The Best Shepherds Pie

Everyone thinks their shep's pie is the best but I beg you to try my one! I've had a lot over the years and this is, in my opinion, the best i have tasted (sorry mum). The equality of meat you use is very important as much of the cheaper minced lamb contains a lot of fat which needs be drained off, then you loose a lot of the flavour. Always try to buy organic as this is much leaner and tastier. Enjoy. Serves 4 (or 2 if you keep picking at it with a fork from the dish all night!) :

1 Onion - chopped

2 Large garlic cloves - sliced 

1 kg organic lean lamb mince (you can use beef for a cottage version but lamb is much more tasty)

2 carrots - chopped

1/2 bottle red wine 

1 beef or lamb stock cube (pref Callo organic as they are the best!)

1 stick of celery - sliced

1 tsp caraway seeds

1 tsp rosemary (a sprig of fresh if you can)

1 tsp steak seasoning

1 tsp tyme

2 bay leaves

1 bouquet di garni 

3 potatoes chopped into cubes

Large know of butter

1 tbsp wholegrain mustard

1 tbsp horseradish 

2 tbsp single cream

Start by heating a little oil in a deep dish that is suitable for the oven. Add the chopped onion, garlic and  herbs (excl the bay leaves and steak seasoning) and stir continuously until the onions clear. Now add the minced lamb and brown with the onions. Add the steak seasoning at this point and a splash of red wine. Once the lamb has turned to a darker colour add the rest of the wine and dissolve the stock cube in 1/2 pint of boiling water. Add this when it is dissolved together with the bay leaves and a bouquet de garni. Now add the carrots and celery. Cook on the hob on a low heat, so its just bubbling nicely for a good hour until it has reduced. Keep stirring as the meat at the bottom may go cloggy. Once the juice level has reduced to just below the meat and veg, turn off the heat, cover and rest. 

Now time for the spuds. This is also a great method for a yummy mash. Boil the cubed pots in a pan with a good tablespoon of salt for a good 10 mins until they break up when you push in a fork. Drain and with a potato ricer (if you havent got one, use a masher but you MUST get one. They are amazing) squeeze the smooth mash back into the pan (removed from the heat). Mix in a large knob of butter together with the cream, horseradish, mustard and a good cracking of salt and black pepper. Stir well and with a large, flat spoon, set the mash on top of the mince. Don't worry if its seems quite thin as when you smooth it over it will spread it out more evenly.  Once it is covered smooth over with fork to create small ridges which will go crispy. A pinch more salt and now pop under the grill for 10 mins until the ridges turn brown and crispy. You can add a grating of cheese for extra calories if you feel you haven't reached your daily quota! 

Enjoy with some steamed savoy cabbage or tasty brussels in butter.