Shepherd’s Pie (4-6)
Ingredients
Instructions
  1. Heat the fat in a large, heavy-bottomed casserole dish over a medium-high heat, then fry the meat in batches until crisp and well browned all over (not just beige). Transfer the browned meat into a bowl and repeat with the rest.
  2. Turn down the heat, add the onion to the pan and cook until it begins to soften. Add the carrots, celery and herbs, and cook until tender but not soft. Sprinkle over the flour and stir well to distribute, then add the stock, Worcestershire sauce and tomato puree, and scrape the bottom of the pan to dislodge any stuck bits.
  3. Return the lamb to the pot, bring everything to a simmer, then cover, turn down the heat and simmer for 45 minutes. Remove the lid and simmer uncovered for a further 15 minutes, then set aside to cool.
  4. While the meat is cooking, peel the potatoes and cut them into evenly sized chunks. Boil in well-salted water until tender, then drain well and return to the hot pan to steam dry. Mash with the butter and milk, then season with salt, pepper and nutmeg to taste. Heat the oven to 180C/350F/gas 4.
  5. Spoon the meat mix into a 30cm x 20cm ovenproof dish, then cover with the mash. Smooth out the top, then use a fork to make furrows over the top – do not skip this stage. Bake for about 30 minutes, until lightly golden on top, then serve with greens.