Proper Shepherd's Pie with Rosemary Lamb and Cheddar Mash

⏱ 90 min · Serves 6

Slow-simmered minced lamb with rosemary, Worcestershire sauce and a splash of red wine, crowned with fluffy cheddar mash and baked until the peaks are golden and crisp. Comfort food that earns its place at the Sunday table.

Per serving: 755 kcal · 36.0g protein · 54.0g carbs · 43.0g fat

Ingredients

• 1.2kg floury potatoes (Maris Piper or russet), peeled and cut into chunks
• 75g butter
• 100ml whole milk, warmed
• 75g mature cheddar, grated
• 2 tbsp olive oil
• 750g minced lamb
• 1 large onion, finely chopped
• 2 carrots, finely diced
• 2 celery sticks, finely diced
• 3 garlic cloves, minced
• 2 tbsp tomato purée
• 2 tbsp plain flour
• 150ml red wine
• 400ml lamb or beef stock
• 2 tsp Worcestershire sauce
• 1 tbsp finely chopped fresh rosemary
• 2 bay leaves
• 150g frozen peas
• Salt and freshly ground black pepper

Method

1. Heat 1 tbsp oil in a large deep frying pan or casserole over high heat. Brown the lamb in two batches, breaking it up, about 5 minutes per batch. Lift out with a slotted spoon and set aside.
2. Lower the heat to medium, add the remaining oil, then the onion, carrots and celery. Cook 8-10 minutes until softened. Stir in the garlic and rosemary for 1 minute.
3. Stir in the tomato purée and flour and cook 2 minutes. Pour in the red wine, scraping the base, and let it bubble down by half.
4. Return the lamb, add the stock, Worcestershire sauce and bay leaves. Season, bring to a simmer, then cook uncovered for 30 minutes until thick and glossy. Stir in the peas and remove the bay leaves.
5. Meanwhile, boil the potatoes in well-salted water for 15-18 minutes until tender. Drain and steam-dry in the colander for 2 minutes, then mash with the butter and warm milk until smooth. Stir in half the cheddar and season well.
6. Heat the oven to 200C/180C fan/400F. Tip the lamb into a 2-litre baking dish. Spoon the mash over in dollops, then join up and spread to the edges. Fluff the top with a fork and scatter over the remaining cheese.
7. Bake for 30 minutes until bubbling at the edges and golden on top. Rest 10 minutes before serving with buttered greens.