9 Spoon the filling into the Dutch oven and smooth it out. Spread the mash on top and draw ridges in it with a fork.
- 10 Sprinkle with grated cheese if you like.
- 11 Bake for 25 to 30 minutes until the top is deep golden and the edges bubble. Leave to rest for 5 minutes before serving.
