Fantastic Authentic Shepherd'S Pie

Name: Fantastic Authentic Shepherd'S Pie
Ingredients: 80 ml olive oil; 2 large onions, grated; 4 garlic cloves, grated; 3 carrots, peeled and grated; 1 kg ground lamb; 100 g mushrooms, thinly sliced; 2 tablespoons tomato puree; 250 ml chicken stock; 100 ml red wine; 1 dash Worcestershire sauce; 1 tablespoon thyme, chopped; 1 sprig fresh rosemary, leaves stripped and finely chopped; For the mashed potato topping; 1 1/4 kg maris piper potatoes, peeled; 150 g butter; salt; fresh ground black pepper; 3 egg yolks; 50 g parmesan cheese, grated; olive oil; sea salt; fresh ground black pepper

22 ingredients

6 steps

Ingredients

80 ml olive oil
2 large onions, grated
4 garlic cloves, grated
3 carrots, peeled and grated
1 kg ground lamb
100 g mushrooms, thinly sliced
2 tablespoons tomato puree
250 ml chicken stock
100 ml red wine
1 dash Worcestershire sauce
1 tablespoon thyme, chopped
1 sprig fresh rosemary, leaves stripped and finely chopped
For the mashed potato topping
1 1/4 kg maris piper potatoes, peeled
150 g butter
salt
fresh ground black pepper
3 egg yolks
50 g parmesan cheese, grated
olive oil
sea salt
fresh ground black pepper

Directions

1

Pre- heat the oven to 200°C.
2

Heat the olive oil in a saucepan and fry the onions, garlic carrots until golden. Season then add the rosemary, cook for approx 5 minutes. In a separate pan cook the minced meat until browned, add the thyme leaves, stirring constantly to break up the meat and ensure it cooks evenly. When the mince is browned, remove from the pan and place on a lined plate to remove excess fat, add the mushrooms to this pan and saute for approx 5 minutes or until lightly golden.
3

Add the tomato puree and the cooked mince to the carrots and onions pour over the red wine and reduce by approx half. Season with a little salt and pepper then add the stock and a good dash of Worcestershire sauce. Gently simmer for 20 minutes or so, until the meat is cooked and the mixture has thickened. Spoon the mixture into an ovenproof serving dish.
4

Boil the potatoes and cook for about 20 minutes until softened. Drain and cover with a lid to steam 'dry' and reduce any excess moisture. Add the butter and egg yolks and mash thoroughly, grate half the parmesan into the potato and mix well. Don't allow the potato to become too wet or they won't crisp up nicely in the oven. Season.
5

Spoon the potato mixture over the meat, sprinkle with the remaining parmesan and finish with a drizzle of olive oil.
6

Bake for 25-30 minutes or until the top is golden.