Serves: 4
Preparation Time: 30 minutes
Cooking Time: 1 hour
Shepherd’s pie mix:
300g lamb mince
500ml lamb stock (or a good chicken stock)
50g carrot, diced small
50g celery, diced small
50gr Celeriac, diced small
50g onion diced
2 cloves garlic minced
15g rosemary chopped
10g thyme chopped
10g tomato puree
50g chopped tomatoes
1 bay leaf
1 gram ground cumin
½ cinnamon leaf
Worcestershire sauce
Salt and white pepper
Potato puree:
500g Binjte Potatoes, peeled washed and cut into a medium dice
100g Butter
100ml Milk
Method:
Seal the minced lamb in a hot pan with a tablespoon of olive oil, and cook until browned. Then place in a colander and leave to drain. In the same pan, add a dash more olive oil and cook all of the diced vegetables, minced garlic, chopped herbs and ground cumin until soft. Then add the tomato puree and chopped tomatoes and cook for a further 5 minutes. Now add your lamb or chicken stock to the vegetable mix. Finally, add the minced lamb to the vegetable/stock, season to taste, and leave to simmer for approx 1 hour.
While the lamb/vegetable mix is cooking, it’s time to prepare the mash. Peel and chop the potatoes into 4 pieces, and place in a pan of salted water. Bring to the boil and leave to simmer for 20 minutes.
Michael’s Tip: once completely cooked strain off through a colander and allow to air-dry for 3 minutes. Then pass through a potato ricer or fine sieve.
Heat the butter and milk and whisk into the potato to make a puree. Then place the mixture into a piping bag.
The finishing touch - put your shepherd’s pie mix into your oven dish and then pipe the mash mixture to cover the dish. Michael’s Tip: Put your fillings in moulds and chill before finishing with your potato topping so the heat of the pie mix doesn’t split the mash potato.
Finish by baking in the oven at 180 degrees
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