SHEPHERD’S PIE

Everybody loves a good shepherd’s pie, and it makes a brilliant family meal. It also freezes beautifully (before the final bake) for up to a month; just thaw it overnight in the fridge and follow the final baking instructions below. Serves 4-6 For the meat 2tbsp vegetable oil 1kg (2lb 4oz) lamb neck, diced

2 onions, chopped 3 large carrots, peeled and diced

2 celery sticks, trimmed and diced

2 garlic cloves, crushed

3tbsp tomato purée

1ltr (1¾pt) beef stock 2 rosemary sprigs

4 thyme sprigs

25g (1oz) butter

2 large turnips, peeled and diced

4 baby onions, halved A splash of Worcestershire sauce

300g (10½oz) frozen or fresh (podded weight) peas

For the mash

1kg (2lb 4oz) King Edward, Desirée or other red-skinned potatoes, peeled and diced Sea salt and freshly ground black pepper

300ml (½pt) double cream, or 150ml (5fl oz) double cream and 150ml (5fl oz) whole milk

50g (1¾oz) butter

3 large egg yolks

Heat 1tbsp of the vegetable oil in a saucepan over a high heat, then add half of the lamb and cook until well coloured all over, about 5 minutes. Transfer to a plate. Repeat with the remaining oil and lamb. Add the onions, 1 carrot, the celery and garlic to the saucepan, then reduce the heat and cook for 10 minutes until well coloured. Stir in the tomato purée and cook for 3-4 minutes. Add the browned meat to the pan, then pour in the stock and add the herbs. Bring gently to the boil, then cook, uncovered, over a low heat for 1½-2 hours, stirring occasionally, until reduced.

Cook the potatoes for the mash in a pan of salted boiling water until tender, 15-20 minutes. Drain well, then mash until smooth. Pour the cream (or cream and milk) into a separate pan and bring gently to the boil, then bubble over a low-medium heat until reduced by half, about 10 minutes. Add the reduced cream and the 50g (1¾oz) butter to the mashed potatoes and mix well, then beat in the egg yolks until smooth. Season to taste.

Preheat the oven to 200°C/ fan 180°C/gas 6. Melt the 25g (1oz) butter in a frying pan over a low-medium heat, then add the turnips, baby onions and remaining carrots and sauté for 10 minutes until soft. Stir this mixture into the cooked meat. Add the Worcestershire sauce, then cook, uncovered, over a low heat for 5 minutes, stirring until thick. Remove the herb stalks, stir in the peas, then pour the lamb mixture into a 3ltr-4ltr (5¼pt-7pt) baking dish.

Spoon the mashed potato into a piping bag fitted with a star nozzle and pipe it on top (or simply spoon it over for a more rustic look) and run a fork over the top. Cook in the oven for 25-30 minutes until golden brown on top. Serve with green beans or more peas on the side.