SHEPHERD’S PIE

Prep time

30 mins

Cooking Time

45 mins

Serves

4 People

You’ll need:

  • 500g of Lamb mince
  • 500g of Carrots, sliced
  • 250g of Onion, diced
  • 125g of Celery, diced
  • 1 tsp of Thyme leaves, chopped
  • 125ml of White wine
  • 125ml of Lamb stock
  • 1 tbsp of Hendersons Relish
  • 2 tbsp of Weetons tomato sauce
  • 500g of Peeled potatoes
  • 2 Egg yolks
  • Oil
  • Salt
  • Pepper
  • 120g of Butter

Method:

  1. Put the potatoes in a pot, cover with water and bring to the boil for 15 minutes or until the potatoes are tender. Drain and add the butter. Mash the potatoes until all lumps are removed and set aside
  2. Brown the lamb in a large pot or casserole dish with a little oil. Drain to remove any excess fat and then return to the pot
  3. Place the pot over a medium heat and add the white wine. Reduce the liquid by half then add the vegetables and cook until they are softened but retain their crunch
  4. Add the stock and reduce until the meat has absorbed all the liquid. Add more stock if the pie mix is a little dry. Season with salt, pepper and thyme and stir in the tomato and Henderson’s sauce
  5. Mix the 2 egg yolks to the mash – this will give the mash topping a glossy finish – and then spoon into a piping bag. Pipe the mash on top of the pie filling until completely covered
  6. Place the pot or dish in an oven set to 200°C/ 180°C fan/gas mark 6 and cook for around 30 minutes, or until golden brown and bubbling. Serve immediately

Wine pairing

We think this classic winter warmer goes well with a medium bodied red such as a Rioja, Bordeaux or the ever versatile Côtes-du-Rhône or a tasty English bitter such as the delicious Samuel Smith’s Organic IPA. 

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