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Cover: A dish for all seasons

18Jul 12

Rich Shepherd’s Pie with Red Wine Stock

Rich Shepherd's Pie with Red Wine Stock

Have a go at this rich shepherd’s pie with red wine stock, using the best of the season’s lamb. (For a a more vegetarian-friendly aubergine bake, try this baked aubergine parmesan with tofu pesto.

What you need:

  • 450g minced lamb
  • 1 medium onion, finely sliced
  • 2 cloves of garlic, minced or crushed
  • 90ml extra virgin olive oil
  • 2 carrots, cut into small cubes
  • 2 aubergines, cut into small cubes
  • A generous splash of Worcester sauce
  • 2.5 tbsp tomato purée
  • 100ml red wine
  • 90ml lamb, beef or chicken stock
  • Pinch of sugar
  • 4 medium tomatoes, diced
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh parsley, chopped
  • 3-4 floury potatoes, King Edward or Maris Piper, peeled and cut
  • 2 tbsp butter
  • Splash of milk
  • Salt and fresh ground black pepper to season

What to do:

  1. Preheat the oven to 180ºC.
  2. Boil the potatoes in a large pan of salted water for around 15-20 minutes, checking to see if they are tender with a sharp knife.
  3. Whilst the potatoes are cooking, make the pie filling:  Dry fry the lamb mince in a hot, wide and high-sided pan, until browned all over.  This will take around 5 minutes.  Transfer the lamb to a sieve over a bowl to drain.
  4. Meanwhile, add some of the olive oil to the frying pan, and sauté the onions and garlic together for 4-5 minutes until soft.
  5. Combine in the carrots, aubergines and the remaining olive oil (see how much oil the aubergines absorb when they cook!) and cook on for another 5 minutes or so.
  6. Add the drained lamb back to the pan, splash over with the Worcester sauce, pour in the tomato purée, add the pinch of sugar, and continue cooking for another 5-6 minutes, stirring the ingredients well.
  7. Now pour in the hot stock and the wine.  Season with salt and pepper.  Stir, and bring the liquid up to the boil.  Reduce the heat to a simmer and cook for another 6-8 minutes.  Add in the chopped tomatoes, the fresh parsley and thyme.
  8. Once the potatoes are cooked, drain them, pat them lightly with kitchen paper and mash them.  Add in the milk and butter, combining the ingredients together.
  9. Transfer the pie filling into a large oven proof dish and cover over with the mashed potato.  Use a fork to create plough lines, and bake the pie in the oven for around 20-30 minutes, until the lamb filling is bubbling and the potato turns golden brown.

Less than 30 minutes to prepare, 40 – 60 minutes to cook

Makes 4 servings

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One comment

  1. Does lamb really have a season? This seems like a really good dish for winter!

    Reply

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