Shepherd's Pie with Rich Gravy

• Meat

  • 450 g Lamb
  • 1/2 Litre beef or lamb stock

• Produce

  • 1 Carrot
  • 1 stick Celery
  • 900 g Floury potatoes
  • 1 Onion, large

• Condiments

  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1 tsp Black pepper
  • 1 heaped tbsp Cornflour
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Dairy

  • 60 g Butter

• Other

  • 60ml (¼ cup double (heavy cream

Found on kitchensanctuary.com

Description

Ingredients

• 900g (2lbs) floury potatoes, peeled and chopped into large chunks
• 1 tbsp vegetable oil
• 1 large onion, peeled and chopped
• 1 stick celery, finely chopped
• 1 carrot, peeled and finely chopped
• 450g (1 lb) minced lamb
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp Worcestershire sauce
• ½ litre beef or lamb stock (boiling water plus 2 stock cubes is fine - use bouillon for gluten free)
• 60ml (¼ cup) double (heavy) cream
• 60g (4 tbsp) butter
• 1 heaped tbsp cornflour (cornstarch)

Directions

• Place the potatoes in a pan and cover with cold water. Bring to the boil and simmer for 15 minutes.
• While the potatoes are cooking, preheat the oven to 200c/400f. Heat the oil in a large frying pan and cook the onions, celery and carrot on medium heat for five minutes until they start to soften.
• Add the minced lamb and cook until browned – breaking up any pieces as you go. Add in half the salt and pepper, the Worcestershire sauce and stock. Simmer for 5 minutes.
• By this time, the potatoes should be cooked. Drain the potatoes and mash using a potato ricer. Add the cream, butter, salt and pepper and mix together.
• Mix the cornflour with two tbsp of cold water and stir into the simmering lamb mixture to thicken the sauce (you may need to add a little more if you like it thicker).
• Turn off the heat and use a slotted spoon to scoop out the lamb mixture and place into a 7”x 9” (18cmx23cm) baking dish. This should leave most of the gravy behind in the pan.
• Top the lamb with the mash potatoes, and flatten out with a spoon. Rough up the top of the mash with a fork (so you get nice crispy bits).
• Place in the oven for 20 minutes until the mashed potato is golden brown. Heat up the gravy, then serve the shepherd’s pie with the gravy and some green veg.