Food Safari's shepherd’s pie

• Meat

  • 500 g Lamb, cooked

• Produce

  • 2 Bay leaves
  • 2 Carrots
  • 2 Celery stalks
  • 1/2 bunch Flat-leaf parsley
  • 1 Lemon
  • 1 Onion
  • 8 Potatoes, medium

• Refrigerated

  • 1 Egg

• Canned Goods

  • 125 ml Stock

• Condiments

  • 2 tsp Mustard powder
  • 1 dash Soy sauce
  • 1 generous splash Worcestershire sauce

• Baking & Spices

  • 3 pinches Mace, ground
  • 2 tsp Plain flour
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Drinks

  • 125 ml Apple cider

• Dairy

  • 1 tbsp Butter
  • 1 Cheese, grated
  • 1 Milk

Found on nonnascooking.com

Description

Directions

• Mince the lamb in an old-fashioned mincer or in a food processor. Put the potatoes in a large pot of water and boil until soft.
• Meanwhile heat the olive oil in a large frying pan and add the onion and celery. Fry until the onion is translucent then add the carrot. Cook over medium heat for 3–5 minutes, stirring occasionally. Season with salt and pepper.
• Stir in the lamb, then add the flour and mustard powder along with the stock for moisture. Stir well. Add the soy sauce, Worcestershire, mace, lemon zest and apple cider – the mixture should be gooey but not sloppy. Add the bay leaves and parsley and take off the heat.
• Once the potatoes are soft, drain and mash with the butter and warm milk. Season to taste and stir in the egg.
• Butter a large baking dish and add the meat mixture. Top with a thick layer of mashed potato. Sprinkle with grated cheese if you wish. Glaze the mash with some extra melted butter.
• Bake in a moderate oven for 20 minutes or until the potato is golden on top.