Shepherd’s Pie - Pub Grub - Episode 5 british food recipe

In this series, I’ll be showing you how to cook Delicious British Pub Food! Recipe for Shepherd’s Pie Serves 6-8 Ingredients: 1kg Lamb Mince - @macburnhamfamilybutchers 2 tbsp olive oil 1 large onion, diced 1 large carrot, diced 1 stick of celery, diced 2 cloves garlic, minced 2 tbsp Worcestershire sauce 1½ tbsp tomato paste 2 sprigs of fresh thyme, finely chopped 1 sprig fresh rosemary, finely chopped 1 cup red wine 1 cup chicken stock 2kg potatoes (peeled and cut into chunks) 2 egg yolks ¼ cup cream 4 tbsp butter 7 tbsp parmesan cheese, grated 1 cup cheddar cheese, grated 1 jar of pickled red cabbage to serve Method: Preheat your oven to 180C. In a large pan, heat the oil until it’s hot. Season the ground lamb and cook it in the hot oil over moderate to high heat for 2-3 minutes. Add the onions, carrot, and celery to the lamb and stir in minced garlic. Next, add Worcestershire sauce, tomato paste, and herbs, cooking for 1-2 minutes while stirring constantly. Pour in the red wine and let it reduce until almost entirely evaporated. Then, add the chicken stock, bring it to a boil, and let it simmer until the sauce thickens. Season with salt and pepper to your taste. Meanwhile, boil the potatoes in salted water until tender. Drain the potatoes and return them to the hot pan over low heat to dry briefly. Mash the potatoes using a potato ricer or masher, and while mashing, add butter, cheddar cheese, cream, and two egg yolks. Season to taste. Spread the lamb mixture evenly on the bottom of an ovenproof dish. Generously layer the mashed potatoes on top of the lamb mixture using a large spoon. Fluff the top with a fork to create crispy bits. Sprinkle the remaining parmesan on top and season. Bake in the oven for around 20 minutes until it’s bubbling and golden brown. Serve with some pickled red cabbage Enjoy!

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