Everyone needs a good Shepherd’s pie recipe in their dinner repertoire. It’s a classic British favourite that provides some wholesome comfort to any meal.
2 tbsp olive oil
600 g minced lamb
1 large onion, chopped
13 sticks celery, finely chopped
1 carrot, chopped
3 tbsp tomato paste
3 springs thyme, leaves only
2 bay leaves
1 tbsp Worcestershire sauce
300 ml chicken stock
150 ml Red wine (or use more stock)
1 tsp salt
1 tsp black pepper
500g cubed maris piper potatoes
4 tbsp butter
60 ml whole milk
Salt and pepper
4 tbsp grated Parmesan, to top
Heat one tablespoon of oil in a large frying pan and add the minced lamb. Break up the mince with a wooden spoon and cook until nicely browned. Drain and set aside.
Add the remaining oil in same pan and cook the onions, celery, carrot, thyme and bay leaves on medium-low heat for five minutes until they start to soften.
Add the minced lamb, tomato paste, Worcestershire sauce, wine and stock and stir to combine. Bring to a simmer.
Cook, stirring occasionally, for about an hour until the liquid is almost gone. Taste and season with the salt and pepper.
After about 30 minutes, put the potatoes in a large pan and cover with cold water. Bring to the boil and simmer for 15 minutes or until fork tender. Drain and transfer to a large bowl.
Heat the milk and butter until the butter melts then add to the potatoes and mash thoroughly. Taste and add salt and pepper. Leave the potatoes to cool slightly then transfer to a piping bag fitted with a large round tip (or simply snip the end of the bag).
Preheat the oven to 200C. Take the bay leaves out and transfer the lamb into a baking dish.Pipe the mash over the lamb and sprinkle with the Parmesan.
Bake for 15-20 minutes or until the top is golden and serve.