Shepard’s Pie

Shepard’s Pie in red wine sauce make the perfect winter dish.

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Ingredients

• 1 1/2 tbsp olive oil

• 2 garlic cloves, minced

• 1 onion, finely chopped

• 1 carrot, finely chopped

• 1 rib celery, finely chopped

• 3/4 tsp each dried thyme and rosemary (or 2 sprigs of fresh thyme + 1 sprig of rosemary)

• 750g (1.5 lb) ground lamb (mince) OR beef

• 1/4 cup (35g) flour, plain/all-purpose

• 1/4 cup (55g) tomato paste

• 2 cups (500ml) beef stock / broth

• 1/2 cup (125ml) red wine (or water)

• 1 beef bouillon cube , crumbled

• 1 tbsp Worcestershire sauce

• 2 dried bay leaves

• Salt and pepper

• 1 cup frozen peas

  Mashed Potato

• 1.2kg (2.2 lb) potatoes, peeled and cut into 2.5cm / 1" cubes

• 2/3 cup (165 ml) milk (whole or low fat)

• 2 tbsp (30g) butter

  Crust

• 2 – 3 tbsp grated parmesan, optional

• 2 tbsp (30g) butter, melted

• Fresh thyme leaves, optional garnish

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PREP & COOK TIME 1HR 10MIN | SERVES 5-6

Method

1. Heat oil in a large skillet over medium-high heat. Add onion and garlic, and cook for 1 minute. Then add carrots, celery, thyme and rosemary—Cook for 3 minutes or until softened and sweet.

2. Turn the heat up to high. Add lamb and cook, breaking it up as you go until browned.

3. Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce and bay leaves. Stir well.

4. Bring to simmer, then turn down the heat, so it is simmering rapidly - I have it on medium. Cook for 30 minutes, occasionally stirring, until it reduces to a thick gravy consistency (Note 1) (see video).

5. Adjust salt and pepper to taste. Transfer Filling to 1.5 litre/quart pie baking dish. Stir through peas. Cover, then refrigerate to cool for 1 - 2 hours or overnight.

6. Preheat oven to 180C/350F.

7. Cook potatoes in boiling water for 15 minutes or until soft. Drain, then return to the pot on turn off the stove. Allow to steam dry for 30 seconds or so (Note 3).

8. Add butter and mash until melted, then add milk, salt and pepper. Mash until it's soft and smooth (i.e. spreadable but not sloppy), adjusting with a touch more milk if required.

9. Spread mash onto the Pie, and use a fork to draw squiggles over the surface. Sprinkle with parmesan, and drizzle with butter.

10. Bake for 30 - 40 minutes until deep golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.

11. Stand for 5 minutes before serving, garnished with fresh thyme leaves if desired.

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