Shepherds pie

Some things in life are familiar and dependable, and one such dish is the classic shepherd’s pie, differentiated from cottage pie by the use of lamb. Simple, thrifty, the perfect dish to eat snuggled on the sofa by the fire.

The secret too a really great shepherds pie is getting the sauce rich and full of flavour. Our Dorset Meat Company pie packs plenty of depth.

Serves 4 (or 2 with plenty of leftovers for another day)

Used in this recipe

Lamb Mince (500g)

£10.20 £2.04/100gAdd to box

Mutton Mince (500g)

£9.25 £1.85/100gAdd to box

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Ingredients

500g Dorset Meat Company Lamb mince
1 large red onion, diced
1 large carrot, grated
1 stick celery, thinly sliced
2tbsp olive oil
1tbsp plain flour
2 bay leaves
1 large sprig of thyme, leaves removed (freeze in a bag and they will drop off)
400g chopped tomatoes
2tbsp tomato puree
200ml red wine
300ml lamb stock
2 tbsp Worcestershire Sauce
Sea salt and freshly ground black pepper to taste

For the mash

700g flour potatoes, equally quartered
80g butter
Sea salt and pepper
1 egg yolk
2 tbsp Dijon mustard
100g grated cheddar

Method

First, brown the meat in batches, until brown and crisp, this caramelisation really enhances the flavour. Remove from the pan with a slotted spoon and set aside. Coat the cooked mince with the flour.Next, gently fry your diced onion, grated carrot and celery in the lamb fat in the pan, until soft. Add the tomato puree, mix well, and cook for a further minute. Add the herbs, then add the mince, tomatoes, stock and wine. Stir well, then simmer until reduced to a thick saucy consistency. This may take 30 minutes, perhaps longer. The reduction will enhance the flavours, and ensure the sauce is the correct consistency.
While the sauce simmers, prepare your mash. Cut the potatoes into equal sized pieces, and cook until soft. Mash with a potato ricer or masher. Mix in the mustard, butter, egg yolk, salt and pepper with a baking spatula, until the mash is well mixed and smooth.
Once the sauce is reduced and thick, spoon it into a large baking dish. Choose a dish where the sauce will reach halfway up the side, for a good balance of sauce and topping.
Gently spoon the mash on top, and spread over gently, until even. Use a fork to smooth over the top until flat to the edges. Grate the cheese on top.
Bake in the oven for 45 minutes at 160°C, until piping hot, bubbling at the edges, and the cheese is crisping on top.

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