Shepherd’s Pie

Shepherd’s Pie

A classic dish that’s great for meals, supper and even as comfort food.
 
Total Time: 90 minutes
Prep: –
Cook: –
Ingredients Serves 4
Shepherd’s Pie
Dripping
25g
Large onion, finely chopped
1
Olive oil
2 tbsp
Minced lamb
500g
Plain flour
1 tbsp
Bay leaves
2
Fresh thyme
2 sprigs
Chopped tomatoes
400g
Worcestershire sauce
2 tsp
Chicken stock
450ml
Salt and freshly ground black pepper
To taste
Potatoes, peeled and cut into halves or quarters
700g
Milk
55ml
Butter
75g
Egg yolk
1
Method
Shepherd’s Pie

Step 01

In a large saucepan, heat the dripping. Add the onion and cook for 5 minutes.
Step 02
Heat a little olive oil in a frying pan and fry the mince lamb and break up any lumps with the back of the spoon. Stirring until browned all over.
Step 03
Stir onions and add the flour to help thicken the juice.
Step 04
Mix well and add the bay leaves, thyme, and stir. Add the chopped tomatoes, Worcestershire sauce, and stock (keep a little aside).
Step 05
Add the cooked mince, then pour the stock mixture into empty mince pan.
Step 06
Pour the remaining stock into the pan containing the sauce mixture. Bring the mixture to a boil, adding a pinch of salt and pepper. Let it simmer for about 45 minutes, stirring regularly.
Step 07
Preheat the oven to 200°C.
Step 08
For the mash, boil potatoes for about 10 minutes until tender. Drain, add the milk, butter and egg yolk, then mash until smooth. Season with salt and pepper.
Step 09
Pour the meat into an oven-proof dish and spread the mash on top, smooth over and mark with a spatula.
Step 10
Bake until the surface is golden-brown

You may use either chicken, beef or lamb stock to your liking.