Nothing beats a comforting shepherd’s pie on a cold winter's night. Whether it’s the cheesy mashed potato on top or the rich lamb and veggie filling, it’ll warm you up from the inside out and bring back those fond memories of home-cooked favourites.
baby spinach leaves
mixed salad leaves
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Finely chop the brown onion (see ingredients list). Pick and finely chop the rosemary leaves. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled) and celery, or finely chop if you like. Grate the Cheddar cheese.
Add the potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. Add the milk, butter, the salt and 1/2 the garlic. Use a potato masher or a fork to mash until smooth. Cover with a lid to keep warm and set aside.
While the potato is cooking, preheat the grill on high. In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion, carrot, celery, rosemary and the remaining garlic and cook, stirring, until softened, 2-3 minutes. Add a drizzle more olive oil and the lamb mince and cook, breaking up with a wooden spoon, until just browned, 2-3 minutes.
Add the tomato paste (see ingredients list) and water to the pan and crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Stir well to combine. TIP: Add a dash of water if the mixture looks dry. Add the baby spinach leaves and stir through until just wilted, 1 minute. Transfer the mince mixture to a medium baking dish and spread the mashed potato on top. Sprinkle with the grated Cheddar cheese. Grill until lightly golden, 8-10 minutes.
While the shepherd's pie is grilling, in a medium bowl, combine the balsamic vinegar and olive oil (1 tbs for 2 people/ 2 tbs for 4 people). Season with a pinch of salt and pepper. Add the mixed salad leaves and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp
Divide the lamb shepherd's pie between bowls. Serve with the green salad on the side.