Shepherds Pie

It's Easter Sunday and traditionally folk celebrate with a roast lamb dinner but as we are on the North York Moors we are having our lamb in the form of a shepherds pie, served with cavolo nero and some mint jelly.

Ingredients:

6x Potatoes, peeled and quartered
1x Garlic clove, peeled
Butter
Milk

800g Lamb mince
2x Onions, diced
2x Garlic cloves, crushed
2x tbsp Tomato puree
1x Glass of red wine
3x Anchovy fillets
1x Carrot, peeled and diced
1x Celery stick, diced
1x Thyme sprig
1x Lamb stock cube, made up into 500ml stock
Henderson's Yorkshire relish
Cornflour

Method:

1. Bring the potatoes and the peeled garlic clove to the boil in a pan of water on the hob. Simmer until soft then drain and mash with butter and hot milk. Season to taste.
2. In a frying pan sweat off the onion for 5 minutes then add 2 crushed cloves of garlic and cook for a couple more minutes then transfer to a pie dish.
3. Brown the mince in the frying pan then transfer to the pie dish.
4. Squeeze the tomato puree into the frying pan and cook for a minute then pour in the red wine and stir well.
5. Add the anchovies, thyme and a good glug of Henderson's relish. You can use Worcestershire sauce if you haven't got Henderson's Yorkshire sauce.
6. Pour the lamb stock into the wine and bring to a simmer. Thicken with cornflour mixed with water, season to taste and pour into the pie dish.
7. Mix the celery and carrots into the pie dish.
8. Top with mashed potato and fluff the top with a fork.
9. Pop it in the oven on gas mark 6 until golden brown.
10. Plate up! We served ours with some cavolo nero simply sauteed in butter for 3 minutes, and a dollop of mint jelly.