SHEPHERD’S PIE

SHEPHERD’S PIE

Shepherd's pie is such a great British classic that everybody knows. The culprit of some horror stories from school dinners or staff canteens but done properly it is a fantastic comfort food to be proud of.

INGREDIENTS

SERVES: 6

500g good lamb mince

2 lamb shanks

600ml dark chicken stock

4tsp ground mace

4 sticks celery

2 onions diced

4 carrots finely diced

4 cloves of garlic grated

3 bay leaves

½ bunch of rosemary tied together with string

salt and pepper to taste

100g flour for dusting

2tbsp English mustard

100ml red wine vinegar

1 ½ kg peeled potatoes, cut into even chunks

100ml milk

100g butter

salt to taste

ground white pepper to taste

75g grated parmesan or 75g diced goats' cheese

paprika to dust

METHOD

1: Dust the lamb shanks in the flour and pat off the excess. Fry in a non-stick frying pan over a medium to high heat until they get a lovely brown caramelisation all over. Remove from the pan and keep to one side.

2: In a casserole pan, pour a little oil and heat up on a medium heat. Add half of the diced celery, onion, carrots and garlic and seat down for 5-6 minutes until they start to soften. Add the mace and the bay leaves. Place the browned lamb shanks on top of the vegetables and pour on the chicken stock and bring to the boil. Place a lid on top and put into a pre-heated oven at 150°C and braise for 3 ½ hours until the lamb is cooked and will come away from the bone. Remove from the oven and leave to rest for 1 hour.

3: Turn the oven up to 200°C. Place the lamb mince onto a roasting tray and cook in the oven until it goes crispy and brown. You are looking for a fantastic dark colour all over the mince. You may need to stir this a number of times whilst cooking. The crisping and browning of the mince will take around 20-25 minutes.

4: When cooked, drain the meat in a colander. Lift the lamb shanks from the stock and with a fork, flake the meat from the bone and keep to one side. Wash out the casserole dish and then place onto the hob over a medium to high heat. Pour in a little cooking oil. Add the remaining diced vegetables and sweat down until they start to soften. This will take around 4-5 minutes.

5: Once they start to soften, add the toasted mince, tied rosemary bunch and the flaked lamb shanks. Pour on top the red wine vinegar and reduce down until it has gone. Pour in the passed lamb shank braising liquor. Bring to the boil, turn the heat down to a low simmer and cook out very slowly until the mince turns into a nice thick and rich mix. This will take around 2 hours.

6: Remove from the heat and stir in the English mustard. Season and then spoon the lamb mince mix into an ovenproof serving dish and leave to cool. Place the dish into the fridge to chill.

7: Bring a pan of salted water to the boil. Add the potatoes to the water and turn the heat down to a low simmer and poach them until soft. Drain the potatoes into a colander and leave to steam dry for 5 minutes in the colander. Heat up the milk and butter together in a pan, until the butter melts.

8: Place the cooked potatoes back into the dry saucepan that they were cooked in and mash them with a potato mashed or put them directly into the pan through a potato ricer. Gradually add the milk and butter mix until it is all incorporated. Season with salt and ground white pepper.

9: Place the mash on top of the chilled lamb mince mix. You can spread it all over or pipe it on, no bother. Add the parmesan or goats’ cheese on top and sprinkle on a dusting of paprika.

10: Bake in a pre-heated oven at 180°C for 30-35 minutes until the cheese is bubbling and browned and the middle is hot. Serve with some buttered green vegetables.

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INGREDIENTS

SERVES: 6

500g good lamb mince

2 lamb shanks

600ml dark chicken stock

4tsp ground mace

4 sticks celery

2 onions diced

4 carrots finely diced

4 cloves of garlic grated

3 bay leaves

½ bunch of rosemary tied together with string

salt and pepper to taste

100g flour for dusting

2tbsp English mustard

100ml red wine vinegar

1 ½ kg peeled potatoes, cut into even chunks

100ml milk

100g butter

salt to taste

ground white pepper to taste

75g grated parmesan or 75g diced goats' cheese

paprika to dust

METHOD

1: Dust the lamb shanks in the flour and pat off the excess. Fry in a non-stick frying pan over a medium to high heat until they get a lovely brown caramelisation all over. Remove from the pan and keep to one side.

2: In a casserole pan, pour a little oil and heat up on a medium heat. Add half of the diced celery, onion, carrots and garlic and seat down for 5-6 minutes until they start to soften. Add the mace and the bay leaves. Place the browned lamb shanks on top of the vegetables and pour on the chicken stock and bring to the boil. Place a lid on top and put into a pre-heated oven at 150°C and braise for 3 ½ hours until the lamb is cooked and will come away from the bone. Remove from the oven and leave to rest for 1 hour.

3: Turn the oven up to 200°C. Place the lamb mince onto a roasting tray and cook in the oven until it goes crispy and brown. You are looking for a fantastic dark colour all over the mince. You may need to stir this a number of times whilst cooking. The crisping and browning of the mince will take around 20-25 minutes.

4: When cooked, drain the meat in a colander. Lift the lamb shanks from the stock and with a fork, flake the meat from the bone and keep to one side. Wash out the casserole dish and then place onto the hob over a medium to high heat. Pour in a little cooking oil. Add the remaining diced vegetables and sweat down until they start to soften. This will take around 4-5 minutes.

5: Once they start to soften, add the toasted mince, tied rosemary bunch and the flaked lamb shanks. Pour on top the red wine vinegar and reduce down until it has gone. Pour in the passed lamb shank braising liquor. Bring to the boil, turn the heat down to a low simmer and cook out very slowly until the mince turns into a nice thick and rich mix. This will take around 2 hours.

6: Remove from the heat and stir in the English mustard. Season and then spoon the lamb mince mix into an ovenproof serving dish and leave to cool. Place the dish into the fridge to chill.

7: Bring a pan of salted water to the boil. Add the potatoes to the water and turn the heat down to a low simmer and poach them until soft. Drain the potatoes into a colander and leave to steam dry for 5 minutes in the colander. Heat up the milk and butter together in a pan, until the butter melts.

8: Place the cooked potatoes back into the dry saucepan that they were cooked in and mash them with a potato mashed or put them directly into the pan through a potato ricer. Gradually add the milk and butter mix until it is all incorporated. Season with salt and ground white pepper.

9: Place the mash on top of the chilled lamb mince mix. You can spread it all over or pipe it on, no bother. Add the parmesan or goats’ cheese on top and sprinkle on a dusting of paprika.

10: Bake in a pre-heated oven at 180°C for 30-35 minutes until the cheese is bubbling and browned and the middle is hot. Serve with some buttered green vegetables.

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TOM KERRIDGE’S BEST EVER DISHES (2014)

Showing you how to cook the best ever versions of the kind of food we all love to eat. Some great crowd-pleasing dishes, packed with flavour.

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