While Shepherd’s Pie is traditionally made with lamb, beef is just as tasty in this recipe, and I do believe that browning the mince first does add more flavour. This is the sort of food that brings a smile to everyone’s face – that saucy, rich tasty filling, and the creamy potato topping. Perfect.
Shepherds Pie is a timeless classic – make this once and you’ll make it over and over again
Ingredients
675 g lamb, minced
25 g lamb or beef dripping
or 2 tablespoons of cooking oil
knob of butter
3 small onions finely chopped
3 carrots, diced
4 celery sticks, diced
1/2 tsp chopped fresh thyme
1/2 tsp chopped fresh rosemary
1/2 tsp ground cinnamon
2 tsp tomato puree
2 tsp Worcestershire sauce
2 tsp tomato ketchup
3 glasses of red wine
200 ml beef or chicken stock
900 g mashed potatoes.
Method
Season the minced lamb, then fry in batches in the dripping or the oil in a very hot pan to just seal and colour the meat, draining each batch in a colander.
In a separate pan, over a medium heat, melt the butter. Add the vegetable and herbs, and season with salt, pepper and cinnamon. Cook for 10 minutes until starting to soften.
Add the lamb, cook for a few minutes, then add the tomato puree, Worcestershire sauce and tomato ketchup and stir. Now to add the wine, and for a really rich finish use all three glasses. Add half a glass of wine and reduce by three-quarters: repeat this process until all the wine has been used.
Add the stock and bring to a gentle simmer, then cook for 1-1/2 hours. If the sauce becomes too thick add a little water, but don’t let the sauce become to thin.
During the last 1/2 of cooking make the mash.
Pre heat the grill. Spoon the mince into an ovenproof dish, then spoon or pipe the mash on top. Brush or dot some butter over the mash and grill until golden, or you can always sprinkle with your favourite cheese.
Original recipe Gary Rhodes
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