Proper Shepherd's Pie with Rosemary Mash
A true shepherd's pie is made with lamb, and it is worth the distinction. The filling is built slowly, with Worcestershire and a splash of red wine for depth, then crowned with rosemary-scented mash that crisps into golden peaks. This is the dish that justifies a rainy Sunday spent largely indoors.
Ingredients
- 750g ground lamb
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 2 carrots, finely diced
- 2 tablespoons tomato paste
- 150ml red wine
- 2 tablespoons Worcestershire sauce
- 400ml beef or lamb stock
- 150g frozen peas
- 1kg floury potatoes, peeled and quartered
- 80g butter
- 1 tablespoon finely chopped rosemary
Method
- Heat the oil in a wide pan over medium-high heat. Brown the lamb in batches, then set aside. Lower the heat and soften the onion and carrots in the same pan for 8 minutes.
- Stir in the tomato paste and cook 1 minute. Pour in the wine and scrape the base, then add the Worcestershire and stock. Return the lamb and simmer gently for 30 minutes until thickened. Stir in the peas.
- Meanwhile, boil the potatoes in salted water until very tender, about 18 minutes. Drain well and mash with the butter, rosemary, and a good pinch of salt until smooth.
- Heat the oven to 200C. Spoon the lamb into a baking dish and spread the mash over the top, roughing up the surface with a fork.
- Bake for 30 minutes until the peaks are golden and the filling bubbles at the edges. Rest 10 minutes before serving.