Shepherd’s Pie

Cooking time: 45 mins

SERVES: 6-8

Ingredients

-1k lamb mince.
-1x Onion Chopped.
-6 Cloves of Garlic Chopped.
-2x Carrots Chopped.
-5g Rosemary Chopped.
-30g Tomato Paste.
-350g White Wine.
-500g Lamb stock.
-200g frozen peas.
-10g Worcestershire Sauce.
-Salt & Pepper.

-1k mashing potatoes.
-2x Cloves of garlic.
-2x bay leaves.
-250g unsalted Butter.
-200ml whole milk.
-1 egg yolk.

Method

-In a deep hot sauté pan brown off your lamb mince before adding your onion, garlic and carrots to the pan.
-Continue to fry for five minutes then add your tomato paste and cook out for a further three minutes.
-Glug in your white wine and reduce until fully evaporated. Add your stock and simmer on a low heat for 30 minutes.
-pull from the heat once Thick and Rich add your frozen peas, salt, pepper and Worcestershire sauce, stir and place in a deep Oven prof dish.

-Peel your potatoes and sliced them into 2 cm thick discs, place in a pan and cover with cold water, add salt cracked garlic and Bayleaf then bring to the boil and simmer for 25 minutes.
-Heat your butter and milk separately in little pans, when your potatoes are cooked strain the water and Mash through a ricer into your bowl.
-Beat with your Paddle attachment whilst slowly incorporating your hot butter and milk, add your egg yolk, salt and pepper and continue to beat until smooth and velvety.Place in a piping bag fitted with a star nozzle and pipe over the mince.
- Bake in 180° oven for 35 minutes until the top is crisp and Golden brown. Serve and enjoy.