Marco’s Shepherd’s Pie
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Recipe serves 4
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Preparation Time
30 min
- Cooking Time
100 min
Ingredients
- 1tbsp olive oil
- 1 medium onion, chopped
- 1 garlic clove, chopped
- 500g minced lamb
- 10g plain flour
- 1tbsp Worcestershire sauce
- 1tbsp tomato puree
- 1 Knorr Beef Stock Pot
- 500ml water
- 1 sprig of thyme
- 1 small swede, peeled, diced and boiled until just tender
- 1 large carrot, peeled, chopped and boiled until just tender
- 500g mashed potato (made with 2 egg yolks, optional)
Method
- Heat the olive oil in a large casserole dish. Add in the onion and garlic and fry, stirring, for 2–3 minutes until lightly coloured.
- Add in the minced lamb and mix it into the onion mixture. Cook the lamb, stirring it often to break it up, for a good 10–15 minutes to cook off the moisture inside the lamb. This intensifies the flavour of the meat.
- Once the water has been cooked off, the lamb should crackle as the fat renders. Add in the flour and work it in thoroughly. Season with Worcestershire sauce and mix in. Add in the Knorr Beef Stock Pot, pour in the water and add in the thyme.
- Bring to the boil, cover, reduce the heat and simmer for an hour.
- Transfer the lamb mixture, which should be quite moist, into a large pie dish. Sprinkle over the chopped swede and carrot. At this stage I like to put it aside for 1 hour to cool and set, but this is optional.
- Pre-heat the oven to 220˚C.
- Scoop out spoonfuls of the mashed potato and place on top of the mince. Wet a palette knife or spatula and use it to spread the mash out into a smooth, even layer, making sure you take the mash right up to the edges to give a good seal. If you want to, use the wetted palette knife to press a pattern into the mashed potato.
- Bake in the pre-heated oven for 30 minutes until a lovely golden-brown. Serve.
