Shepherd's Pie

In the spirits of Duchess Catherine and Prince William's wedding, I made a British Classic Shepherd's Pie.

Shepherd’s Pie

Serves 4

Ingredients

2 tbsp olive oil

sea salt and freshly ground black pepper

1 pound minced lean lamb

1 large onion, finely grated

1 large carrot, finely grated

2 cloves garlic

2tbps Worcestershire sauce

1 tbsp tomato puree

Handful of thyme sprigs, leaves Picked

1 sprig of rosemary, needles chopped

1 cup red wine

1 ¼ Cup Chicken stock

1 ¼ pounds baking potatoes pealed, cut into chunks

3 ½ tablespoons butter

2 tablespoons hot milk, or heavy cream

3 tablespoon freshly grated parmesan cheese

2 extra large egg yolks

Method

1. Preheat the oven to 350. Boil salted water. Add the potatoes in the boiling water.
2. Heat olive oil in a large pan until hot, season the mince and fry in medium heat for 2-3 minutes.
3. Stir the onions and carrots into the minced, then grate the garlic in. 4-5 minutes
4. Add Worcestershire sauce, tomato puree, herbs, and cook for 1-2 minutes. Stirring constantly.
5. Pour in Red wine and reduce until almost completely evaporated, then add the chicken stock and simmer until the sauce has thickened. Then pour into a baking dish.
6. Drain the potatoes, and dry out in hot pot. Pass the through a potato ricer then beat in the egg yolks, followed by 2tbsp grated parmesan and butter.
7. Bake in the oven for 20-30 minutes until bubbling and golden brown.