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How to cook Lamb Shepherd's Pie

Lamb Shepherd's Pie

  • 30 mins
  • 1 hour
  • easy
  • 6
Beef Short Ribs
Recipe by
Jeff Baker

Ingredients

  • MINCE
  • 1 x 1kg lamb mince
  • 2 x tbls olive oil
  • 3 x sprigs thyme
  • 2 x sprigs of rosemary
  • 2 x onions finely diced
  • 2 x sticks celery finely diced
  • 4 x carrots peeled & finely diced
  • 2 x cloves of garlic peeled
  • 600 ml lamb or light chicken stock
  • 2 tbls. tomato puree
  • 2 tsp. Worcester sauce
  • 1 tbls corn flour mixed with a little cold water.
  • Sea salt & cracked black pepper to taste
  • POTATO TOPPING
  • 900 g old crop potatoes (Maris piper, Desiree or King Edward)
  • 75 g unsalted butter
  • 6 tbls. Milk
  • Sea salt & cracked black pepper to taste
  • 75 g mature cheddar cheese
  • 50 g fine breadcrumbs
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Method

Minced Lamb Method

  1. Heat a heavy based saucepan with the olive oil.
  2. Add the mince & cook over a high heat until nicely browned.
  3. Add the herbs, garlic & diced vegetables & carry on cooking for a further 5 minutes.
  4. Add the tomato puree, Worcester sauce & stock then simmer for 45 minutes.
  5. Thicken with a little corn flour & season to taste.
  6. Place the mince into a oven proof pie dish & leave to one side to cool.
  7. Note: this can be done in advance ready to top & bake when your guests arrive.

Potato Topping Method

  1. Make the mashed potato by boiling the potatoes in lightly salted water for 20 minutes or until tender then drain & mash with the butter and milk.
  2. Carefully spread the mashed potato over the mince to fully cover.
  3. Scatter the breadcrumbs over the potato topping.
  4. Grate a generous layer of cheese on top.
  5. Bake in a pre-heated oven 180oc fan assisted or 190oc without a fan for 45 minutes until the crust is golden brown & the meat piping hot.

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