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Classic Shepherds Pie with leek mash

Classic Shepherds  Pie with leek mash

Serves 4

This dish is a true British classic and has been the staple of many a family. We seem to have forgotten how to make it, and opt for the pre made versions from our supermarkets, which let’s face it, never match upto to a good home cooked one.

So here is my version of a true classic. It can be made in advance and frozen so you can enjoy it mid week without all the messing around.

 

Ingredients

500g Mince Lean Lamb

1 white onion

2 sticks of celery

2 carrots

3 large potatoes approx 900g (2lb)

1 large leek

1 teaspoon of Rosemary

1Teaspoon of Thyme

1 tablespoon of plain flour

2 table spoons of Worchester sauce

350ml of Beef  stock or Lamb stock if you have it

1 teaspoon of rapeseed oil

25g butter or low fat alternative

Salt and pepper

 

Method

Chop your carrots, celery and onion into small chunks.

Heat 1 teaspoon of rapeseed oil in a large pan on a medium heat and add the chopped vegetables.

Fry for 4-5 minutes until the onion begins to soften, add 1 teaspoon of thyme and 1 teaspoon of rosemary and cook for a further 2 minutes. Remove from the pan into a bowl and return the pan to the heat.

Add all of the mince lamb and break it up with a wooden fork.  Cook for 5 minutes until all the meat has broken up and has started to brown. Return the cooked vegetables to the pan with the mince and mix well.

If there is a lot of fat then sieve the mince mixture and return back to a dry pan

Next add 2 tablespoons of Worchester sauce and cook for 1 minute, making sure that the meat gets a good coating of all the ingredients.

Sprinkle in 1 tablespoon of plain flour and mix well, then slowly add 350ml of beef or lamb stock constantly stirring the mixture.

Bring to the boil then reduce to a simmer and cook for 20 minutes, season with salt and pepper. You need the mixture not to be too dry, as you need extra liquid as some will cook out in the secondary cooking stage.

Transfer all the mixture to a pie dish that is large enough making sure there is at least a 1cm gap at the top. Leave to cool.

Whilst this is cooling you can cook your potatoes which you can peel and chop whilst the mince mixture is cooking.

Boil in a pan of salted water for twenty minutes and drain into a colander and leave to steam for 5 minutes return to the pan and mash. (I like to use a fork as I think this gives a great mash, but use whatever you find best.) Add 25g of butter or low fat alternative and stir well, season with plenty of salt and pepper.

For the leaks heat 25g of butter in a pan and gently soften 1 whole leek that has been sliced into 1cm strips. Add half of the leeks to your mash and give it a good mix.

Now to add the potato topping. I like to do this whilst the mash is still warm as it is easier to manoeuvre, and because your mince mixture has cooled down then it is easier to top your pie.

Start adding your mash around the edges,  then fill in the centre, and smooth over with a wet pallet knife. Scatter over with the remaining leeks making sure they are evenly spread.

To cook place in a pre heated oven gas mark 5/170°C degrees and cook for 45minutes to 1 hour or until the mash is golden brown.

Serve with your favourite vegetable and maybe an extra jug of gravy