A real British Classic, this recipe for Shepherd’s Pie is simply delicious. It makes the most out of lots of tasty British vegetables, with a creamy leek and potato topping which we’ve made using our favourite all-rounders, the wilja variety of potato. Lamb is a fantastic meat full of protein and it’s production helps to shape our countryside. What’s not to love?
Cooks in: 90mins
For the Meat Filling:
- 400g lamb mince
- 3 sprigs rosemary, finely chopped
- 1 large onion, chopped
- 2 celery sticks, finely sliced
- 2 medium carrots, diced
- 400g can of chopped tomatoes
- 2tbsp tomato purée
- 500ml beef stock
- 1tbsp Worcestershire sauce
- 4tsp cornflour
- 1tbsp cold water
- 1 tsp mint sauce
For The Leek and Potato Topping:
- 750g wilja potatoes
- 25g butter
- 2 leeks, trimmed and cut into 1cm rounds
- 150g half-fat crème fraiche
- To make the meat filling, place a large non-stick saucepan or flameproof casserole dish over a medium heat. Add the lamb mince and cook it with the onion, celery, carrots and rosemary until the meat is lightly browned, breaking the meat up as it cooks.
- Stir in the tomatoes, tomato purée, beef stock, Worcestershire sauce and mint sauce. Season well with salt and pepper. Bring to the boil, then reduce the heat, cover and simmer for 40 minutes. Stir occasionally.
- Meanwhile, make the potato topping. Peel the wilja potatoes and cut them into quarters. Put them in a large saucepan and fill with cold water. Bring to the boil, then simmer until the potatoes are very tender, approx. 20 mins. Melt the butter in a non-stick frying pan and add the leeks, then sautée in the butter until softened, stirring often to prevent them catching. Drain the potatoes, then tip them back into the pan. Mash the potatoes with some seasoning and the crème fraiche. Stir in the leeks and put aside.
- Preheat the oven to 220°C/425°C/Gas Mark 7. When the lamb has been simmering for 40 minutes, mix the cornflour with the cold water to make a smooth paste. Stir this into the lamb and cook for another couple of minutes, stirring often. The sauce should now have a nice thick consistency.
- Pour the lamb mixture into a large but shallow ovenproof dish. Top this with the mash mixture, being careful to spoon the mixture all around the dish. Starting from the edges into the middle, spread out and fluff up the potato with a fork.
- Bake for 30 minutes until the topping is golden and the filling is bubbling.