This Is Gather Round Episode 8. Shepherds Pie. This Is the P

• total tid: 1 hour 38 minutes

Ingredienser

For the lamb filling

1 tablespoon oil or dripping

750 g lamb mince

1 large onion, finely chopped

2 carrots, diced

3 cloves garlic, finely chopped

1 tablespoon tomato paste

1 teaspoon chopped thyme leaves

1 teaspoon chopped rosemary leaves

1 can stout

1 tablespoon Worcestershire sauce

100 g frozen peas

Salt

For the mash

1 kg floury potatoes

75 g butter

100 ml warm milk

Salt

To finish

½ small onion, finely diced

Chives, finely chopped

Vejledning

Heat the oil in a heavy pan and brown the lamb mince well until caramelised and dark at the edges. Add the onion and carrots and cook for ten minutes until softened. Stir in the garlic, thyme, rosemary and tomato paste, and cook for another minute. Pour in the stout and Worcestershire sauce, season lightly, and simmer until thick and glossy. Stir through the peas and set aside.

Bake the potatoes whole at 200°C until soft, about one hour. Halve them while hot and scoop out the flesh. Pass through a ricer or sieve into a bowl, then beat in the butter, warm milk and salt until smooth and fluffy.

Spoon the lamb mixture into an oven dish and scatter over the diced raw onion. Pipe or spoon the mash over the top, smoothing or ridging it as you like. Bake at 190°C for 25–30 minutes until golden.

Scatter with chopped chives and serve hot