Sheperds pie

Time of preparation: 35 min
4 portions

I found this recipe here


2 tbsp olive oil
salt and pepper
500g minced lamb
1 large onion, finely grated
1 large carrot, finely grated
2 cloves of garlic
2 tbsp Worcestershire sauce
1 tbsp tomato puree
thyme (I used the dry one)
rosemary, ditto
250ml red wine
300ml chicken stock (I used one cube of chicken stock diluted in boiling water)
1kg of potatoes (for the mash)
50g butter
2 egg yolks
Parmesan, for grating

Preheat the oven to 180˚C/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

Here's the thing: After I put the stock, mine wouldn't get thick, so I cheat using 1 tbspoon of flour to thicken the meat sauce. Also, I tried this recipe with bovine mince (Cottage pie) and I think it actually tastes better.