shepard_s_pie
Shepard's Pie
INGREDIENTS
- 2 tbsp olive oil
- 2 lbs ground lamb
- 1 large onion, grated
- 1 large carrot, grated
- 2 cloves garlic, grated
- 2 tbsp Worcestershire sauce
- 1½ tbsp tomato paste
- 2 sprigs of fresh thyme leaves
- 1 sprig fresh rosemary, chopped
- 1 cup red wine
- 1 cup chicken stock
- 2.5 lbs potatoes (peeled and cut into chunks)
- 2 egg yolks
- ¼ cup cream
- 4 tbsp butter
- 6 tbsp Parmesan cheese, grated
INSTRUCTIONS
- Preheat the oven to 350°F
- Heat the oil in a large pan until hot.
- Season the ground lamb and fry in the oil over moderate to high heat for 2-3 minutes.
- Stir the onions and carrot into the mince then grate the garlic in as well.
- Add the Worcestershire sauce, tomato paste and herbs and cook for 1-2 minutes, stirring constantly.
- Pour in the red wine and reduce until almost completely evaporated.
- Add the chicken stock, bring to the boil and simmer until the sauce has thickened.
- Add salt and pepper to taste.
- Cook the potatoes in boiling salted water until tender.
- Drain potatoes and return to the hot pan over low heat to dry out briefly.
- Pass them through a potato ricer then beat in the egg yolks, cream and butter, followed by about 2 tbsp grated Parmesan. Check for seasoning.
- Spoon the lamb mixture into the bottom of an ovenproof dish.
- Using a large spoon, layer the mashed potato generously on top of the lamb mixture, starting from the outside and working your way into the middle.
- Top with remaining Parmesan and season.
- Fluff up the mashed potato with a fork to make rough peaks.
- Bake in the oven for approximately 20 minutes, until bubbling and golden brown.
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