The Ultimate Shepherds Pie – with a cheesy veg mash8
- 1kg minced lamb
- 2 tbsp olive oil
- 2 cloves garlic, chopped
- 1 onion, chopped
- 1 large leek, finely sliced
- 1 tbsp plain flour
- 400-500ml beef stock
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato puree
- 1 large carrot, diced or grated
- 100g frozen peas
- For the mash:
- 800g potatoes (OR use a combo of root veg – including sweet potato)
- 150g cabbage / greens, shredded
- 50g butter
- 100ml warm milk
- 100g cheese, grated
- 1. Preheat the oven to 190C. Peel, chop and boil the spuds until tender – add the cabbage for the last 5-8 minutes of cooking time! Drain and mash and add the butter and milk and plenty of seasoning. Then add the cheese and set aside.
- 2. Meanwhile, in two pans (or one after the other) dry fry the mince (using no other fat) until browned off. Then remove the meat with a slotted spoon so any excess fat stays in the pan(s). Season and set aside. (If you have a food processor, whiz it up to break up and tenderise the meat a bit).
- 3. In a large saucepan heat the oil before sautéing the garlic, onion and leek on a gentle heat for about 5 minutes. Add the flour and stir with a wooden spoon (it will disappear and the pan will seem dry).
- 4. Then add the stock plus the Worcestershire sauce, puree, peas and carrot. Also add the cooked meat (if there is room in the pan – don’t worry if not) and cook for about ten minutes, stirring.
- 5. Taste the mix for seasoning. Place it in a casserole dish and top with the mash. Bake for around 15 minutes until golden.