Recipe Inspiration

Ingredients...

20ml vegetable oil

500g vean minced lamb

100g onion, peeled and finely chopped

100g leek, washed and finely shredded

100g carrots, peeled and finely chopped

100g celery, finely chopped

10ml Worcestershire sauce

100ml red wine (optional)

500ml Essential Cuisine No1 Beef Gravy 

100g cooked fresh or frozen peas

1kg King Edward potatoes, peeled and cut into quarters

200-250g cheddar cheese, grated

20g butter

2g ground nutmeg

Sea salt

A good twist of freshly ground pepper

2 egg yolks

Method...

1. Preheat oven to 180C. Heat a suitable frying pan and add the oil, fry the lamb mince then remove, leaving the fat in the pan.
   
   
2. Add the onion, leek, carrot and celery, gently fry until tender but with not too much colour.
   
   
3. Add the Worcestershire sauce and wine and reduce by half. Pour in the gravy, stir in the fried lamb and bring to the simmer, place in the oven with a lid, cook for 1-1 ½ hours, stirring occasionally.
   
   
4. Remove and stir in the peas, then season to your taste and allow to cool in a suitable earthenware dish.
   
   
5. Meanwhile, boil the potatoes until tender, drain well and push through a sieve or ricer. Beat half of the grated cheese into the warm mash, then the butter. Season with nutmeg, salt and pepper.
   
   
6. Finally beat in the egg yolks, spoon into a piping bag with a large nozzle and pipe the mash onto the pie mix. Sprinkle the remaining cheese on top.
   
   
7. Bake for 40 minutes or until golden brown on top and piping hot in the middle, serve your Shepherds Pie with your choice of fresh vegetables and extra gravy if required.