It’s all about comfort food and supporting local suppliers where possible at the moment and that’s why we love our chef’s take on this family favourite, Shepherd’s pie. A simple and classic supper that’s got all the elements of the ultimate spring-time comfort food.
5 tbsp olive oil
2 medium white onions (300-350g), chopped (supporting your local green grocers where possible)
1 medium carrot (120g), chopped (supporting your local green grocers where possible)
750g lamb mince (supporting your local butchers where possible)
70g tomato purée
70g tomato sauce
Splash of Worcestershire sauce to your taste
350-400ml beef stock
2 tbsp plain flour
Salt & pepper to season
Handful of fresh thyme, parsley & lovage chopped (but can be replaced with dry herbs)
For the mash potato:
1-1.5kg potatoes, chopped coarsely
1. Boil the potatoes until tender then drain them.
2. Mash the potatoes with butter and milk until smooth.
3. Pre heat the oven to 180C/ fan 160C/ gas 4. Prepare a 2.5-3l ovenproof dish to cook the pie in.
4. Heat olive oil in a large pan and cook onion until golden and carrot until soft.
5. Add the lamb mince and herbs to the pan, stirring in the butter, tomato purée and tomato sauce, plus a large splash of Worcestershire sauce. Pour over the beef stock, bring to a simmer, then cover and cook for 40 minutes, uncovering halfway.
6. On the side in a small dish combine flour and water creating a paste like mixture then, add this into the pan and stir until mixture thickens.
7. Pour the meat mix into the ovenproof dish.
8. Finally, spoon out the potato mash on top of the meat mix smoothing and spreading it out with the back of your spoon. You could ruffle the mash potato with a fork for decoration. Place in the oven and bake for about 30 minutes until the top is starting to colour and the mince is bubbling through at the edges.
Recipe by The Drift Inn Kitchen Team – “We hope you enjoy this tasty dish at home with family, take care!”