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Shepherd's Pie

Who doesn't love shepherd's pie? If you don't polish this off in one sitting, you'll discover that it tastes even better on day two!


  • For the filling

  • For the topping


  • 1.

    Soften the butter and sweat the finely chopped vegetables and garlic. 

  • 2.

    Add the green peppercorns, fry for a couple of minutes then stir in the minced lamb. 

  • 3.

    When the lamb is sealed and lightly coloured add the tomato puree and the flour.  Cook for 2 inutes then add the chopped herbs, bayleaf, Worcestershire sauce and lamb stock. 

  • 4.

    Gently simmer for 45 minutes. Remove from the heat, place in an earthenware oven dish and allow to cool.  Place in the fridge to set.

  • For the topping :

  • 1.

    Mash the potatoes and artichokes to a puree over a moderate heat, adding the butter, cream and seasoning. 

  • 2.

    When smooth, remove from the heat and stir in the egg yolk. 

  • 3.

    Pour the potato and artichoke mix over the mince and place in a preheated oven at 170 degrees for 30 minutes. Serve with buttered Savoy cabbage.

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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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