Ingredients
- 2 tbs olive oil
- 1 onion, chopped
- 3 large carrots, peeled and diced
- 2 celery sticks, peeled and finely diced
- 600 g (4 cups) lean lamb mince
- 1 1/2 tsp Worcestershire sauce
- 400 g (2 cups) tinned chopped tomatoes
- 175 g (1 cup) tinned cannellini beans, drained
- 400 ml low-sodium lamb stock
- 1 kg (6 cups) new potatoes
- 4 tbs butter, melted
- 2 tbs whole milk, or double cream
- 1 small savoy cabbage, cored and roughly chopped
- Salt
- Freshly ground black pepper
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Method
Step 1.
Heat the oil in a large saucepan set over a medium heat until hot. Add the onion, carrot, celery, and a pinch of salt, sweating for 7-8 minutes until softened.
Step 2.
Add the beef and brown well all over. Stir in the Worcestershire sauce, chopped tomatoes, beans, and lamb stock.
Step 3.
Bring to a simmer, and then reduce the heat slightly, cooking uncovered for 30-40 minutes until slightly thickened.
Step 4.
In the meantime, cook the potatoes in a large saucepan of salted, boiling water until tender to the point of a knife, about 15-20 minutes. Preheat the oven to 180C (160C fan).
Step 5.
Drain the potatoes and return them to the pan they were cooked in. Cover and leave to cool for 5 minutes.
Step 6.
Add the butter and milk or cream, mashing until the potatoes are roughly broken up but not totally smooth. Season to taste with salt and pepper.
Step 7.
Season the lamb sauce with salt and pepper. Spoon into a rectangular baking dish and top with the mashed potato mixture.
Step 8.
Bake until golden on top and piping hot in the middle, about 30-40 minutes. Remove from the oven and let stand for 5-10 minutes.
Step 9.
In the meantime, steam the cabbage in a steaming basket set over a half-filled saucepan of simmering water, about 3-4 minutes. Drain and serve alongside the shepherd’s pie.
Serves 4 – 6 |
