Red Wine Lamb Shepherd's Pie with a Duchess Potato Crown

Method

1. Cut the onion, carrot and celery into 5 mm dice and chop the garlic. Heat the oil in a heavy pot or casserole at least 24 cm wide over high heat until it just starts to smoke. Add the lamb in 1 batch(es), pressed flat, and leave it untouched for 5 min until a deep brown crust forms underneath, then turn and break it up. When it is browned all over, lift it into a bowl.

   Add in this stepCooking oil 2 tspMinced lamb (coarse mince if possible) 300 g

   high heat

2. Turn down to medium heat, melt the butter and add the onion, carrot and celery. Cook for 9 min until soft and lightly golden at the edges, then add the garlic and cook for 30 seconds more.

   Add in this stepButter (for the vegetables) 15 gOnion (medium) 1Carrot (medium) 1Celery sticks 1Garlic cloves 2

   medium heat

3. Add the tomato purée and cook over medium heat for 2 min, stirring, until it darkens from bright red to brick red and starts to catch on the bottom. Stir in the flour.

   Add in this stepTomato purée (paste) 1½ tbspPlain flour 1 tbsp

   medium heat

4. Pour in the wine and scrape up all the browned bits on the bottom with a wooden spoon. Boil over medium-high heat for 2 min, until reduced by half and no longer smelling of alcohol.

   Add in this stepDry red wine 100 ml

   medium-high heat

5. Return the lamb with any juices, then add the stock, Worcestershire sauce and the rosemary, thyme and bay tied together with string. Partly cover and simmer over low heat for 40 min, stirring now and then, until the sauce is glossy and coats a spoon thickly. Remove the herbs, season with salt and pepper, tip the filling into the baking dish and leave it to cool for 10 min. Preheat the oven to 200°C now.

   Add in this stepBeef or lamb stock 250 mlWorcestershire sauce 2 tspFresh rosemary sprigs 1Fresh thyme sprigs 3Bay leaves 1Salt (for the filling) to tasteBlack pepper to taste

   low heat

6. While the lamb simmers, peel the potatoes, cut them into 4 cm chunks and put them in a 18 cm pot with cold water to cover by 2 cm and a pinch of salt. Bring to the boil over high heat, lower to medium heat and simmer for 15 min, until a knife slides in easily. Drain.

   Add in this stepFloury potatoes 550 gSalt (for the mash) to taste

   high heat→medium heat

7. Return the potatoes to the pot and shake over low heat for 1 min to dry them, then press through a potato ricer (or a sieve) for a perfectly smooth purée. Beat in the cold butter a little at a time, then the warm cream. When it is cool enough to touch, mix in the yolks, nutmeg and salt. Spoon into a piping bag fitted with a large star nozzle (or a zip bag with a corner cut off).

   Add in this stepButter (for the mash), cold and diced 45 gDouble cream, warmed 60 mlEgg yolks 1Ground nutmeg 1 pinchSalt (for the mash) to taste

   low heat

8. Pipe the potato in tight rosettes over the cooled filling in the 15×20 cm dish, starting at the edges and leaving no gaps, then scatter over the cheddar. Bake in the oven at 200°C for 22 min, until the tips of the rosettes are deep golden. Rest for 5 minutes before serving.

   Add in this stepMature cheddar, finely grated 30 g

   oven