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Fantastic Authentic Shepherd's Pie

80 ml olive oil
2 large onions, grated
4 garlic cloves, grated
3 carrots, peeled and grated
1 kg ground lamb
100 g mushrooms, thinly sliced
2 tablespoons tomato puree
250 ml chicken stock
100 ml red wine
1 dash Worcestershire sauce
1 tablespoon thyme, chopped
1 sprig fresh rosemary, leaves stripped and finely chopped
1 14 kg maris piper potatoes, peeled
150 g butter
fresh ground black pepper
3 egg yolks
50 g parmesan cheese, grated
olive oil
sea salt
fresh ground black pepper


Pre- heat the oven to 200C. Heat the olive oil in a saucepan and fry the onions, garlic carrots until golden. Season then add the rosemary, cook for approx 5 minutes. In a separate pan cook the minced meat until browned, add the thyme leaves, stirring constantly to break up the meat and ensure it cooks evenly. When the mince is browned, remove from the pan and place on a lined plate to remove excess fat, add the mushrooms to this pan and saute for approx 5 minutes or until lightly golden. Add the tomato puree and the cooked mince to the carrots and onions pour over the red wine and reduce by approx half. Season with a little salt and pepper then add the stock and a good dash of Worcestershire sauce. Gently simmer for 20 minutes or so, until the meat is cooked and the mixture has thickened. Spoon the mixture into an ovenproof serving dish. Boil the potatoes and cook for about 20 minutes until softened. Drain and cover with a lid to steam dry and reduce any excess moisture. Add the butter and egg yolks and mash thoroughly, grate half the parmesan into the potato and mix well. Dont allow the potato to become too wet or they wont crisp up nicely in the oven. Season. Spoon the potato mixture over the meat, sprinkle with the remaining parmesan and finish with a drizzle of olive oil. Bake for 25-30 minutes or until the top is golden.

Source: www.food.com