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Shepherd's Pie with Lamb and Root Vegetable Mash
A comforting and hearty Shepherd's Pie, featuring a rich lamb and vegetable filling topped with a creamy mash of potatoes and root vegetables.
đ§ Ingredienser
- 750 g Ground lamb
- 1 large Onion(finely chopped)
- 2 medium Carrots(finely diced)
- 2 Celery stalks(finely diced)
- 3 Garlic cloves(minced)
- 2 tbsp Tomato paste
- 2 tbsp Worcestershire sauce
- 500 ml Beef or lamb broth
- 1 tbsp Fresh rosemary(chopped)
- 1 tsp Fresh thyme(chopped)
- 500 g Potatoes(peeled and cubed)
- 250 g Parsnips(peeled and cubed)
- 50 g Butter
- 100 ml Milk(warm)
- to taste Salt
- to taste Black pepper
- 2 tbsp Olive oil
đšâđł Instruktioner
- 1
Preheat oven to 200°C (180°C fan/Gas Mark 6).
đĄ Proffstips: Ensure oven is fully preheated before placing the pie inside. - 2
Heat olive oil in a large oven-safe pan or casserole dish over medium-high heat. Add the ground lamb and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- 3
Add the chopped onion, diced carrots, and diced celery to the pan. Cook until softened, about 5-7 minutes.
- 4
Stir in the minced garlic and tomato paste, and cook for 1 minute until fragrant.
- 5
Pour in the beef or lamb broth and Worcestershire sauce. Add the chopped rosemary and thyme. Bring to a simmer, then reduce heat and cook for 10-15 minutes, allowing the sauce to thicken slightly.
- 6
While the filling simmers, boil the cubed potatoes and parsnips in salted water until tender, about 15-20 minutes. Drain well.
- 7
Mash the boiled potatoes and parsnips with butter and warm milk until smooth and creamy. Season with salt and pepper to taste.
đĄ Proffstips: For an extra creamy mash, use a potato ricer. - 8
Pour the lamb filling into an ovenproof dish if not already in one. Spread the root vegetable mash evenly over the top.
đĄ Proffstips: You can create decorative patterns with a fork on the mash. - 9
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.
- 10
Let stand for 5-10 minutes before serving.
đĄ Proffstips
- âFor a richer flavour, use a good quality lamb mince.
- âDon't overcook the lamb filling, as it will continue to cook in the oven.
- âEnsure the mash is not too wet, or it will make the topping soggy.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a splash of red wine to the lamb filling for extra depth of flavour.
- Incorporate other root vegetables like swede or celeriac into the mash.
- Top with grated cheese for a cheesy crust.