So, Shepard’s pie is a classic British dish made from minced lamb. Since it’s quite difficult to find lamb here I swapped it for pork. Rules are meant to be broken, especially when there’s no other option.
Ingredients for 6:
- Oil and lard
- 1 kilo of minced pork shoulder
- 2 chopped up cloves of garlic
- 1 chopped up onion
- 2 chopped up leeks
- 1 table spoon of tomato sauce
- 100 ml of red wine
- 250 ml of chicken stock
- 2 sprigs of rosemary
- salt, pepper
- 750 g of potatoes
- 50 g of butter
- 3 chopped up spring onions
- 100 g grated cheddar
- 50 – 100 ml of milk
- Peel and chop up the potatoes and let them boil in hot, salty water. Preheat the oven to 180 Celsius degrees.
- In a large pot add oil and lard, then add the meat. Add salt and pepper and cook until brown. If necessary do in batches. Add the garlic in the end and fry for 2 more minutes. Set aside.
- In the same pot add onions and leeks and saute for 5 – 7 minutes. Then add the tomato sauce and Worchester (optional).
- Put the meat back in the pot, add the wine and mix until the alcohol vapors. Add the stock and rosemary and season to taste. Cook an a low heat for 10 – 15 minutes and set aside to cool.
- Smash the boiled potatoes, add the butter and salt, sprin onions and 3/4 of grated cheese. If too dry add a bit of milk to loosen up.
- Put the meat in a tray and cover with mashed potatoes. Sprinkle with the rest of the cheese. Take a fork and make long swipes to get dents in the mash. Bake for 15 – 20 minutes until golden and serve.
Source: Gordon Ramsay’s Ultimate home cooking