Shepherds pie
Rated 3.2 stars by 6 users
Prep Time
60 minutes
Cook Time
60 minutes
Ingredients
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600g cooked DukesHill leg of lamb, chopped / shredded
1 large onion, finely chopped
2 celery stalks, finely chopped
2 to 3 garlic cloves, crushed
3 carrots, peeled and finely chopped
30g tinned anchovies plus oil
1 star anise
1 tbsp tomato purée
2 tbsp Worcestershire sauce
500ml lamb or chicken stock
680ml passata
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2tsp DukesHill Cumberland Sauce with Port
900g Mary Piper potatoes, peeled and halved
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300g Hollis Mead salted butter
Splash of milk
75g Spenwood Cheese, grated
Directions
Add the anchovies along with the oil from the tin to a large heavy based pan over a medium heat. Stir while it melts down.
Then add carrots, onion, celery, crushed garlic and star anise. Cook through for five minutes, before stirring through the tomato puree and cooking for a further couple of minutes.
Add the chopped lamb to the sauteed vegetable mix, along with the stock, Cumberland Sauce, Worcestershire sauce, passata and a generous grinding of black pepper. Place the lid on, allow it to come up to a simmer and let it blip away for an hour.
Preheat the oven to 180c.
For the mashed potato, boil the halved potatoes in salted water until soft - approximately 20 minutes.
Drain and allow to steam in a colander until completely dried. Push the potato through a ricer until completely smooth. Warm the butter and milk together in a saucepan, before adding the smooth potato. Season very well with salt and pepper and beat until smooth.
Check you’re happy with the seasoning of the lamb mix - you may wish to lift it with a little balsamic vinegar.
Transform the filling to a suitable oven proof dish. Top with mashed potato and grate Spenwood Cheese all over the top along with blobs of butter. Place in the preheated oven for 30 minutes until the top is nicely browned and the filling is bubbling around the edges.
