Shepherd's Pie

Ingredients

• 700g ground lamb
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 2 tbsp tomato paste
• 200ml red wine
• 300ml beef or lamb stock
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• 1 cup frozen peas
• 900g floury potatoes, peeled and cubed
• 60g unsalted butter
• 80ml warm whole milk
• 50g mature cheddar, grated
• Salt and black pepper to taste
• 2 tbsp olive oil

Steps

1. 1

   1. Boil the potatoes in salted water until completely tender, about 20 minutes. Drain, then mash with the butter and warm milk until smooth and fluffy. Season well and fold in the grated cheddar.

2. 2

   2. While the potatoes cook, heat olive oil in a large oven-safe skillet over medium-high heat. Brown the lamb thoroughly, breaking it up, then drain excess fat and set the meat aside.

3. 3

   3. In the same pan, soften the onion, carrot, and celery for 6–8 minutes. Add the garlic, tomato paste, thyme, and rosemary, cooking for 2 minutes until fragrant. Return the lamb, pour in the wine, and let it reduce by half.

4. 4

   4. Add the stock and Worcestershire sauce, simmer uncovered for 15 minutes until the filling is thick and glossy. Stir in the peas, then transfer the filling to a large ceramic baking dish.

5. 5

   5. Spoon the mashed potato over the filling and spread evenly. Use a fork to rough up the surface into peaks, which will crisp beautifully. Bake at 200°C (400°F) for 25–30 minutes until the top is deep golden and the edges are bubbling.

6. 6

   6. While the pie rests, warm any remaining stock in a small saucepan with a knob of butter until glossy. Pour this gravy into a small jug and serve alongside, tipping it over the crust at the table.