The Very Best Shepherds Pie

I was flicking through my Delicious magazine and came across a recipe for shepherds pie by the head chef at The Ivy.

It looked good and what really caught my eye was the fact the recipe calls for both lamb and beef mince. Plus, if it's one of the best selling dishes at The Ivy then it's good enough for me!

This is another dish I had never attempted to make before but will be making this again as it was the best shepherds pie I've ever tasted.

You can either serve in one big dish or individual dishes like I did.

Ingredients:

• 400g lean lamb mince
• 400g good quality beef mince
• Sunflower oil for frying
• 2 shallots, finely chopped
• 3 fresh thyme sprigs, leaves picked
• 200g button mushrooms, quartered 
• 2 medium carrots, finely chopped
• 1 tbsp tomato purée 
• 400g can chopped tomatoes
• 150ml red wine
• 2 tbsp plain flour
• 4 tbsp Worcestershire sauce
• 300ml fresh veal or beef stock 
• 3 fresh oregano sprigs, leaves picked and chopped

For the topping:

• 1kg potatoes (King Edward or maris piper), peeled and chopped into equal chunks
• 50g unsalted butter
• 50g strong cheddar, grated

Put the lamb and beef mince in a bowl, drizzle with a little oil, then mix well with your fingers. Heat a large frying pan until smoking, then cook the meat, mixing continuously, for about 5 minutes or until lightly browned. Transfer the meat and juices to a bowl. 

In the same frying pan, heat a little oil, then gently cook the shallots, thyme, mushrooms and carrots for about 8 minutes. Return the mince and juices to the pan, then mix in the tomatoes purée. Cook for 5 minutes.

Add the chopped tomatoes and red wine, then bubble to reduce for about 10 minutes. Add the flour and mix well, then add the Worcestershire sauce and stock, bring to the boil, then tedyce the heat and simmer for 25-30 minutes. Season with salt and pepper, taste and add more Worcestershire sauce if needed. Add the oregano, then set aside.

Heat the oven to 180C/160C fan/gas mark 4. Cook the potatoes in a large pan of boiling salted water, covered with a lid, for 15 minutes or until soft. Drain in a colander, then return to the pan and set over  a gentle heat to remove any excess moisture. Take off the heat. Using a masher or potato ricer, thoroughly mash the potatoes, then mix in the butter and season to taste.

Spoon the meat mixture into a 2 litre ovenproof dish or 6 individual ovenproof dishes. Top with the mashed potato, then sprinkle with the cheese. Bake in the oven for 45 minutes or until golden and piping hot.