Nanny Flo's Shepherd's Pie
by Nanny Flo
Cookware
- large wide frying pan or stove top-proof casserole dish
- baking dish
Ingredients
- oil
- 2 lbs minced lamb
- 4 cloves garlic
- 1 onion
- 2 celery
- Worcestershire sauce
- 2 tbsp tomato purée
- 1 cups red wine
- 2 cups chicken stock
- 3 rosemary
- 2 tbsp garam masala
- 1 1/2 lbs potatoes
- 2 tbsp butter
- 1 bunch spring onions
- cheese
- milk
- salt
- pepper
Instructions
You can replace celery stalks with a leek.
Step 1
Preheat the oven to 350F. Place a large wide frying pan or stove top-proof casserole dish over a medium-high heat. Add a dash of oil and fry the minced lamb in batches, seasoning each lot, until well browned. Add 4 chopped cloves of garlic for the last 2 minutes. Transfer to a plate.
Step 2
Put a little more oil in the same pan and cook the diced onion and diced celery over a medium heat for 5-7 minutes, until completely softened. Add Worcestershire sauce to taste, and then stir in the tomato purée.
Step 3
Return the mince to the pan and stir well. Pour in the red wine, scraping up any bits from the bottom. Bubble for a couple of minutes to burn off the alcohol, then add the chicken stock and bring to the boil. Reduce to a simmer, then add the rosemary and garam masala and adjust the seasoning as necessary. Cook gently for 15-20 minutes, until the sauce has reduced slightly and the flavours are well combined. Set aside to cool.
Step 4
Meanwhile, prepare the topping. Boil the potatoes until tender, then drain and mash until smooth. Mix in the butter and seasoning, then add the spring onions and three-quarters of the cheese and mix again. Taste and adjust the seasoning as necessary. If the mash is too dry add a splash of milk to loosen.
Step 5
Put the meat mixture into a baking dish and top with the mashed potato. Sprinkle with the remaining cheese and a little salt and pepper. Bake for 15-20 minutes or until the potato is golden brown and the meat is bubbling underneath, and serve.