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Decadent rosemary & Worcestershire sauce shepherd’s pie

This pie is an old-school classic with a hint of something extra.

Serves 4–6

Oil, for cooking

2 medium red onions, peeled and chopped

3–4 tbsp balsamic vinegar

2 carrots, peeled and cut into small cubes

1 stick of celery, trimmed and chopped (optional)

2 sprigs of fresh rosemary, finely chopped

700–750g lamb mince

2 large squidges of tomato purée

3–4 tbsp Worcestershire sauce

200ml Madeira or a good red wine or lamb or beef stock

Salt and freshly ground black pepper

1 bay leaf

Mashed potato

1kg mashing potatoes, peeled and cut into large chunks

70ml single cream

75g butter

Freshly grated nutmeg (optional)

Grated cheese and breadcrumbs, for sprinkling (optional)

Equipment

Medium casserole dish

Piping bag fitted with a star nozzle

Heat some oil in a large pan, add the onions and cook for a few minutes until they are soft. Add the balsamic vinegar, turn up the heat and cook until all the vinegar has evaporated – this adds a little extra flavour. Add the carrots, celery, if using, and rosemary, then stir it all together and cook for a couple of minutes. Add the lamb mince, break it up with a wooden spoon and cook it until the meat has turned from pink to brown.

Preheat the oven to 180°C (350°F), Gas Mark 4. Add the tomato purée, Worcestershire sauce, wine or stock, salt and pepper and the bay leaf and simmer for 30 minutes.

Meanwhile, for the mashed potato, put a large pan of salted water on to boil. Cover with the lid so it comes to the boil faster. Once it is boiling, add the potatoes and cook for 10–20 minutes, or until they are nice and tender and a knife can glide through them easily.

Drain the potatoes, then return them to the pan. Using a potato masher or mouli, mash the potatoes until smooth, then add the cream, butter, salt, pepper and nutmeg, if using, and mix well together. If the mashed potatoes have gone cold, then return the pan to the hob and heat over a medium heat. Make a well in the centre of the potatoes, drop in the butter and wait until it melts, then remove the pan from the heat and add the rest of the ingredients, mixing well. Taste, adjust the seasoning, add more butter if needed, then set aside.

Tip the meat mixture into the casserole dish. If you find that there is too much liquid at this stage, use a slotted spoon to transfer the meat to the casserole dish. This lovely leftover gravy can be used to pour over the shepherd’s pie once it is cooked.

Dollop the mash on top and fork it through to make a pattern. I like to allow the mash to cool a bit, then put it into the piping bag fitted with a star nozzle and pipe the mash on top. Cook the shepherd’s pie in the oven for 20–30 minutes. While not strictly authentic, a large handful each of grated cheese and breadcrumbs sprinkled over the top prior to baking is a delicious optional extra.

Serve with a crispy and crunchy green salad.