Shepherd's Pie

Spiced minced lamb in rich gravy topped with cheesy mashed potato and baked until golden.

Ingredients

• 2 tablespoons olive oil
• 1 1/2 lb (700 g) ground lamb
• 1 onion, finely diced
• 2 carrots, finely diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 cup (240 ml) red wine
• 1 1/2 cups (360 ml) lamb or chicken stock
• 2 sprigs fresh thyme
• 2 lb (900 g) potatoes, peeled and quartered
• 1/4 cup (55 g) butter
• 1/4 cup (60 ml) milk
• 2 egg yolks
• 1/2 cup (50 g) grated Parmesan
• Sea salt and freshly ground black pepper

Directions

1. Heat the oil in a large pan and brown the ground lamb over high heat. Season, then add the onion, carrots and garlic and cook until softened.
2. Stir in the tomato paste and Worcestershire sauce and cook 1 minute. Pour in the red wine and reduce by half.
3. Add the stock and thyme, then simmer gently for 25-30 minutes until thick and rich. Season to taste.
4. Meanwhile, boil the potatoes until tender. Drain well, then mash with the butter, milk, egg yolks and half the Parmesan. Season generously.
5. Spoon the lamb into a baking dish. Top with the mash, fluff with a fork, and sprinkle with the remaining Parmesan.
6. Bake at 400°F (200°C) for 20-25 minutes, until the top is golden and crisp. Rest 5 minutes before serving.

Notes

Based on Gordon Ramsay’s shepherd’s pie.