Dish of the month

Jason Atherton (Sael, Row on 5)

Few dishes capture the comforting spirit of British home cooking quite like shepherd’s pie. Its origins date back to the late 18th century, when it was commonly prepared as a practical way to use leftover meat from a Sunday lamb roast. The meat would be minced and gently cooked with gravy and vegetables, then topped with a generous layer of mashed potato before being baked until golden.

For me, shepherd’s Pie carries a strong sense of nostalgia. It was a dish my mum would often make when she was busy working at our guest house. She would leave a tray of it ready for my sister and me, warm and comforting, filled with rich gravy and savoury minced lamb. We would simply share it between us, and somehow it always tasted even better that way. Simple, hearty and deeply satisfying, shepherd’s pie remains one of those timeless dishes that feels like home with every bite.

 

Shepherd’s Pie

(Serves 4-6)

 

Lamb ragu

500g lamb mince
1 tin of chopped tomatoes
1⁄2 onion
1carrot
1 celery stick
4 cloves of garlic
250g tomato paste
700ml of lamb stock, stock cubes work perfectly 2 sprigs of Rosemary
2 sprigs of thyme
200ml red wine
1 tbsp Worcester sauce
1 tbsp Brown sauce
Salt and pepper

In a large hot pan add some oil and sear the lamb mince till all the mince is cooked and browned. Peel the mirepoix (celery, carrot and onion) and blend to a paste.

Add the veg to the pan and roast till golden in colour. Add the mince back in to the pan and add the tomato puree cook out for five minutes and deglaze with the red wine. Reduce till all the liquid is almost gone. Blend the tinned tomato’s and add them to the pan. Chop the herbs finely and add them to the pan. Top up the pan with the lamb stock and cook for around 3 hours or until the liquid has reduced to 1/4.

Potato topping

500g store bought mash potato

100g mature cheddar cheese

100g butter
100ml milk

2 egg  yolks

 

Add the potato to a pan and gently warm. In a separate pan and the butter and milk and bring to a boil. Combine to the potato while whisking to get rid of any lumps. Increase the heat and add the cheese. Mixing well till all the cheese has melted and combined. Set aside to cool slightly and then beat in the egg yolks

Spoon on top of the chilled meat mix and chill until required. Cook in a preheated 200-degree fan oven for approximately 40 minutes or until golden brown and piping hot in the centre. Finish with freshly grated parmesan.

Finish with the brown sauce and Worcester sauce. Add salt and pepper until your desired seasoning is reached.