The traditional shepherd's pie gets updated in this tasty recipe. Instead of being topped with mashed potatoes, the pie is topped with crispy flaky filo pastry. Try serving it with a side of steamed or grilled asparagus and a glass of fruity red wine for the adults. For the children, serve it with cranberry and blackcurrant juice.
- 500g lean lamb chunks
- 100g shallots
- 2 carrots
- 2 celery sticks
- 2 cloves of garlic
- 2 leeks
- 125ml red wine
- 350ml beef stock
- 1 tbsp. Worcestershire sauce
- 135g filo pastry
- 2 tbsp. flour
- 2 tbsp. oil
- Salt and pepper
- 2 bay leaves
- 2 sprigs rosemary
Finely chop the leeks, carrots, shallots and celery sticks. Mince the garlic cloves.
Toss the lamb in the flour. Season well and then shake to remove excess flour.
Heat half of the oil in a casserole dish and then fry the lamb in batches until browned.
Remove the lamb and set to one side.
Stir the chopped leeks, carrots, shallots and celery into the dish and cook for 5-10 minutes until softened and slightly browned. Add the garlic and cook for another minute or so.
Stir in the red wine and turn the heat up. Cook until the red wine has almost evaporated, then stir in the stock, Worcestershire sauce and add the lamb chunks into the dish.
Add the bay leaves and rosemary and then bring the mixture to a simmer. Cook for half an hour and then remove the bay leaves, and rosemary sprigs.
Spoon the mixture into a baking dish.
Brush the filo pastry with the oil and then scrunch the pastry up with your hands. Place the pastry on top of the lamb mixture, oil-side up.
Cook in a 190C oven for 25-30 minutes.