Slow-cooked shepherd’s pies

Using lamb shoulder, instead of mince, and slow-cooking it until melt-in-the-mouth is the real game-changer in this British classic.

Nutritional info per serving

Calories 803kcals
Fat34.8g fat (16.3g saturated)
Protein55.8g
Carbohydrates52.3g (13.3g sugars)
Fibre1.4g
Salt1.4g

INGREDIENTS

Light olive oil or vegetable oil for browning

1.3kg sheep bear, diced

1 onion, finely cut

1 fat garlic clove, pulverized

400g carrots, cut corner to corner 1cm thick

2 leeks, cut corner to corner

1cm thick

60g plain flour

2 tbsp tomato purée

300ml red wine

400g tin cleaved tomatoes

300ml sheep/meat stock

A couple of new thyme and additionally rosemary sprigs

2 tbsp Worcestershire sauce

For the fixing

1kg maris flute player potatoes, cut into 3cm lumps

50g spread

100g develop cheddar, ground

You'll additionally require…

Extensive, shallow flameproof dish with a cover

6 x 300ml pie dishes

METHOD

01.Heat the broiler to 160°C/140°C fan/gas 3. Warmth a glug of oil in the dish and, when hot, include the diced sheep bear. Singe on a high warmth for 10 minutes, mixing from time to time, until seared everywhere. Put the sheep aside on a plate.

02.Add somewhat more oil to the goulash, turn down the warmth and include the onion. Tenderly sear for 5 minutes, at that point include the garlic, carrots and leeks and broil for an additional 10 minutes, mixing once in a while.

03.Return the sheep to the goulash, blend in the flour and cook for 2-3 minutes, at that point include the tomato purée and red wine. Mix well, turn up the warmth and air pocket the wine for a couple of minutes to lessen, at that point include the hacked tomatoes, stock, herbs and Worcestershire sauce. Mix once more, season with salt and pepper and put the cover on the dish. Exchange to the stove and cook for 2 hours or until the point when the meat is delicate.

04.4 Put the potato lumps in an extensive container and cover with cool water. Convey to the bubble, at that point stew for 20 minutes or until delicate. Deplete well, set back in the skillet and leave to steam dry for a moment or something like that, at that point squash with the spread until smooth. Taste, season well with salt and pepper and put aside.

05.When the sheep is prepared, expel the sprigs of herbs from the sauce, taste and season (you should need to include somewhat more Worcestershire sauce). Gap the sheep blend equitably among the 6 pie dishes, at that point top with the squash. Then again leave the sheep in the shallow goulash and best with the crush or spoon into a preparing dish.

06.Scatter the ground cheddar over the pie(s) and prepare for 25-30 minutes (see Make Ahead) until the point that the tops are brilliant and the stew rises out around the sides. Leave to remain for 10 minutes, at that point present with buttered greens or peas.