Shepherd’s Pie

Serves 4

Ingredients

olive oil
2 medium onions (finely chopped)
2 cloves garlic (finely chopped)
500g lamb mince (can use beef mince if you prefer)
2 medium carrots (finely chopped)
1 tbsp plain flour
200ml beef stock (or chicken if you prefer)
100ml full bodied red wine (cabernet sauvignon)
worcestershire sauce
salt and pepper

500g floury potatoes (roughly cut into 2cm chunks) (king edward’s or maris pipers are good)
40g butter
2 tbsp milk or cream
salt and pepper
olive oil

Method

• Pre-heat oven to 180oC
• Heat a dash of olive oil in a casserole dish over medium heat and add the onions, stirring frequently for 5mins
• Stir in the garlic for 30 seconds and add the mince. Mix well with a wooden spoon and fry until all the meat is broken up and well browned
• Add the carrots and season with salt and pepper
• Stir in the flour and mix until all the fat is absorbed
• Add the stock and the wine. Mix well. Bring to the boil, then reduce to a simmer until thickened
• Put the lid on the casserole dish and transfer to the pre-heated oven
• Cook for 1 hour. Check from time to time and add a little more stock if it is looking dry
• Add a little worcestershire sauce

• Meanwhile cook the potatoes in a large pan of boiling, salted water (this should take approx. 20mins
• Drain well and add the butter and milk or cream

• Remove the casserole dish from the oven and turn the heat up to 200oC
• Remove the lid of the casserole dish. Spoon or pipe the mashed potatoes over the meat and add a little drizzle of olive oil
• Set the casserole dish back in the top of the oven for 15-20mins. until the potatoes are golden brown