Shepherd's Pie

Method

1. Peel the potatoes and cut them into 4 cm chunks. Put them in a 18 cm pot, cover with cold water by 2 cm and add a pinch of salt. Bring to the boil over high heat, then lower to medium heat and simmer for 15 min. They are done when the tip of a knife slides in with no resistance.

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

   high heat→medium heat

2. While the potatoes cook, cut the onion, carrot and celery into 5 mm dice and chop the garlic. Heat the oil in a 24 cm frying pan over medium-high heat, spread the lamb out in the pan and leave it for 1 minute, then break it up with a spatula and cook for 6 min in total. When no pink remains and there are browned bits, tilt the pan and spoon off the fat, leaving about 1 tablespoon.

   Add in this stepCooking oil 2 tspMinced lamb (use beef and it becomes cottage pie) 250 g

   medium-high heat

3. Turn down to medium heat, add the onion, carrot and celery and cook, stirring, for 7 min, until the onion is soft and translucent. Stir in the garlic, tomato purée and flour and cook for 1 minute so the flour loses its raw taste.

   Add in this stepOnion (medium) 1Carrot (medium) 1Celery sticks 1Garlic cloves 1Tomato purée (paste) 1 tbspPlain flour 1 tbsp

   medium heat

4. Pour in the stock a little at a time, stirring so no lumps form, then add the Worcestershire sauce and thyme. Simmer over medium-low heat for 15 min, stirring now and then, until the gravy is thick enough that a spoon dragged across the pan leaves a path for a moment. Add the frozen peas for the last 2 minutes and season with salt and pepper. Now preheat the oven to 200°C (180°C fan).

   Add in this stepBeef or lamb stock (fresh or from a cube) 200 mlWorcestershire sauce 2 tspDried thyme ½ tspFrozen peas 60 gSalt (for the filling) to tasteBlack pepper to taste

   medium-low heat

5. Drain the potatoes, return them to the pot and shake over low heat for 1 min to steam off the last of the water. Take off the heat, add the butter and mash, then beat in the warm milk a little at a time until smooth. Season with salt and pepper.

   Add in this stepButter 30 gMilk, warmed 75 mlSalt (for the potatoes) to tasteBlack pepper to taste

   low heat

6. Spread the filling evenly in a 15×20 cm baking dish. Spoon the mash on top, starting at the edges so it seals in the filling, then rough up the surface with a fork. Bake in the oven at 200°C for 25 min, until the ridges are golden brown and the gravy bubbles up at the edges. Leave it to stand for 5 min so it holds its shape when served.

   oven