Ian’s Shepherd’s Pie


500 g of lamb mince

1 large onion, 1 large carrot, 2 cloves of garlic

1 cup red wine, 1 cup chicken stock

some thyme and rosemary

2 tablespoons Worcestershire sauce78217

1 1/2 teaspoons tomato paste

1,5 kg of potatoes

4 tablespoons butter

2 egg yolks

3/4 cup milk

6 tablespoons parmesan cheese

Grate the onion, carrot and garlic. Season the lamb with salt and pepper. Fry the mince over a moderate heat for 4 minutes in some olive oil. Mix in the grated onion, carrot and garlic. Add Worcestershire sauce, tomato purée, rosemary and thyme. Stir constantly while cooking for 3-4 minutes. Pour in the red wine and reduce until most of the moisture is gone. Add in chicken stock, turn up the heat and let come to a boil. Cook until the lamb mixture has thickened. Taste and add salt and pepper to liking.

Meanwhile cook the potatoes for 20 minutes, then drain the water. Add the eggs, butter and milk, mash until smooth. Mix in 2 tablespoons grated parmesan cheese. Taste, add salt and pepper. PRE-HEAT oven to 180 degrees celsius.

Spoon the lamb mixture into a large oven-proof dish, then cover with the mashed potatoes. Cover the potatoes with the rest of the grated parmesan and fluff up the mashed potato topping with a fork. Bake for 20 minutes, until golden brown. ENJOY!