Shepherd’s Pie with a Twist

Serves: 4–6
Prep time: 20 mins
Cook time: 1 hour

Ingredients

For the lamb filling

• 800g Wiltshire lamb mince
• 2 tbsp olive oil
• 2 medium onions, finely diced
• 2 carrots, finely diced
• 2 sticks celery, finely diced
• 3 cloves garlic, minced
• 2 tbsp tomato purée
• 200ml red wine
• 400ml lamb or beef stock
• 2 tsp Worcestershire sauce
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp fresh thyme leaves
• 150g cooked puy lentils (optional but adds great texture)
• Salt & pepper

For the mash topping

• 600g sweet potatoes, peeled and chopped
• 300g parsnips, peeled and chopped
• 50g butter
• 75ml double cream or whole milk
• 75g mature cheddar, grated
• 1 tsp wholegrain mustard
• Pinch of nutmeg
• Salt & pepper

Method

1. Heat oil in a large pan and brown the lamb mince in batches. Remove and set aside.
2. In the same pan, sauté onions, carrots, celery and garlic until softened. Stir in tomato purée and cook for 2 minutes.
3. Deglaze with red wine, then simmer until reduced by half.
4. Return lamb to the pan with stock, Worcestershire sauce, rosemary, thyme and lentils. Simmer uncovered 30–40 minutes until thick and glossy. Season.
5. Meanwhile, boil sweet potatoes and parsnips until tender. Drain and mash with butter, cream, cheddar, mustard, nutmeg, salt & pepper.
6. Preheat oven to 200°C (fan 180°C). Spoon filling into a baking dish, top with mash, fork the surface for ridges, and bake 25–30 minutes until bubbling and golden.

Serve with: seasonal greens or braised red cabbage.

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