Ingredients
- * About 1kg leftover roast lamb, coarsely chopped
- 1 tbsp olive oil
- 2 onions, chopped
- Any juices or gravy saved from the joint, and/or concentrated lamb stock made from the bone
- 1 small glass of red wine
- 1-2 tbsp tomato ketchup
- 1-2 tbsp Worcestershire sauce
- Up to 1kg creamy mashed potato (made with 1kg large, floury potatoes, 150ml whole millk and 50g butter)
- Salt and freshly ground black pepper
METHOD
How to make Hugh's mum's shepherd's pie
1. Heat the olive oil in a large frying pan or wide saucepan big enough to accommodate all of the ingredients. Brown the meat in the pan, then remove onto a plate.
2. Sweat the onions in the same pan until just beginning to turn lightly golden. Return the meat to the pan, along with any gravy, juices or stock, the wine and a tablespoon each of ketchup and Worcestershire sauce, then season with salt and pepper. Simmer gently for a few minutes, adding a little water if the mixture looks dry. Taste for seasoning and add a little more ketchup, Worcestershire sauce, salt or pepper, as you see fit. Simmer gently for another 20-30 minutes, until the meat is tender and the flavours well blended. Do a final taste for seasoning and adjust as necessary. Again, add a little more water, or wine, to loosen the mixture if you think it needs it.
3. Put the meat in a pie dish or casserole dish and pile the mash on top, covering the meat completely. Use a fork to rough up the surface of the mash. Bake in a fairly hot oven (200°C/Gas Mark 6) for 30-40 minutes until the mash is nicely browned on top and the sauce is bubbling up around the edges. Serve at once, ideally with minted peas.
Serves 4-6 Taken from River Cottage Meat by Hugh Fearnley-Whittingstall (http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/hugh-s-mum-s-shepherd-s-pie-recipe)
Crafts and Life 
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