Shepherds' pie

by Antony Worrall Thompson

from Food and Drink

Serves 4

Preparation time 30 mins to 1 hour

Cooking time 1 to 2 hours

Ingredients

25g/1oz dripping

1 large onion, finely chopped

1 small tin chopped tomatoes

1 tbsp plain flour

225ml/7 ˝ fl oz chicken, beef or lamb stock

450g/1lb minced lamb

1 tsp anchovy essence

10ml/2sp Worcester sauce

2 bay leaves

2 sprigs of thyme

salt and pepper

For the mash

700g/1 ˝ lb potatoes

55ml/ 2 fl oz milk

75g/3oz butter

1 egg yolk

Method

1. In a large non-stick casserole dish heat 1 oz of dripping. Add 1 large onion and cook for a further 5 mins.

2. Meanwhile, in a large frying pan, heat a little olive oil and fry the mince up evenly and cook, until browned. While the meat is frying, break up any lumps with the back of the spoon.

3. Stir the onions in the pan and add 1 tablespoon of plain flour (this helps to thicken the juices) and stir. Mix well and add 2 bay leaves, 2-3 sprigs of thyme and the anchovy essence and stir.

4. To the onion mix add the chopped tomatoes, stock (keep a little aside, for putting into the mince pan to de-glaze the pan) and Worcester sauce.

5. Add the cooked mince and then pour the stock mixture into empty mince pan, scraping off any bits of mince left in the pan. Pour the remaining stock into the pan containing the sauce mixture.

6. Bring the mixture to the boil, adding a pinch of pepper and let it simmer for about 45 minutes.

7. Boil the potatoes, sieve and put into a bowl. Add the butter and egg yolk, and mash together. Season with salt and black pepper.

8. Pour the meat into an ovenproof dish and spread the mash on top, smooth over and mark with a spatula.

9. Put the dish into the oven-gas mark 6 until it is bubbling and golden.