This shepherd's pie is flavoured with beer and fresh herbs and it is one of those warm and comforting dishes that is absolutely perfect for a rainy night in. The mashed potato topping is flavoured with strong cheddar cheese, garlic and butter and would be a delicious side dish in itself – perhaps with grilled lamb chops.
- 500g minced lamb
- 1 onion
- 1 carrot
- 1 stick of celery
- 200g button mushrooms
- 2 cloves of garlic
- 330ml dark beer of your choice – go for an ale that has a deep flavour
- 1x400g tin chopped tomatoes
- 100ml beef stock
- 750g old potatoes
- 200g grated cheddar cheese
- 2 garlic cloves
- 3 tbsp. butter
- Salt and pepper
Finely chop the onion, carrot and celery. Mince the garlic cloves for both the topping and the filling. Finely slice the mushrooms.
Cut the potatoes into chunks and place into a saucepan of cold water. Bring to a simmer and cook until tender, around 35 minutes.
Meanwhile, heat a little oil and brown the lamb mince. Once browned, set to one side.
Cook the onion, carrot and celery in the oil for around ten minutes. Stir in half the minced garlic and add the mushrooms. Fry for 3-4 minutes.
Add the browned mince back into the pan along with the tomatoes, beer and beef stock. Bring to a simmer and cook for twenty minutes.
Spoon the filling into the bottom of a baking dish.
Mash the potatoes until smooth with the butter, remaining minced garlic and a good pinch of salt and pepper.
Spoon the topping on top of the shepherd’s pie filling and smooth out the top.
Place into a 180C oven for 10-15 minutes or so, until warmed through and golden on top.