Shephard's Pie

Shephard's Pie is a great English classic, its a variation of Cottage Pie, where you use lamb mince instead of beef.
When i was growing up and still eat beef and occasional time of lamb - this is one dish i truely enjoyed when going to school and had it for lunch made by the lovely dinner ladies.

I wanted to make shephard's/cottage pie - talking with my colleagues made me realise its a fairly simple dish to make and it is great in cold weathers - so i looked around for recipes - then thought i substitute it either soya mince or pork mince. (Look out for my next post of my version of this pie)

This is a great recipe taken from Gordon Ramsey, and for those who never made it and want to - i have put this recipe up for you to try this great english classic.

Serves 4

Ingredients:
2Tbspn Olive oil
Sea salt and freshly ground black pepper
500g minced lean lamb
1 large onion, finely grated
1 large carrot, finely grated
2 cloves garlic
1-2 Tbspn Worchestershire sauce
1 Tbspn Tomato puree
Handful of thyme sprigs, leaves picked
1 sprig of rosemary, needles chopped
250ml red wine
300ml chicken stock
1kg Desiree potatoes, peeled and cut into chunks
50g Butter
2 egg yolks
Parmesan, for grating
Olive oil
Sea salt & freshly ground black pepper

Method:

1) Preheat the oven to 180C/Gas 4.
2) Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes. Stir the onions and carrot into the mince then grate the garlic in as well. Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly. Pour in the red wine and reduce until almost completely evaporated. Add the chicken stock, bring to the boil and simmer until the sauce has thickened.
3)Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly. Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated Parmesan. Check for seasoning
4)Spoon the mince into the bottom of a large ovenproof dish. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle. Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks. Bake in the oven for approximately 20 minutes, until bubbling and golden brown



Happy Cooking!