An old classic

By Beau Cook Photography by Leon Schoots

Enjoy this personal take on a traditional favourite, the humble yet delicious Shepherds Pie.

SLOW-COOKED LAMB SHEPHERDS PIE

Serves 6

Stew ingredients: • 1kg diced lamb (shoulder) • 2 tbl. plain flour • 3 tbl. olive oil • 1 large brown onion, diced • 2 sticks celery, diced • 1 large carrot, diced • 3 cloves garlic, finely chopped • 1 sprig rosemary, leaves picked and roughly chopped • 3 sprigs thyme, leaves picked • 330ml bottle of stout or porter • 250ml beef stock • 400g tin of crushed tomatoes • 1 tsp. raw sugar • 1 tsp. sea salt flakes • 1 tsp. cracked black pepper Mash ingredients: • 1.6kg Dutch cream potatoes, peeled and cut into 2.5cm cubes • 125g unsalted butter, melted • 150ml milk • 1 tsp. sea salt flakes • 80g grated cheddar cheese

Method: 1. Preheat oven to 150C. Toss lamb in flour and prepare vegetables. 2. On the stove, heat a large ovenproof pot or dish (that has a lid) over a med/ high heat. Add 2 tbl. of olive oil then fry lamb in two batches until browned all over. Set aside. 3. Add the remaining tablespoon of olive oil then add onion, celery, carrot, garlic and herbs, reduce heat to medium and sauté vegetables until onion is translucent and starting to caramelise. 4. Pour in the stout, along with stock, tomatoes, sugar, salt and pepper, simmer for 5 minutes then cover with

lid and place in the oven for 2 hours or until meat is tender and sauce has thickened. 5. During the last half-hour of cooking, start the mash. Simmer potatoes in a large pot of water for 10-15 minutes until soft, strain then return to the pot and mash along with the butter, milk and salt. Check seasoning and adjust if required. Cover and set aside. 6. Remove stew from oven then evenly spread mash over the top. Top with cheese then return dish to the oven uncovered, increase heat to 200C and bake for 20 minutes or until cheese is golden brown all over. Remove from oven and let sit for 10 minutes before serving. 7. Serve with steamed peas mixed with fresh mint.