Homemade Shepherd's Pie

Ingredients

For the recipe

• 600 g raw lean minced lamb, about 12-13% fat
• 900 g floury potatoes, weighed after peeling, cut into even 3 cm chunks
• 120 ml 2% milk (about 124 g), warmed
• 40 g unsalted butter, cut into cubes
• 40 g cheddar cheese, finely grated
• 180 g peeled onion, finely diced
• 200 g carrots, trimmed and cut into small 5 mm dice
• 100 g celery, trimmed and finely diced
• 150 g frozen peas, used straight from frozen
• 300 ml prepared lower-sodium beef broth (about 300 g)
• 2 tablespoons tomato paste (30 g)
• 20 g plain all-purpose wheat flour
• 1 teaspoon olive oil (4.5 g)
• 1 tablespoon Worcestershire sauce (15 g)
• 3 garlic cloves (9 g), finely chopped
• 1 teaspoon dried rosemary (1 g), crushed finely
• 1 teaspoon dried thyme (1 g)
• 1 teaspoon fine salt (6 g), divided equally between filling and mash
• 1/2 teaspoon ground black pepper (1 g), divided equally between filling and mash

Instructions

1. Put the peeled potato chunks in a large saucepan and cover with cold unsalted water by about 2 cm. Bring to a boil, then simmer for 15-20 minutes until a knife slips into the pieces easily. Start the filling while the potatoes cook.
2. Heat the olive oil in a large deep frying pan over medium heat. Add the onion, carrot and celery and cook for 7-8 minutes, stirring frequently, until beginning to soften.
3. Add the minced lamb and increase the heat to medium-high. Break it up into small crumbles and cook for 7-9 minutes until browned. Add the garlic, rosemary, thyme, tomato paste and the filling's half of the salt and pepper; stir for 1 minute.
4. Sprinkle the flour evenly over the lamb mixture and cook for 1 minute, stirring thoroughly. Gradually pour in the broth while stirring, then add the Worcestershire sauce and scrape up the browned bits from the pan.
5. Simmer gently for 10-12 minutes, stirring regularly, until the carrots are tender and the gravy is thick enough that a spoon drawn through it leaves a brief trail. Add the frozen peas and simmer for another 3 minutes. Check that the ground lamb reaches at least 71°C / 160°F.
6. Heat the oven to 200°C / 400°F conventional, or 180°C fan. Have ready a deep baking dish of about 2.5 litres, approximately 28 x 20 cm; leave space above the filling to prevent overflowing.
7. Drain the cooked potatoes thoroughly. Return them to the warm empty saucepan over low heat for 1 minute, shaking gently to evaporate surface water. Remove from the heat and mash by hand; do not use a blender.
8. Add the butter, warm milk and the remaining salt and pepper to the potatoes. Mix until smooth and spreadable. Do not add extra milk unless necessary, as a loose topping is more likely to sink into the filling.
9. Spoon the hot, thick lamb filling into the baking dish. Place small spoonfuls of mash over the whole surface, then gently join them together and spread to the edges. Rake the top with a fork to create ridges and scatter evenly with the grated cheddar.
10. Place the dish on a rimmed tray and bake for 25-30 minutes, until the top is golden, the edges are bubbling and the center of the casserole reaches 74°C / 165°F. A pie assembled with chilled filling will need longer.
11. Rest for 10 minutes before dividing into 6 equal portions. Serve the lamb filling and potato topping together in every portion; extra vegetables or sauces served alongside are not included in the nutrition.