Annie Bell's shepherd's pie recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Annie Bell’ s shepherd’ s pie By You Magazine - May 3, 2020 How many of us have grown up with the comfort of shepherd’s pie? A bottle of tomato ketchup and a bowl of buttered peas turn it into a homecoming. Any leftovers can be reheated. Chris Alack SERVES 6 MINCE 2 tbsp groundnut oil 2 shallots, peeled and finely chopped 1 large or 2 small carrots, trimmed,peeled and thinly sliced 1 leek, trimmed, halved and thinly sliced 2 sticks celery heart, trimmed and thinly sliced 1 bay leaf 2 thyme sprigs 750g lamb mince 150ml red wine 2 tbsp tomato ketchup 1 tsp worcestershire sauce sea salt, black pepper MASH 1.3kg maincrop potatoes, peeled, halved or quartered if large 3 tbsp milk 120g unsalted butter, diced, plus an extra knob for baking 1 bunch slim spring onions (approx 75g trimmed weight), sliced 150g small cherry tomatoes, halved 1 tbsp groundnut oil 1. For the mince, heat 2 tablespoons of oil in a large saucepan and fry the vegetables and herbs for 8-10 minutes over a low heat until glossy and tender, stirring frequently. 2. Add the lamb mince, turn up the heat and cook stirring until it colours and separates. 3. Add all the remaining ingredients, including plenty of seasoning, bring to a simmer and cook over a low heat for 15-20 minutes. There should still be plenty of juices, but if there appears to be a lot of fat on the surface skim off the excess. 4. At the same time, bring a large pan of salted water to the boil, add the potatoes, bring back to a simmer and cook until tender and a table knife can be inserted with ease. 5. Drain them using a sieve or colander and leave for a minute or two to steam dry, then pass through a mouli-legumes or mash with a potato masher. 6. Gently heat the milk with the butter and some seasoning, and once melted stir into the mash. 7. Transfer the mince to a shallow ovenproof dish (eg, 20cm x 30cm), discarding the herbs. Spread the potato over the surface and fork it into a crisscross of furrows. You can prepare the pie to this point in advance, cover and chill it until required. 8. Preheat the oven to 200C/180C fan/gas 6. Dot the surface of the pie with butter. Toss the spring onions and cherry tomatoes with the oil and scatter over the surface. Cook the shepherd’s pie for 40-50 minutes, until golden and bubbling. Recipe by Annie Bell. Food styling: Clare Lewis. Styling: Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved