THE UL­TI­MATE MAKEOVER: SHEP­HERD’S PIE

220 Triathlon Magazine - - TRAINING -

PREP 25mins COOK 1: 25hrs SERVES 4 INGREDIENTS For the fill­ing 1 tbsp rape­seed oil 1 onion, chopped 3-4 thyme sprigs 2 car­rots, diced (to­tal weight 300g/11oz) 250g lean minced lamb (we used 10% fat) 1 tbsp plain flour 1 tsp veg­etable bouil­lon pow­der, made up to 350ml/12fl oz stock with boil­ing wa­ter 227g can chopped tomatoes 1 tbsp tomato purée 400g can green len­til with no added salt, drained 1 tsp Worcestershire sauce For the top­ping 650g Maris Piper or King Ed­ward potato, roughly chopped 250g sweet pota­toes, roughly chopped 2 tb­sps half-fat crème fraîche 1 tbsp semi-skimmed milk METHOD 1 Heat the oil in a large, deep sauté pan or sau­cepan. Tip in the onion and thyme sprigs and fry for 2-3mins. Then add the car­rots and fry to­gether for 5-8mins, stir­ring oc­ca­sion­ally un­til the veg­eta­bles start to brown. Stir in the mince to break it down. Fry for 1-2mins un­til no longer pink. Stir in the flour, scrap­ing the bot­tom of the pan in case the meat sticks, then cook for an­other 1-2mins. Pour in the stock and stir un­til thick­ened. Stir in the tomatoes, tomato purée, lentils and Worcestershire sauce and sea­son with pep­per. Re­duce the heat and sim­mer, cov­ered, for 45mins, stir­ring oc­ca­sion­ally. 2 Mean­while, pre­pare the top­ping. Drop all the pota­toes into a large pan of boil­ing wa­ter. Bring back to the boil, then sim­mer for 12-15mins or un­til the pota­toes are ten­der. Drain well in a colan­der then tip back into the pan. Mash with a masher or, briefly, with an elec­tric hand mixer un­til smooth. Beat in the crème fraîche and milk with a wooden spoon un­til light and fluffy. Heat oven to 200°C/180°C fan/gas 6. 3 Spoon the meat into a 1.5 litre pie dish and re­move the thyme sprigs. Top with the mash and smooth over with a knife. Use a fork to cre­ate a ridged pat­tern on top. Place the dish on a bak­ing sheet and bake for about 20-25mins un­til pip­ing hot and the fill­ing starts to bub­ble around the edges. If the top is not brown enough, pop it un­der the grill for 5mins or so un­til the mash is crisp and golden. Let it sit for 5mins then serve.

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