Page title and description

Lamb
Shepherd's pie
Ingredients
- 800g potatoes, peeled, in equal-sized lumps
- 50g butter, melted
- 1-2 onions, chopped
- 1-2 carrots, diced
- 1-2 sticks celery, finely sliced
- sunflower or vegetable oil
- 500g left over roast lamb (preferable), roughly minced, or minced lamb, fried until just cooked
- 175ml red wine
- squeeze tomato ketchup
- dash Worcestershire sauce
- pinch nutmeg
- 1 bay leaf
- 300ml lamb or beef stock and gravy if you have it
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
1h
15 min
PT1H15M
-
Step 1
Preheat oven to 200°C/Gas 6. -
Step 2
Boil potatoes in salted water until soft, then drain and leave the potatoes to dry out for 10 minutes or so (lid off). -
Step 3
Mash as smoothly as you can, then add melted butter. Season. -
Step 4
For the base, sauté the onion, carrots and celery in a few tablespoons of oil. -
Step 5
Add the lamb, then all other ingredients except the stock. Cook together for a couple of minutes to combine. -
Step 6
Add the stock and gravy if you have it and cook until the liquid reduces and you have a stewy consistency. -
Step 7
Pour into a shallow ovenproof dish - there should be a good inch of space above the meat. If you have time to let the meat cool in the fridge, the mash will be easier to spread. -
Step 8
Drop spoonfuls of mash to cover the meat and spread roughly using a fork. -
Step 9
Bake in a the oven for 25-45 minutes until the potato is golden and the sauce is bubbling.