Jamie Oliver Shepherd's Pie Recipe
This recipe combines tender lamb with a crispy potato topping and a rich homemade gravy to create a comfort dish like no other.One of my favorite things about this dish is how the flavors meld together beautifully, making it a go-to meal for family dinners.Don't rush the cooking process; letting it simmer for a while makes all the difference in achieving that melt-in-your-mouth texture.
Servings: 4
Ingredients
- 1 kg Potatoes
- 500 g Lamb minced
- 2 Onions
- 2 Carrots
- 2 Sticks Celery
- 2 tbsp Tomato Purée
- 1 tbsp Worcestershire Sauce
- 500 ml Beef Stock
- 50 g Butter
- 50 ml Milk
- Sea Salt to taste
- Black Pepper to taste
- Olive Oil for cooking
- Fresh Rosemary optional
Instructions
- Preheat your oven to 200°C (400°F).
- Peel and chop the potatoes into even-sized chunks.
- Boil in salted water for about 15 minutes until tender.
- Drain and mash with butter and milk until smooth.
- While the potatoes are boiling, heat a large pan over medium heat.
- Add a splash of olive oil, then add the minced lamb.
- Cook until browned, breaking it up with a wooden spoon.
- Transfer the mince to a plate and set aside.
- In the same pan, add a bit more olive oil if needed.
- Finely chop the onions, carrots, and celery.
- Add the vegetables to the pan and cook for about 10 minutes until softened.
- Return the lamb to the pan with the cooked vegetables.
- Stir in tomato purée and Worcestershire sauce, and cook for another 2 minutes.
- Pour in the beef stock and bring to a boil.
- Reduce the heat and let it simmer for 15 minutes.
- Transfer the lamb mixture to a baking dish, spreading it out evenly.
- Spoon the mashed potatoes over the top, using a fork to create peaks.
- Bake for 20-25 minutes until the top is golden and crispy.
- Serve hot and enjoy!