Shepherd's Pie with Golden Cheddar Mash
Rich lamb mince slowly simmered with carrots and thyme under a thick layer of cheesy mash, baked until crisp on top.
Ingredients
- Lamb mince750 g
- Onion1 pc
- Carrots2 pc
- Tomato purée2 tbsp
- Worcestershire sauce1 tbsp
- Beef stock400 ml
- Fresh thyme4 sprigs
- Floury potatoes1.2 kg
- Butter50 g
- Mature Cheddar80 g
Method
- 01
Brown the lamb in a large pan over high heat for 8 minutes, breaking it up as it cooks, then spoon off any excess fat.
- 02
Add the diced onion and carrots and cook over medium heat for 8 minutes until soft, then stir in the tomato purée for 1 minute.
- 03
Pour in the stock and Worcestershire sauce, add the thyme leaves and simmer gently, uncovered, for 30 minutes until thick, then season.
- 04
Meanwhile, boil the peeled, chunked potatoes in salted water for 18-20 minutes until tender, drain them (saving a mugful of the water) and mash with the butter, most of the grated cheese and a splash of the water, then season.
- 05
Heat the oven to 200C, spoon the lamb into a baking dish, spread the mash on top, rough it up with a fork and scatter over the remaining cheese.
- 06
Bake for 25 minutes until golden and bubbling at the edges, then rest for 5 minutes before serving.
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