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HexClad’s shepherd’s Pie
Course: Main
Check out this delicious HexClad recipe.
Serves: 6
Cooks in: Preparation Time: 10 minutes , Cooking Time: 40 minutes
Difficulty: Medium
Ingredients
600g Lamb mince
1 large onion finely chopped
2 carrots finely diced
1 sprig rosemary, finely chopped
1tbsp tomato paste
1 tbsp flour
150ml red wine
400ml chicken stock
1 tbsp Worcestershire sauce
150g frozen peas
For the mash:
1kg Maris Piper potatoes, chopped into 2cm chunks
100g salted butter
75g cheddar cheese
Method
- Preheat the oven 200 degrees c
- Heat a 10 inch HexClad frying pan over a high heat
- Fry the lamb mince for a few minutes until golden, season. Remove to a bowl.
- Reduce to medium. Add the onion, carrot and rosemary. Season with salt. Cook, while stirring, for 5-8mins until the veg has softened
- Return the browned mince to the pan. Cook for 2 minutes
- Stir in the tomato paste, cook for 30 seconds then sctter in the flour and cook for another minute
- Add the wine, let it bubble away for a minute to reduce by half
- Add the stock and Worcestershire sauce. Simmer for around 25 minutes until you have a thick rich sauce. Add the peas for the last few minutes of simmering
- Meanwhile, cook the potatoes to steam dry for a few minutes before returning the potatoes to the pan
- Add the butter, mash until smooth. Season to taste
- Spoon the mashed potato, over the lamb in the skillet, spreading it evenly. Run a fork over the surface to fluff it up. Scatter over the grated cheese.
- Bake in a preheated oven for around 25 mins until golden and bubbly