Slow-simmered lamb mince with rosemary and red wine under a swirled, buttery mashed potato top - the true shepherd's pie, made with lamb rather than beef.
Prep
20 mins
Cook
1h 5m
Servings
6
Per serving
£2.00
Difficulty
easy
Made with lamb mince rather than beef, this is the dish that's technically entitled to the name 'shepherd's' - a cottage pie is its beef-based cousin.
Boil the potatoes in salted water for 15-18 minutes until tender. Drain, mash with the butter and milk, and season well.
Meanwhile, heat the oil in a large frying pan and brown the lamb mince over a high heat, breaking it up as it cooks, then remove and set aside.
In the same pan, cook the onion, carrots and celery for 8 minutes until softened, then add the garlic and cook for 1 more minute.
Return the lamb to the pan, stir in the tomato purée and cook for a minute, then add the red wine (if using) and let it bubble down for 2 minutes.
Dissolve the stock cube in 300ml boiling water, pour in, add the rosemary, and simmer gently for 25 minutes.
Mix the cornflour with a splash of cold water, stir into the mince, and simmer for 2-3 minutes until thickened. Stir in the peas and season to taste.
Preheat the oven to 200C (180C fan). Spoon the mince into a baking dish, top with the mash, and rough up the surface with a fork.
Bake for 25-30 minutes until the top is golden and the filling is bubbling at the edges.