Shepherds Pie

Recipe by Chef #316797
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 180C/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.
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