River Cottage Shepherd’s pie


1kg leftover roast lamb, coarsely chopped or you can use cubed lamb, roasted, cooled and coarsely chopped
1 tbsp olive oil
2 onions, chopped
Any juices or gravy left over, or concentrated lamb stock
1 small glass of red wine
1-2 tbsp tomato ketchup
1-2 tbsp Worcestershire sauce
Up to 1kg creamy mashed potato (made with 1kg large, floury potatoes, 150ml whole millk and 50g butter)
Salt and freshly ground black pepper

Preheat the oven to 200°C/Gas Mark 6.

Heat the olive oil in a large frying pan or wide saucepan big enough to accommodate all of the ingredients. Brown the meat in the pan, then remove onto a plate.

Sweat the onions in the same pan until just beginning to turn lightly golden. Return the meat to the pan, along with any gravy, juices or stock, the wine and a tablespoon each of ketchup and Worcestershire sauce, then season with salt and pepper. Simmer gently for a few minutes, adding a little water if the mixture looks dry. Taste for seasoning and add a little more ketchup, Worcestershire sauce, salt or pepper, as you see fit. Simmer gently for another 20-30 minutes, until the meat is tender and the flavours well blended. Taste for seasoning and adjust as necessary. Again, add a little more water, or wine, to loosen the mixture if you think it needs it.

Put the meat in a pie dish or casserole dish and pile the mash on top, covering the meat completely. Use a fork to rough up the surface of the mash. Bake for around 40 minutes until the mash is nicely browned on top and the sauce is bubbling up around the edges. Serve at once with minted peas.

Original post with credits


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