Shepherd’s pie
Serves: 6-8 people. Reduce ratios equally for less people.
Start to table: 1 hour
Ingredients
For the filling:
2lbs (1kg) of Ground beef or lamb
2 cloves of garlic - finely chopped or crushed
3 medium sized carrots
1 large sized onion
3 cups (750ml) of vegetable, beef, or lamb stock
1 table spoon of Worchester sauce
1 table spoon Balsamic vinegar
3 table spoons Tomato paste
1/4 cup (30g) of Flour
2 handfuls of frozen peas
1 teaspoon of dried thyme
Salt
Pepper
For the mash:
3lbs (1.5kg) Russett potatoes
2 x medium sized egg yolks
3oz (75g) cheddar cheese
1/4 cup (60ml) of Butter
1/4 cup (6ml) of Milk
Chives or parsley
Method
Turn the oven on to 400ºF (200ºC). Use the convection setting if you have it.
Peel and roughly chop the potatoes.
Add to cold water and bring to the boil.
Allow to simmer until the potato breaks apart when poked gently with a fork - approximately 15 minutes.
Drain water from potatoes.
Add grated cheese, butter, milk to the empty potato pot.
Pour in the potatoes, then add the egg yolks and mash everything together.
Grate carrots and onion.
Press meat onto cold oven safe frying pan or cast iron pan.
Turn the heat onto medium/high.
Fry the meat until brown underneath.
Add carrots and onions and stir together.
Cook for 3-4 minutes stirring occasionally until the outsides of all the meat has coloured.
Reduce the pan to a medium heat.
Add the tomato paste and flour, then stir through.
Cook without stirring for approximately 2 minutes allowing the heat add further browning to the bottom of the meat.
Add 1 1/2 cups (350ml) of the stock and balsamic vinegar, stir and scrape off anything stuck to the bottom of the pan.
Add Worchester sauce, garlic, a few large pinches of pepper, and thyme.
Reduce the heat further and keep stirring to prevent sticking to the bottom of the pan.
Add another 1 1/2 cups (350ml) stock.
Allow to simmer gently until no liquid remains.
Turn off the heat and add 2 handfuls of frozen peas.
Spoon mashed potatoes over the top of the meat and smooth with a spatula.
Use a fork to make ridges increasing the surface area for browning.
Place in the oven for 30 minutes until lightly browned on top.
The shepherd's pie will bubble so place a baking tray or larger frying pan on the shelf below to catch drips.
Allow to cool for 10 minutes before serving.
Sprinkle chives and/or parsley on top.
Step by Step: method for potato topping
Step by Step: method for filling
Step by Step: assembly and baking
