I say real shepherd’s pie because people have a tendency to put beef in it and call it shepherds pie, we all know that when it’s got beef in it that it’s called cottage pie. I found this extremely hard to make, because it just made me crave lamb. When I ate meat, lamb was my favourite, moussaka in particular. And then the other day when I was serving canapés, I had to serve these mini lamb burgers and they smelt soo good. I’m thinking about giving myself a treat once a year when I eat lamb. Because life’s too short to prevent yourself from eating something so nice as lamb. All the other meats, however, can shove it.
-400g minced lamb
-900g potatoes, peeled and chopped
-1 clove of garlic
-1 cup of frozen peas
-2 tbsp milk
-1 tbsp butter
-salt and pepper
-2 big splashes of Worcestor sauce
-2 tbsp tomato purée
-500ml beef stock
-Cheddar cheese (optional)
–Pre-heat oven to gas mark 7. Put the potatoes in a pan of cold water and bring to the boil, and leave to simmer for 25 minutes. While they’re simmering, chop the onions, garlic and carrots and fry in a saucepan until soft.
-The potatoes should still be cooking, however, if they’re done (they’re very soft when poked with a fork) then drain them and continue with the sauce.
-Add the lamb to the onions and carrots and brown. Scrape away the fat that rises to the surface. ‘Urgh’ is one word for it.
-Once all the lamb has browns add the stock and bring to the boil before adding tomato purée, peas Worcester sauce, salt and pepper.
-Leave to boil for 30 minutes with the lid on, and then take it off and leave to boil for another 20 minutes. Keep an eye on it as time passes.
-Whilst it’s cooking away, mash your potatoes with the butter and milk, adding a bit of pepper.
-Once everything done, get a baking dish and add all of the lamb mixture. Top with the mash potato, using a knife to spread. Put in the oven for 20 minutes, before adding cheese and cooking for another 20 minutes.
-The pie is reading when the top has browned.