AUTHENTIC SHEPHERD'S PIE



INGREDIENTS


MASHED POTATOES
  • 4 large potatoes, washed, peeled and quartered

  • 2 tablespoons of heavy cream

  • 3 cups of shredded cheddar cheese (to sprinkle on top)

  • salt and pepper to taste


MEAT FILLING
  • 2 teaspoons olive oil

  • 1 large yellow onion, chopped

  • 1 lb ground lamb

  • 2 teaspoons dried parsley

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 tablespoon worcestershire sauce

  • 2 garlic cloves, minced

  • 2 tablespoons tomato paste

  • 1 cup beef stock

  • 1 cup peas

  • 1 medium carrot, grated


INSTRUCTIONS


MASHED POTATOES

Place the potatoes in a pot of water filled enough to cover. Put on high heat until boiling then reduce to a simmer and cook until soft. Remove from heat drain and allow to slightly cool. Add heavy cream, salt and pepper to taste and then mash until no lump.


FOR MEAT FILLING

Preheat the oven to 425 degrees. Heat oil in a pan over medium heat. Once hot, add onions, cook until soft (about 3 mins). Add ground lamb until no pink remains. Add dried parsley, rosemary, thyme, salt, pepper, worcestershire sauce and garlic. Stir until combined. Add the tomato paste and flour, mix until no lumps of flour remain. Add the beef stock, turn the stove to high and bring to a boil. Add the grated carrot and peas, then reduce head to a simmer until the mixture thickens. Transfer filling to a casserole dish. Spoon the mashed potatoes over the top, then use the back of the spoon to spread the potatoes until evenly covering the top. Sprinkle to cheddar cheese over the top. Bake for about 25-30 mins or until the cheese has melted and you can see the filling bubbling underneath the potatoes.

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