Billy’s Shepherd’s Pie
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Ingredients
- 750 g rooster potatoes
- 75 g butter plus extra to top the pie
- 1 tbsp olive oil
- 2 onions diced
- 1 sticks celery finely chopped
- 2 carrots diced
- 4 garlic clove crushed
- 500 g minced lamb finely chopped
- 1 tsp thyme
- 1 tsp parsley chopped
- 2 tbsp tomato puree
- 1 tbsp Worcestershire sauce
- 400 ml beef stock
- Salt and pepper
Method
- Preheat the oven to 190C
- Place the potatoes into a large saucepan of water and bring to the boil. Reduce the heat to a simmer, fit with a tightly fitting lid and continue to cook until the potatoes are softened. Strain the potatoes into a large colander and return to the saucepan with the butter. Mash the potatoes until completely smooth. Check the seasoning and keep aside.
- Meanwhile, over high heat, drizzle the oil in a large sauté pan, add the lamb mince and sear for a 4-5 minutes until browned, breaking up any lumps with the back of a wooden spoon. Remove from the heat and pour the coloured mince lamb into a bowl.
- Place the sauté pan back over high heat. Add the onion, celery, carrot and garlic together with the dried herb and sauté for 3-4 minutes.
- Stir in back the minced lamb into the sauté pan and season well with salt and pepper.
- Add the tomato puree, Worcestershire sauce and stock and bring to a simmer. Cook gently with a lid for another 10-15 minutes until completely tender. Check the seasoning.
- Place the mixture into a gratin or oven safe dish and spoon the potatoes onto the top of the meat mixture.
- Using a fork, smooth the potato topping and add some extra dices of fresh butter with some salt and pepper.
- Place in the oven to roast for 20-25 minutes until bubbling hot and golden brown. Serve immediately.
