Shepherd’s Pie

Filling

• minced lamb700 g
• onions1
• carrots2
• celery sticks1
• garlic cloves2
• tomato paste2 tbsp
• plain flour2 tbsp
• lamb or beef stock400 ml
• Worcestershire sauce1 tbsp
• rosemary1 tbsp
• olive oil1 tbsp
• salt
• black pepper

Mash

• floury potatoes1 kg
• butter60 g
• whole milk100 ml
• egg yolks (optional)1

Filling

1. 01

   Brown the minced lamb hard in the olive oil in batches, so it colours rather than stews, and lift it out.

2. 02

   Finely chop the onion and finely dice the carrots and celery, then cook them in the fat for 10 minutes until soft. Crush the garlic and stir it in with the tomato paste for 1 minute.

3. 03

   Finely chop the rosemary. Stir the flour into the pan, return the minced lamb, then add the stock, Worcestershire sauce and rosemary. Season with salt and black pepper.

4. 04

   Simmer uncovered for 30 to 40 minutes until thick. A loose filling will bubble up through the mash and flood it.

Mash

5. 05

   While the filling simmers, heat the oven to 200°C. Peel and quarter the potatoes, boil them in salted water until soft, drain and steam dry for a few minutes. Warm the milk and mash the potatoes with the butter and warm milk, and season with salt and black pepper. Beat in the egg yolk if using, for colour.

6. 06

   Spread the filling in a 2-litre baking dish (about 20 × 30 cm), top with mash, and fork the surface into ridges.

7. 07

   Bake for 25 to 30 minutes until browned on the peaks and bubbling at the edges. Rest 10 minutes before serving.