Shepherd's Pie

There's something very satisfying about baking a complete meal in one pan. It's so easy but because you've actually cooked in the oven it feels like you've achieved something monumental. And it looks that way too. Everyone loves an oven baked meal--and this would have to be the best-known English pie. It's rich, flavourful and filling.

Traditionally, it's not a Shepherd's Pie if it's not lamb. But there's no reason why you can't use beef, if that's what you prefer. You won't get arrested for it. I have to say, it can be tricky to get the right consistency if you haven't tried anything like this before. So, you can add a little flour to thicken it up while it's still on the stove (or even a little gravy mix, if you want to cheat and add even more flavour).

Consider serving it up with peas, as per the English tradition (or green beans, broccoli, etc). Or, serve it up with a bowl of petunias and a live monkey... do your own thing. Stupid bloody rules.

Ingredients

• Meat Filling:
• 2 tblspn Olive Oil
• 1kg Lamb, minced
• 1 large Onion, very finely diced
• 1 large Carrot, very finely diced
• 2 Garlic Cloves, crushed
• 2 tblspn Worcestershire Sauce
• 1.5 tblspn Tomato Paste
• 2 sprigs Thyme leaves, fresh
• 1 sprig Rosemary, fresh, chopped
• 1 cup Red Wine
• 1 cup Chicken Stock (Recipe HERE)
• Potato Topping:
• 1kg Potatoes (peeled and cut into chunks)
• 2 Egg Yolks
• 3/4 cup Milk
• 4 tblspn Butter
• 6 tblspn Pecorino Romano cheese, grated

Method

1. Preheat the oven to 180degC
2. Season the ground lamb well. Heat the oil in a large pan and fry lamb over medium-high heat for 2-3 minutes.
3. Stir the onions and carrot into the mince then the garlic as well. Add the Worcestershire sauce, tomato paste and herbs and cook for 5 minutes, stirring constantly. Pour in the red wine and reduce for 10 minutes or so.
4. Add the chicken stock, bring to the boil, lower heat and simmer until the sauce has thickened. Add salt and pepper to taste. Leave to simmer.
5. Meanwhile, in a large pot, cook the potatoes in boiling salted water until tender (test with a fork). Drain of water, then return hot pan with potatoes to dry out briefly on the stove for 5 minutes. Be sure to turn the stove off--you just want them to steam slightly, not scorch.
6. Pass the potatoes through a potato ricer then beat in the egg yolks, milk and butter, followed by about 2 tblspns of the grated pecorino. Check for seasoning, add salt and pepper to taste.
7. Spoon the lamb mixture into the bottom of a suitably deep, ovenproof dish.
8. Using a large spoon, layer the mashed potato generously on top of the lamb mixture, starting from the outside and working your way into the middle.
9. Top with remaining pecorino and season. Fluff up the mashed potato with a fork to make rough peaks. Bake in the oven for approximately 20 minutes, until golden brown.