Shepherd's pie
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
Equipment
- Piping bag and nozzle
Method
2
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
4
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
5
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
6
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
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Shepherd's pie
