Shepherd’s Pie

Method

1. 01

   Step 1: Boil the potatoes

   Peel the potatoes, cut them into large chunks, cover with cold salted water and simmer for 20 minutes from the boil, until a knife slides in without resistance.

2. 02

   Step 2: Brown the lamb

   Meanwhile, heat the oil in a wide frying pan over high heat and cook the lamb for 8–10 minutes, breaking it up, until well browned. Spoon off the excess fat, leaving about 1 tablespoon.

3. 03

   Step 3: Add the vegetables

   Add the onion, carrots and celery and cook over medium heat for 7–8 minutes until soft. Stir in the garlic, tomato paste and flour and cook for 2 minutes more, until the paste darkens.

4. 04

   Step 4: Simmer the filling

   Pour in the stock, add the Worcestershire sauce and thyme and simmer uncovered for 20 minutes, until the gravy is thick and glossy. Stir in the peas, season and spread the filling in a 20 × 30 cm baking dish.

5. 05

   Step 5: Make the mash

   Heat the oven to 200 °C (400 °F). Drain the potatoes and let them steam dry in the pot off the heat for 2 minutes, then mash with the butter, hot milk and yolk. Season well; the mash should be smooth and stiff enough to hold its shape.

6. 06

   Step 6: Top the pie

   Spoon the mash over the filling, spread it right to the edges to seal everything in, then rake the surface with a fork.

7. 07

   Step 7: Bake

   Set the dish on a baking sheet and bake for 25–30 minutes, until the ridges are golden brown and the gravy is bubbling up at the sides.

8. 08

   Step 8: Rest

   Let the pie stand for 10 minutes before serving so the filling firms up and the portions hold.