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Shepherd's Pie


  • For the Topping


  • 1.

    In a large heavy based saucepan, fry off the lamb mince until browned then remove

  • 2.

    In the same pan fry the bacon in 2 tbsp on olive oil.

  • 3.

    When the bacon is crisp and has released some natural fats, add the onion, celery, carrot, garlic, thyme, bay leaves and oregano then cook over a medium heat until the vegetables have softened and taken on a little colour.

  • 4.

    Add the cooked mince to the pan and stir

  • 5.

    Add the tinned tomatoes, the tomato puree, anchovy essence and Worcestershire sauce, then stir to combine.

  • 6.

    Then add the red wine and stock

  • 7.

    Bring to the boil and reduce to simmer, stirring from time to time for about 2 hours. Season to taste, if the liquid reduces too much, top up with water.

  • 8.

    Once the mince is ready pour it into a large oven dish and allow to cool

  • 9.

    Meanwhile, Preheat the oven to 200oC / 7oz

  • 10.

    Then steam or boil the cauliflower in boiling water for about 5 minutes until just tender but retaining some firmness. Drain and mash.

  • 11.

    Meanwhile in a sauce pan over a low heat beat together the cheese, cream, mustard, Worcestershire sauce and yogurt with a little nutmeg and black pepper.

  • 12.

    Then take your cooled mince and cover with the mashed cauliflower on top and pour the cheese sauce all over the cauliflower, coating evenly.

  • 13.

    Sprinkle with cheddar cheese and cook in the oven for 1 hour if the mince was cold from the fridge or 40 minutes if the mince was at room temperature.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Merlot and Cabernet are the best wines to pair with Shepherd's Pie.


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