SHEPHERD’S PIE
How many of us have grown up with the comfort of this pie? A bottle of tomato ketchup and a bowl of buttered peas turn it into a homecoming. Any leftovers can be reheated.
SERVES 6
MINCE
2 tbsp groundnut oil
2 shallots, peeled and finely chopped
1 large or 2 small carrots, trimmed, peeled and thinly sliced
1 leek, trimmed, halved and thinly sliced
2 sticks celery heart, trimmed and thinly sliced
1 bay leaf
2 thyme sprigs
750g lamb mince
150ml red wine
2 tbsp tomato ketchup
1 tsp worcestershire sauce sea salt, black pepper
MASH
1.3kg maincrop potatoes, peeled, halved or quartered if large
3 tbsp milk
120g unsalted butter, diced, plus an extra knob for baking
1 bunch slim spring onions (approx 75g trimmed weight), sliced
150g small cherry tomatoes, halved 1 tbsp groundnut oil
★ For the mince, heat 2 tablespoons of oil in a large saucepan and fry the vegetables and herbs for 8-10 minutes over a low heat until glossy and tender, stirring frequently.
★ Add the lamb mince, turn up the heat and cook stirring until it colours and separates.
★ Add all the remaining ingredients, including plenty of seasoning, bring to a simmer and cook over a low heat for 15-20 minutes. There should still be plenty of juices, but if there appears to be a lot of fat on the surface skim off the excess.
★ At the same time, bring a large pan of salted water to the boil, add the potatoes, bring back to a simmer and cook until tender and a table knife can be inserted with ease.
★ Drain them using a sieve or colander and leave for a minute or two to steam dry, then pass through a mouli-legumes or mash with a potato masher.
★ Gently heat the milk with the butter and some seasoning, and once melted stir into the mash.
★ Transfer the mince to a shallow ovenproof dish (eg, 20cm x 30cm), discarding the herbs. Spread the potato over the surface and fork it into a crisscross of furrows. You can prepare the pie to this point in advance, cover and chill it until required.
★ Preheat the oven to 200C/180C fan/ gas 6. Dot the surface of the pie with butter. Toss the spring onions and cherry tomatoes with the oil and scatter over the surface. Cook for 40-50 minutes, until golden and bubbling.