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This recipe can be made
with either fresh minced lamb (shepherd's pie), fresh minced beef
(cottage pie) or minced leftover beef or lamb from a cooked joint
(in which case, cut the initial cooking time to 15 minutes).
Serves 4
1 lb (450 g) minced British lamb
1 tablespoon olive oil
2 medium onions, peeled and chopped
3 oz (75 g) carrot, peeled and chopped very small
3 oz (75 g) swede, peeled and chopped very small
1/2 level teaspoon ground cinnamon
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 level tablespoon plain flour
10 fl oz (275 ml) fresh lamb stock
1 level tablespoon tomato purée
salt and freshly milled black pepper
For the topping:
2 oz (50 g) mature Cheddar, coarsely grated
2 medium leeks, cleaned and cut into 1/2 inch (1 cm) slices
2 lb (900 g) Desirée or King Edward potatoes
2 oz (50 g) butter
salt and freshly milled black pepper
Instructions
- You will also need
a large lidded frying pan or saucepan, and a 71/2 inch (19 cm)
square baking dish, 2 inches (5 cm) deep, well buttered.
- Begin by taking the
frying pan or saucepan and, over a medium flame, gently heat the
olive oil. Now fry the onions in the hot oil until they are tinged
brown at the edges - about 5 minutes. Add the chopped carrot and
swede and cook for 5 minutes or so, then remove the vegetables
and put them to one side. Now turn the heat up and brown the meat
in batches, tossing it around to get it all nicely browned. You
may find a wooden fork helpful here, as it helps to break up the
mince. After that, give the meat a good seasoning of salt and
pepper, then add the cooked vegetables, cinnamon, thyme and parsley.
Next, stir in the flour, which will soak up the juice, then gradually
add the stock to the meat mixture until it is all incorporated.
Finally, stir in the tomato purée. Now turn the heat right down,
put the lid on the pan and let it cook gently for about 30 minutes.
- While the meat is
cooking you can make the topping. Peel the potatoes, cut them
into even-sized pieces and place in a steamer fitted over a large
pan of boiling water, sprinkle with some salt, put a lid on and
steam until they're completely tender - about 25 minutes. While
this is happening, pre-heat the oven to gas mark 6, 400°F (200°C).
- When the potatoes
are done, drain off the water, return them to the saucepan, cover
with a clean tea cloth to absorb the steam and leave them for
about 5 minutes. Next, add the butter and mash them to a purée
- the best way to do this is with an electric hand whisk. Don't
be tempted to add any milk here, because the mashed potato on
top of the pie needs to be firm. Taste and add more salt and pepper
if necessary. When the meat is ready, spoon it into the baking
dish and level it out with the back of the spoon. After that,
spread the mashed potato evenly all over. Now sprinkle the leeks
on top of the potato, scatter the cheese over the leeks and bake
the whole thing on a high shelf of the oven for about 25 minutes,
or until the top is crusty and golden.
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