SHEPHERD’S PIE RECIPE

SHEPHERD’S PIE:
Preheat the oven to 180°C/Gas 4. Place a large, wide frying pan or hob-proof casserole dish over a medium-high heat. Add a dash of oil and fry the mince in batches, seasoning each lot, until well browned. Add the garlic for the last 2 minutes. Transfer to a plate.
Put a little more oil in the same pan and cook the onion and leeks over a medium heat for 5–7 minutes, until completely softened. Add Worcestershire sauce to taste, then stir in the tomato purée.
Return the mince to the pan and stir well. Pour in the wine, scraping up any bits from the bottom. Bubble for a couple of minutes to burn off the alcohol, then add the stock and bring to the boil. Reduce to a simmer, then add the rosemary and adjust the seasoning as necessary. Cook gently for 10–15 minutes, until the sauce has reduced slightly and the flavours are well combined. Set aside to cool.
Meanwhile, prepare the topping. Boil the potatoes until tender, then drain and mash until smooth. Mix in the butter and seasoning, then add the spring onions and three-quarters of the cheese and mix again. Taste and adjust the seasoning as necessary. If the mash is too dry add a splash of milk to loosen.
Put the lamb mixture into a 28 × 22cm baking dish and top with the mashed potato. Sprinkle with the remaining cheese and a little salt and pepper. Bake for 15–20 minutes or until the potato is golden brown and the meat is bubbling underneath, and serve.

HOW TO CRISP UP MASHED POTATO:
Whenever you need to crisp up mashed potato, run the tines of a fork over the potato to form little ridges then put the potato in the oven and bake at 180°C/Gas 4 until golden. The ridges will help the potato to brown.

BRAISED PEAS AND CARROTS:
First make the mint butter. Put the ingredients for it into a bowl, add a few twists of pepper and mix well. Wrap in cling film and roll into a sausage shape. Chill until required.
Put a large knob of butter in a heavy-based sauté pan and place over a medium heat. When melted, add the carrots, toss well and add some salt and pepper. Pour in the stock, cover the pan with a lid and cook gently for 6–7 minutes.
Add the peas to the pan (plus a little extra stock if needed) and continue to cook for 3–4 minutes, until the peas are cooked through and the carrots are tender. Taste and adjust the seasoning as necessary.
Transfer the peas and carrots to a serving dish. Unwrap the mint butter, slice into discs and place a few on top of the veg. (Any leftover butter can be rewrapped and stored in the fridge for up to a week.) Serve immediately.