Proper Sunday Shepherd's Pie with Cheddar-Mustard Mash

⏱ 95 min · Serves 6

Slow-simmered lamb mince in a rich rosemary gravy, hidden under a cloud of buttery mash spiked with sharp cheddar and English mustard. The top goes deep golden and craggy under the grill \u2014 exactly the bit everyone fights over.

Per serving: 790 kcal · 39.0g protein · 56.0g carbs · 44.0g fat

Ingredients

• 1 tbsp olive oil
• 750g lamb mince
• 1 large onion, finely diced
• 2 carrots, finely diced
• 2 celery sticks, finely diced
• 3 garlic cloves, crushed
• 2 tbsp tomato puree
• 1 tbsp Worcestershire sauce
• 2 tsp chopped fresh rosemary (or 1 tsp dried)
• 2 bay leaves
• 1 tbsp plain flour
• 400ml lamb or beef stock
• 150ml red wine (or extra stock)
• 150g frozen peas
• Salt and black pepper
• 1.2kg floury potatoes (Maris Piper or King Edward), peeled and cut into chunks
• 70g butter
• 100ml whole milk, warmed
• 100g mature cheddar, grated
• 1 tsp English mustard

Method

1. Heat the oil in a large, wide pan over high heat. Brown the lamb mince in two batches, breaking it up, until well coloured, about 6 minutes per batch. Scoop out with a slotted spoon, leaving the fat behind.
2. Lower the heat to medium, add the onion, carrot and celery and cook for 8-10 minutes until softened. Stir in the garlic and cook 1 minute.
3. Return the lamb to the pan with the tomato puree, Worcestershire sauce, rosemary and bay leaves. Stir for 2 minutes, then sprinkle over the flour and stir well.
4. Pour in the wine, let it bubble for 2 minutes, then add the stock. Season, bring to a simmer and cook uncovered for 30 minutes, stirring now and then, until thick and glossy. Stir in the peas and fish out the bay leaves. Taste and adjust seasoning.
5. Meanwhile, boil the potatoes in well-salted water for 15-18 minutes until completely tender. Drain and leave to steam-dry in the colander for 3 minutes.
6. Mash the potatoes until smooth, then beat in the butter, warm milk, mustard and half the cheddar. Season generously.
7. Heat the oven to 200C/180C fan. Tip the lamb into a 2-litre baking dish. Spoon the mash over in dollops, then spread to seal the edges and rough up the surface with a fork. Scatter over the remaining cheddar.
8. Bake for 25-30 minutes until bubbling at the edges and golden on top. Rest 5 minutes before serving, with buttered greens or pickled red cabbage.