by Christopher Bull

Created on: January 15, 2009   Last Updated: January 16, 2009

CHEESY SHEPHERDS PIE

Shepherds pie has long been a classic Brtish favorite, especially for the average hard working class family.There is nothing more enjoyable after a hard days graft than sitting down to a lovely plate of shepherds pie served with a rich gravy and some freshly picked steamed vegetables.This recipe is a variation on a classic with a twist using a strong Cheddar such as a Lincolnshire poacher, or similar.

INGREDIENTS:

1LB lean freshly minced lamb

2xmedium sized onions finely chopped

2xmedium carrots finely chopped

1pt lamb stock

1tblspn sunflower oil

Worcester sauce

gravy granules

freshly chopped mint

3lbs Maris piper peeled and chopped potatoes

3 oz butter,3tablespoons single cream,1 egg yolk,teaspoon English mustard

8 oz strong cheddar cheese

salt and pepper

METHOD:

In a thick bottomed pan heat the sunflower oil, then add the chopped onions and sweat gently until caramelised.

Add carrots and sweat for a couple of minutes then add mince and lightly brown,next add the stock and simmer for 45 minutes.

Stir in chopped mint, seasoning , 1 tablespoon of Worcester sauce and enough granules to thicken. Check to taste then pour into oven ware dish and allow to cool.

Cover potatoes with cold water, season with salt and bring to boil then simmer for 14 minutes.

Drain potatoes then cover with lid and allow to dry out, then add butter,cream , egg yolk , seasoning and cream.

Add 4 oz of the cheese and the mustard to the potato and mix thoroughly then top the mince mixture with the potato and sprinkle the rest of the cheese on top and put in a preheated oven 180c fan assisted for approximately 45 minutes

Serve with a rich lamb gravy and steamed savoy cabbage and baby carrots.

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