serves 6
Ingredients
- � 1 red onion
- � 2 carrots
- � 2 sticks of celery
- � 2 cloves of garlic
- � a small bunch of fresh rosemary
- � olive oil
- � 500g good-quality minced lamb
- � 1 x 400g tin of chopped tomatoes
- � 250ml lamb or vegetable stock, preferably organic
- � sea salt and freshly ground black pepper
- � 1.5kg Desiree potatoes
- � 100ml semi-skimmed milk
- � a large knob of butter
and a sprinkling of Chedder or Double Gloster cheese on the top if required Brit style
� Trim and roughly chop the celery
� Peel and finely chop the garlic cloves
� Pick the rosemary leaves, discard the stalks
� Heat a large pan on a medium heat
� Add a good lug of olive oil and onion, carrot, celery, garlic and most of the rosemary leaves
� Cook for 8 to 10 minutes, stirring occasionally, until softened
� Turn the heat up, add the lamb mince, and brown for 10 minutes, stirring occasionally
� Use a sieve or slotted spoon to drain away any excess liquid from the pan, then tip in the tinned tomatoes
� Pour in the stock, season with a good pinch of salt and pepper and stir well, then bring to the boil
� Reduce to a low heat, pop the lid on slightly ajar, and simmer for 1 hour
To make your mash topping
� Peel the potatoes, cut them into halves and quarters depending on their size, and put them into a pan of salted, boiling water
� Boil for about 10 minutes until tender
� Stick a knife into them to check they�re soft all the way through
� Drain in a colander and return them to the pan
� Add the milk, butter and a pinch of salt and pepper
� Mash until smooth and creamy
To assemble and cook your shepherd�s pie
� Preheat the oven to 190�C/375�F/gas 5
� Transfer the lamb mixture to a large ovenproof baking dish
� Spoon the mash evenly over the top and poke the remaining rosemary leaves into the top
� Drizzle with olive oil, then cook in the hot oven for 25 minutes, or until golden and bubbling
� Serve with broccoli (see Brilliant broccoli) or some lovely peas
