Shepherd's Pie

Method

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1. Brown the lamb in the olive oil over high heat in two batches, 6 minutes each, until well coloured. Drain off excess fat and set aside.

   Mark done

2. Lower the heat and cook the onion, carrot and celery for 10 minutes until soft, then add the garlic for 1 minute.

   Mark done Start 10 min timer

3. Stir in the tomato purée and cook 2 minutes, then the flour for 2 minutes more.

   Mark done Start 2 min timer

4. Pour in the wine, scrape the base clean, and reduce by half.

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5. Return the lamb with the stock, Worcestershire sauce, thyme, bay and salt. Simmer uncovered for 35 to 40 minutes until thick enough that a spoon leaves a trail.

   Mark done Start 35 min timer

6. Stir in the peas and remove the herbs. Cool for 15 minutes — hot filling makes the mash sink into it.

   Mark done Start 15 min timer

7. Meanwhile boil the potatoes in salted water for 18 minutes until completely tender, then drain and steam-dry for 5 minutes.

   Mark done Start 18 min timer

8. Rice or mash them, then beat in the butter, warm milk, salt and nutmeg. Once cooled slightly, beat in the egg yolks, which help the top brown and crisp.

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9. Spread the filling in a deep dish, then pipe or spoon the mash over, forking ridges across the surface. Scatter with cheddar.

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10. Bake at 200°C / 390°F for 30 to 35 minutes until deep golden and bubbling at the edges. Rest 10 minutes before serving.

    Mark done Start 30 min timer

Chef’s Tips

• The filling must be thick before it goes under the mash, or the pie will be watery.
• Ridges catch the heat and crisp. A flat top browns unevenly and looks dull.
• A splash of Worcestershire and a teaspoon of Marmite in the gravy adds savoury depth.

Pairing Suggestions

• A robust red, or a pint of bitter
• Serve with buttered greens or peas
• Finish with sticky toffee pudding

Storage & Reheating

Refrigerate 4 days, freeze 3 months assembled and unbaked. Bake from chilled adding 15 minutes, or from frozen adding 40.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.