Fantastic Authentic Shepherd's Pie

Chef Punchin's Note:

I've done this recipe for years and always goes down well. Its great comfort food. Decided to post this recipe because friends keep asking for it. I'm happy to share my recipe for everyone to try for themselves. I'm sure you'll agree this is a fantastic tasting shepherd's pie that will leave you satisfied in making time and time again.

• Total Time: 1 hrs 5 mins
• Prep Time: 40 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 80 ml olive oil
• 2 large onions, grated
• 4 garlic cloves, grated
• 3 carrots, peeled and grated
• 1 kg ground lamb
• 100 g mushrooms, thinly sliced
• 29.58 ml tomato puree
• 250 ml chicken stock
• 100 ml red wine
• 0.25 ml Worcestershire sauce
• 14.79 ml thyme, chopped
• 1 sprig fresh rosemary, leaves stripped and finely chopped

For the mashed potato topping

• 1 kg maris piper potatoes, peeled
• 150 g butter
• salt
• fresh ground black pepper
• 3 egg yolks
• 50 g parmesan cheese, grated
• olive oil
• sea salt
• fresh ground black pepper

Directions:

1. Pre- heat the oven to 200°C.
2. Heat the olive oil in a saucepan and fry the onions, garlic carrots until golden. Season then add the rosemary, cook for approx 5 minutes. In a separate pan cook the minced meat until browned, add the thyme leaves, stirring constantly to break up the meat and ensure it cooks evenly. When the mince is browned, remove from the pan and place on a lined plate to remove excess fat, add the mushrooms to this pan and sauté for approx 5 minutes or until lightly golden.
3. Add the tomato puree and the cooked mince to the carrots and onions pour over the red wine and reduce by approx half. Season with a little salt and pepper then add the stock and a good dash of Worcestershire sauce. Gently simmer for 20 minutes or so, until the meat is cooked and the mixture has thickened. Spoon the mixture into an ovenproof serving dish.
4. Boil the potatoes and cook for about 20 minutes until softened. Drain and cover with a lid to steam ‘dry’ and reduce any excess moisture. Add the butter and egg yolks and mash thoroughly, grate half the parmesan into the potato and mix well. Don’t allow the potato to become too wet or they won’t crisp up nicely in the oven. Season.
5. Spoon the potato mixture over the meat, sprinkle with the remaining parmesan and finish with a drizzle of olive oil.
6. Bake for 25-30 minutes or until the top is golden.

Reviews

[FoodDramaGirl]

This IS fantastic! Thank you so much for posting this. My husband loves Shepherd's Pie, but mine was pretty bland. This is a little more time consuming, but SO worth it. This will be a favorite from now on. I used 1 pd lamb and 1 pd ground chuck because lamb is so expensive. I also will use more mushrooms next time. Wonderful!!!!!