By:Â Saira Malhotra
Transport your mind to a cottage in a very cold place. Imagine there is a blistering fire emerging from wooden logs, crackling away and shedding heat. There is an intense smell of nutmeg, thyme, rosemary, and braised lamb emanating from the kitchen. It is your dinner and it summons you. On a cool day, what could be more comforting than a bowl of Shepherd’s pie with fluffy and buttery mashed-potatoes, braised lamb and slow-cooked carrots and celery? Stoke that fire in your belly and make this rustic dish and while you’re at it, open that bottle of red, you know you want to!
Shepherd’s Pie Recipe
Adapted from The Guardian
1 tbsp tomato puree
Thyme, 1 sprig
Pinch of nutmeg
Rosemary, 1 sprig
1 large onion chopped
2 large sized carrots, small dice
2 stalks of celery
2 clove garlic chopped
2lb Lamb ground meat
1 cup beef stock/ or 1 stock cube cube
1 tsp of corn starch
4 decent large russet potatoes
knob of butter
1/2 cup 2% milk
1/4 tsp mustard powder
1/2 tsp salt
Method for Filling:
- Heat the oven to 375 degrees.
- In a sauce pan, sweat the onions until tender.
- Add the flavor elements: thyme, rosemary, nutmeg, cook for a couple of minutes, add the carrots, celery and garlic and sweat until tender. Add the puree and cook on medium for 2 minutes.
- Add the ground lamb and brown. Combine the corn starch with the hot beef stock, removing all lumps and add to the cooked lamb and cook covered for 15 minutes to allow to thicken.
Method for Mashed Potatoes:
- Peel and cut the potatoes equal in size.
- Cover with cold water and bring to boil.
- Once tender, drain. Bring the milk to a boil, add the butter, salt and mustard powder. Add the potatoes to the milk mixture and mash to form a smooth and stiff consistency.
- Take an oven proof dish, fill with the meat filling.
- Firmly pack the mashed potato on top. Take a fork and make streak marks against the surface.
- Take the beaten egg and lightly brush over the top of the mashed potatoes.
- Bake for 20 minutes until golden brown.
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