Shepherd's Pie

Method

1. 01

   Boil the potatoes

   Put the potatoes in cold salted water using 6 g of the salt. Bring to a boil, then simmer 18–20 minutes until a knife passes through without resistance. Drain thoroughly and let steam dry for 3 minutes.

   

2. 02

   Brown the lamb

   Heat the 15 ml oil in a wide casserole over medium-high heat. Add the 800 g lamb in 2 batches and brown for 8–10 minutes total, breaking it into small pieces. Transfer browned lamb to a bowl and leave about 30 ml fat in the pan.

   

3. 03

   Build and simmer the filling

   Cook the onion, carrot and celery in the lamb fat for 8 minutes. Add the 20 g tomato purée for 2 minutes, then the 15 g flour for 1 minute. Return the lamb, add the 350 ml stock, 15 ml Worcestershire sauce, herbs, 4 g salt and 4 g pepper, and simmer uncovered for 20 minutes until thick but still moist.

   

4. 04

   Mash the potatoes

   Mash the hot dry potatoes with the 80 g butter, then beat in the warm 120 ml milk and remaining 4 g salt just until smooth and fluffy. Do not overwork the mash.

   

5. 05

   Assemble the pie

   Spread the hot lamb filling evenly in a 2.5 L baking dish. Spoon the mash over the top in small portions so it does not sink, then spread to the edges and rake deep ridges across the surface with a fork.

   

6. 06

   Bake until browned and bubbling

   Heat the oven to 200°C and bake for 25–30 minutes until the potato ridges are deep golden and the lamb filling bubbles visibly around the edges. Rest for 10 minutes before spooning into plates.