Comforting Shepherds Pie
Serves 4
INGREDIENTS:
2 tbsps olive oil
2 carrots, chopped
1 onion, finely chopped
2 celery sticks or 1 leek, finely chopped
2 garlic cloves, crushed
1 tbsp fresh thyme, oregano or rosemary leaves
400g/1lb leftover slow-roast lamb (sliced) or minced lamb or beef
300ml/1 cup (and a bit!) lamb, chicken or vegetable stock
200g/1½ cups frozen peas
2 tbsps Worcestershire sauce
3 tbsps tomato ketchup
For the potato topping
1 kg/2lbs potatoes
80g/3 tbsps of butter
80ml/⅓ cup of milk
Sea salt and freshly ground black pepper
50g/2 tablespoons of melted butter for the top
METHOD:
1. Pre-heat the oven to 200°C/400°F/Gas mark 6.
2. Start by making the potato topping Steam the potatoes for 30–45 minutes, or until the potatoes are soft. Once soft, drain the water and peel the potatoes. After peeling, place the potatoes back in the pot and mash them. In a small pan, heat the butter and milk, and once the butter has melted, mashed the mixture into the potatoes.
3. Next make the filling. Place a large saucepan or casserole dish over a low heat and add the olive oil. Stir in the carrots, celery, onion and garlic and cook for 10 minutes.
4. Add the lamb, stock, thyme, Worcestershire sauce, and tomato ketchup. Season with sea salt and freshly ground black pepper. Simmer for 10 minutes.
5. Spoon the pie filling in an oven proof dish and spread the mashed potatoes on top. Run a fork along the potato to make ridges and brush with the melted butter.
6. Place in the pre-heated oven for 30 minutes, or until the top is golden in colour.
