Chunky Shepherd's Pie
Head Chef Gelf Alderson shares his recipe for this comforting family favourite.
Preheat the over to 210c.
Heat a saucepan until smoking hot, add a little light rapeseed oil and then the diced lamb and cook until well browned. Next transfer the lamb to a sieve with a bowl underneath to collect any fat and set aside the lamb.
Add the onions, carrots, garlic and rosemary to pan along with any of the meat the fat you collected. Cook over a high heat stirring constantly until the vegetables brown.
Add the lamb and meat stock to the pan with the veg and simmer on a low heat until the lamb is tender, add a little water if needed. Once the lamb is tender, reduce the sauce until it has thickened.
In a separate pan add the potatoes & celeriac, cover with water and then bring to the boil. Simmer until the potatoes are cooked and ready to mash. Drain the potatoes and allow the potatoes to steam dry for a couple of minutes. Next, add the butter along with a crack of black pepper and a good pinch of salt and mash quickly but well, if you mash for too long it will go gloopy
Pour the lamb mixture into the base of an oven proof dish, top with the mash, sprinkle with cheese and paprika. Transfer to the oven and bake for 30 minutes until it is piping hot in the middle and the cheese is golden brown. Enjoy.
2 onions peeled and finely chopped
2 carrots peeled and finely chopped
4 garlic cloves peeled and finely chopped
300g diced lamb or left over roast lamb
2 sprigs rosemary picked and finely chopped
500ml meat stock
5 maris pipers small peeled and cut into large pieces
½ celeriac peeled and diced
60 g butter
100 g Cheddar cheese grated
1 tea spoon Sweet paprika
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