Dominic Chapman's shepherd's pie recipe offers a few secrets on how to get it perfect. Adding egg yolks to the mash, which will give the top layer a golden crust, is just one of them. He suggests using Welsh Black Face lamb, a breed noted for its quality.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Bring a pot of water to the boil and then drop in the potatoes. Boil for 15 minutes or until the potatoes are tender. Drain and then add the butter. Mash the potatoes until all lumps are removed and set aside
500g of potato
120g of butter
Place the lamb in a large pot or casserole dish with a little oil and cook until nicely browned. Drain to remove any excess fat and then return to the pot
500g of lamb mince
Place the pot over a medium heat and add the white wine. Heat until reduced by half then add the vegetables and cook until they are softened but retain their crunch
125ml of white wine
500g of carrots
250g of onion
125g of celery
Add the stock and reduce until the meat has absorbed all the liquid. Add more stock if the pie mix is a little dry. Season with salt, pepper and thyme and stir in the ketchup and Worcestershire sauce
125ml of lamb stock
5g of thyme
1 tbsp of Worcestershire sauce
2 tbsp of ketchup
Mix in 2 egg yolks to the mash - this will give the mash topping a glossy finish - and then spoon into a piping bag. Pipe the mash on top of the pie filling until completely covered
2 egg yolks
Place the pot or dish in an oven set to 200°C/gas mark 6 and cook for around 30 minutes, or until golden brown and bubbling. Serve immediately
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.