Shepherd's Pie Recipe - Great British Chefs

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.

Ingredients

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Metric

Imperial

500g of lamb mince
500g of carrots, sliced
250g of onion, diced
125g of celery
5g of thyme
125ml of white wine
125ml of lamb stock
1 tbsp of Worcestershire sauce
2 tbsp of ketchup
500g of potatoes
2 egg yolks
oil
salt
pepper
120g of butter

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Piping bag and nozzle

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 potatoes
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
oil

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
salt
pepper
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