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Shepherds Pie

2 Tbsp Olive Oil
2lbs Ground Lamb
Ground black pepper
1 Large Onion, finely chopped
5 Sprigs of Fresh Thyme leaves, chopped
1 Sprig of Rosemary, needles chopped
2 Cloves of Garlic, crushed
3oz butter
2 Tbsp Tomato puree
2 Tbsp Flour
7oz Red wine
2.5oz Worcestershire sauce
4 Cups of Chicken Stock
2lbs Potatoes, boiled
5oz Milk
2 Egg Yolks
1 Large Carrot, grated
1 Pinch each of salt and pepper
4 Tbsp Parmesan, grated

1: In a large frying pan, heat the oil until hot, then add half of the lamb, seasoning with pepper and fry until well browned.

2: With a slotted spoon, remove the meat from the pan and place in a sieve to allow the excess fat to drain, then repeat the cooking and draining process with the second half of lamb.

3: Add the onion and carrot to the pan, with half of the thyme, garlic and 1oz of butter. Cook until soft and translucent.

4: Add the lamb, remaining half of thyme, rosemary and tomato purée, then sprinkle over the flour. Cook, stirring constantly for 2-3 minutes.

5: Add the red wine and Worcestershire sauce, then cook until the liquid has reduced to half the original volume.

6: Add the chicken stock, bring back to the boil, then simmer for 30-40 minutes until the mixture is thick and glossy. Allow to cool before checking the seasoning, adjusting if necessary.

7: Mash the boiled potatoes with 2 Tbsp of parmesan, until creamy and smooth.

8: Place the milk and remaining 2oz butter into a small pan and heat until the butter is melted and the milk is about to boil. Pour over the potatoes and beat well, adding the egg yolks and seasoning with salt and pepper.

9: Put the lamb mixture into a large baking dish, then top with the potatoes and sprinkle with remaining parmesan. Use a fork to rough up the top of the potatoes and place in a preheated oven at 400°F for 30 minutes or until bubbling and golden brown in color.