Guaranteed Clean Plates! My Family Favourite Shepherds Pie

Comfort food alert! My Traditional Shepherd's pie with creamy mashed potato and rich gravy just like your mum used to make!

I'm sharing with you my top tips for the perfect crispy top, creamy mash and rich meat sauce, plus I'll show you how to get a jug of lovely rich gravy to go along with it.

You REALLY Don't want to miss this one!

Free Printable Recipe is available on our site: https://www.kitchensanctuary.com/shep...

Oven Temp 200C (400F) Fan Oven

Ingredients:
1.8kg (4 lb) floury potatoes - such as Maris Piper, peeled and chopped into large chunks
2 tbsp vegetable oil
2 large onion ,peeled and chopped
2 stick celery ,finely chopped
2 carrot ,peeled and finely chopped
900g (2 lb) minced lamb
1 tsp salt
1 tsp black pepper
2 tbsp Worcestershire sauce (check it's a gluten free version if needed)
1l (4 1/2 cups) beef or lamb stock
120ml (1/2 cup) double (heavy) cream
120g (8 tbsp) unsalted butter
2 heaped tbsp cornflour/cornstarch

Process:
1. Place the potatoes in a pan and cover with cold water. Bring to the boil and simmer for 15 minutes.

2. While the potatoes are cooking, preheat the oven to 200C/400F. Heat the oil in a large frying pan.

3. Add the onions, celery and carrot and cook on medium heat for five minutes until they start to soften.

4. Add the minced lamb and cook until browned – breaking up any pieces as you go.

5. Add in half the salt and pepper, the Worcestershire sauce and stock. Simmer for 5 minutes.

6. By this time, the potatoes should be cooked. Drain the potatoes and mash using a potato ricer.

7. Add the cream, butter and remaining salt and pepper and mix together.

8. Mix the cornflour with two tbsp of cold water and stir into the simmering lamb mixture to thicken the sauce (you may need to add a little more if you like it thicker).

9. Turn off the heat and use a slotted spoon to scoop out the lamb mixture and place into a large baking dish. This should leave most of the gravy behind in the pan.

10. Top the lamb with the mash potatoes, and flatten out with a spoon.

11. Rough up the top of the mash with a fork (so you get nice crispy bits).

12. Place in the oven for 20 minutes until the mashed potato is golden brown.

13. Heat up the gravy, then serve the shepherd’s pie with the gravy and some green veg.

Notes:
Can I make it gluten-free?
Yes! Use gluten-free stock. Also check your Worcestershire sauce brand is gluten-free - then you're good to go.

Any Leftovers?
You can freeze them or, what Chris loves to do is, fry them up in a frying pan until the edges are crispy then eat them in a sandwich. Sounds weird but it actually tastes AMAZING!

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