Shep­herd’s pie

The Daily Telegraph - Saturday - - FOOD DRINK -


1 tbsp veg­etable oil

500g lamb mince

1 large onion, finely diced

1 large car­rot, finely diced

2 sticks cel­ery, finely diced 2 gar­lic cloves, crushed

10g dried ceps (porcini) mush­rooms, ground into a pow­der (I blitz them in a cof­fee grinder)

200g cherry toma­toes, blitzed to a liq­uid

1 tbsp tomato purée

1 tbsp Worces­ter­shire sauce 450ml hot, fresh chicken stock 1 tbsp mush­room ketchup

1 sprig each of thyme and rose­mary

1 tbsp crème fraîche

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