shepherd’s pie
 
 

serves 4

for the shepherd's pie filling
1 tablespoon ghee or duck fat
500g minced lamb (ask your butcher to mince the lamb and don't go for lean meat)
1 large onion or leek, finely chopped
1 celery stick, finely diced
2 carrots, finely diced
2 dried bay leaves
1 teaspoon dried rosemary or 2 teaspoons fresh rosemary, roughly chopped
1 teaspoon dried thyme or 2 teaspoons fresh thyme (save some to garnish)
1 garlic clove, diced
1 courgette, finely diced
1 tablespoon tomato purée
250ml red wine
500ml bone broth
a small handful of fresh parsley, roughly chopped
sea salt and black pepper

for the topping
cauliflower mash
a sprinkle of fresh chives or fresh thyme leaves, to garnish
a little butter

1 Heat half the ghee in a large pan over a medium heat and brown the mince fora few mins. Set aside.

2 In the same pan, add the remaining ghee and sauté the onion, celery, carrot, bay leaves, rosemary and thyme for 5 mins. Add the garlic and courgette and gently fry for a further minute.

3 Return the mince to the pan and stir in the tomato purée and red wine. Cook over a medium heat for a few mins until the liquid has reduced.

4 Add the broth and simmer with the lid on for at least 30 mins. We like to slow cook the sauce for up to an hour, adding more broth or water if it starts to get dry.

5 Stir through the fresh parsley and taste for seasoning.

6 Meanwhile, preheat the oven to fan 200°C/Gas mark 7.

7 You can either use individual 12 x 16cm ramekins or pie dishes (great for freezing portions) or a 19cm square baking dish, that is 5cm deep (or the rough equivalent of an oval dish). Fill your dish two-thirds full with the lamb mixture and top with the Cauliflower Mash, using a fork to crisscross over the top. Dot with some butter.

8 Bake for 25-30 mins until golden. Finish with a sprinkle of chives or some fresh thyme leaves.