Shepherd's Pie is always a crowd-pleaser, and Michel Roux's recipe will ensure that not a crumb of this hearty dish is leftover.
Ingredients
For the Mince:
For the Mashed Potato:
Method
- Preheat the oven to 180C/350F/Gas 4. Scrape the meat off the lamb bone and put through a mincer with the carrot, celery, parsley and shallot, adding to a large bowl as you go. If you haven’t got a mincer then chop everything finely or pulse in a food processor until everything is finely chopped. Add the roasted garlic cloves popped from their skins (or fresh garlic) the ketchup and about 200ml left over gravy. Season with salt & pepper then mix well.
- Press the mixture into an ovenproof dish. Mash together the cooked potatoes with butter to taste and a dash of milk and top the meat with the potatoes. Use a fork to make a pretty design on top.
- Cook in the oven for 30 minutes until it’s piping hot and lightly golden-brown on top.
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