SHEPARD'S PIE

WONDERFULLY COMFORTING SHEPARD'S PIE

 

INGREDIENTS

(serves 6)

 

500g lamb mince

500g beef mince

1 onion fine diced

1 chilli

1 celery stick fine diced

1 carrot fine diced

1 glug of ooil

1 tbsp tomato puree

1 tin of chopped tomatoes

1 tin of baked beans or canellini beans

200ml red wine

200ml lamb stock

2 sprigs of fresh oregano

salt and pepper

1 pinch cayenne pepper

1 pack of butter for the mashed potato

2kg King Edward potatoes mashed & seasoned

100g grated Parmesan or cheddar to finish off the mashed potato

 

Pan fry the onion, garlic, chilli, carrot & celery in the ooil for ten minutes until soft but not coloured, add the mince and brown off, add the red wine and reduce, add the stock, tomato and puree, beans and seasoning, simmer until you have a medium consistency, I like my shepards pie to be loose so that the sauce bubbles up and oozes out of any gaps in the mashed potato topping which then gets all crispy and caramelises in the oven adding some of the best chewy fluffy bites of potato and cheese.