Recipe Tip: Shepherd's Pie

Recipe Tip: Shepherd's Pie

Top Recipe for 8 Persons. All ingredients and tips for getting it right. For this classic dish, Anja Auer layers minced lamb, mashed potatoes, veggies and cheese. As you'd expect, the result is comforting and warming – hard to resist!



    1. Step 1

      For the mashed potato topping, put the potatoes in a pan of boiling salted water and cook until tender when tested with a sharp knife, 35­­–40 minutes. Drain and set aside to cool.
    2. Step 2

      When cool enough to handle, peel the potatoes and press them through a potato ricer into a bowl.
    3. Step 3

      Add the milk and butter and mix to a creamy mash.
    4. Step 4

      Season with salt and nutmeg.
    5. Step 5

      For the minced lamb filling, heat the sunflower oil in a large saucepan over a medium heat. When hot, add the lamb mince, onions and garlic and cook, stirring, until the meat is browned and the liquid has reduced.
    6. Step 6

      Stir in the rosemary leaves, tomato purée and Worcestershire sauce and season with salt and pepper.
    7. Step 7

      Pour in the lamb stock and bring to a boil, then turn down the heat and simmer until there is almost no liquid left in the pan (about 10 minutes).
    8. Step 8

      Stir in the peas and carrots.
    9. Step 9

      Heat the oven to 180C.
    10. Step 10

      Transfer the lamb filling to an oven dish. Spoon over the potato topping and smooth over the top. Sprinkle over the grated gouda.
    11. Step 11

      Bake the pie in the oven for 30 minutes or until the filling is bubbling and the top is nicely browned.
    12. Step 12

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    13. Step 13

      Vegetable and Rice Noodle Soup Few dishes can warm you up like a bowl of noodle soup. This one, from Constantin Fischer, is made with lots of crunchy fresh vegetables and is made using a Japanese stock base. It is accented with European herbs for an East-meets-West flavour. Soup
    14. Step 14

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    15. Step 15

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    16. Step 16

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