Home Cooking by Rachel Allen

Author:Rachel Allen
Language: eng
Format: epub
Publisher: HarperCollins Publishers

Shepherd’s pie

SERVES 4–6

I couldn’t write a book on home cooking without including shepherd’s pie. This classic was originally made using leftover roast lamb, which was then minced. Every family has its favourite dishes, and this is definitely one of ours.

50g (2oz) butter

1 large onion, peeled and chopped

1 large carrot, peeled and finely chopped

2 sticks of celery, trimmed and finely chopped

Salt and freshly ground black pepper

1kg (2lb 3oz) minced lamb (not too lean)

250ml (9fl oz) chicken stock

1 tbsp Worcestershire sauce

2 tbsp tomato purée

2 tbsp roux

1–2 tbsp tomato chutney (optional)

1kg (2lb 3oz) mashed potato

Large pie dish or four individual dishes

1 Melt the butter in a large saucepan (or lidded, ovenproof pan, if cooking in the oven – see below) on a low heat, add the onion, carrot and celery and season with salt and pepper. Cover with a butter wrapper, or a disc of greaseproof paper, and a lid and cook for 8–10 minutes until soft but not browned.

2 Remove the lid and paper, add the minced lamb, increase the heat and cook, stirring regularly, for a few minutes until the meat changes colour. Pour in the stock and stir in the Worcestershire sauce and tomato purée. Bring to the boil, then reduce the heat, cover the pan with the lid and continue to cook for about 20 minutes or until the meat is fully cooked, taking care not to let it burn on the bottom.

3 Strain the cooked mince and vegetables through a sieve placed over another large saucepan to catch the cooking liquid. Return the mince to the original pan, cover with a lid to keep warm, then bring the liquid back up to the boil. Add 1 tablespoon of the roux, a little at a time, and whisk into the liquid until it has thickened, adding the rest of the roux if you would like the sauce a little thicker. Tip the mince mixture back into the sauce, stir in the tomato chutney (if using) and check the seasoning, adjusting if necessary.

4 Preheat the grill to high and (if eating straight away) the oven to 180°C (350°F), Gas mark 4.

5 Pour the mixture into the pie dish or individual dishes. Spoon the mashed potato over the top, spread with a fork and grill for a few minutes to brown the potato slightly. (The pie can easily be prepared in advance and, once assembled, left to cool before placing in the fridge for up to 48 hours or freezer until needed.) Bake the shepherd’s pie in the oven for 20–25 minutes or longer if from the fridge or freezer, until hot and bubbling. Serve at once with your favourite green vegetable.

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