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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.
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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
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
oil
3
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
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
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
Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.
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Shepherd's pie
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