DOWN SOUTH SHEPHERD'S PIE

Down South Shepherd's Pie image

Provided by jessicamead

Time 1h

Yield 6 serving(s)

Number Of Ingredients 20

2 tablespoons olive oil
sea salt
fresh ground black pepper
500 g ground lamb
1 large onion, finely grated
1 large carrot, finely grated
2 garlic cloves
1 -2 tablespoon Worcestershire sauce
1 tablespoon tomato puree
fresh thyme sprig, leaves picked
1 sprig fresh rosemary, needles chopped
250 ml red wine
300 ml chicken stock
1 kg potato, peeled and cut into chunks (Desiree)
50 g butter
2 egg yolks
parmesan cheese, for grating
olive oil
sea salt
fresh ground black pepper

Steps:

Preheat the oven to 180C/gas 4.
Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes.
Stir the onions and carrot into the mince then grate the garlic in as well. Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly.
Pour in the red wine and reduce until almost completely evaporated.
Add the chicken stock, bring to the boil and simmer until the sauce has thickened.
Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly.
Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated Parmesan. Check for seasoning.
Spoon the mince into the bottom of a large ovenproof dish.
Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle.
Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks.
Bake in the oven for approximately 20 minutes, until bubbling and golden brown.