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Food writer Lindsey Bareham brings a new twist to the traditional lamb dish, shepherd's pie.

Shepherd's Pie

Shepherds pie is a wonderful, warming, comforting dish that is perfect for an autumn or winter evening. It's usually made with minced lamb or beef but you can also use leftover meat from the leg or shoulder of a joint, if you have that.

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Tips and techniques

1. Chop the bits of meat small and be careful not to let fat or gristly bits in.
2. Tomato ketchup can be a good addition.
3. Use a mouli legume or potato ricer to make perfect non lumpy mashed potato.
4. Add lemon juice to the potato for an interesting twist.
5. Allow the meat mixture to cool if you have time. It makes it easier to spread the mash on top.

Ingredients

• 1 onion, approx 200g
• 2 tbsp dripping or vegetable oil
• 2 sprigs thyme
• 2 carrots, approx 150g
• 500g leftover roast lamb
• 1 desert sp flour
• 1 lemon
• 1 tbsp chopped parsley
• 1 kg boiling potatoes
• 100ml milk
• 50g butter
• Nutmeg

Recipe serves 4-6

Preparation time: 40 min

Cooking time: 30 min

Preparation method

Preheat the oven to 220/gas mark 6.

Peel and finely chop or grate the onion. Heat the dripping or oil in a spacious frying or saut茅 pan and cook the onion until soft and golden, then stir in the thyme.

Scrape the carrots, slice quite thinly and boil in 250ml salted water until just tender. Drain and save 175ml water.

While the onion cooks, slice the meat off the bone in big pieces, pick over and remove fat and sinew. Chop into dolly mixture size pieces. Season with salt and pepper.

Stir the meat and cooked carrot into the softened onion, discarding the thyme sprig 颅 most of the leaves will have fallen off. Sift the flour over the top and stir until disappeared.

Add carrot water, any leftover meat juices or gravy. Simmer, stirring, for a few minutes until thick. Season lavishly and add grated nutmeg. Leave to cool.

Stir in a bit of lemon juice and chopped parsley. Pile into a pie or gratin dish.

Peel, rinse and boil the potatoes in salted water. Drain.

Melt most of the butter with the milk in the potato pan. Return the potatoes, mash smooth then add juice of half the lemon. Whip with a wooden spoon until light and fluffy.

Top with mash, making swirls with a fork. Dot with the last of the butter. Bake for 30 minutes until the top is crusty and golden.

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