BADMC Shepherd’s Pie
PREP TIME: 45 min
COOK TIME: 45 min
SERVES: 8 servings
Ingredients
- 1 1/2 pounds yam
- 2 English potatoes
- 1/4 to 1/2 cup Sunny Morning Cream
- 1/4 cup Pine Hill Dairy Whole Milk
- 3 ounces Waitrose Unsalted Butter
- 1 1/2 pounds Black Belly Lamb (ground), ground using our Kitchen Aid Mixer and attachment
- To taste white pepper
- To taste kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons Essential Waitrose Olive Oil
- 1 cup chopped onion
- 2 carrots, peeled and diced small
- 2 cloves garlic, minced
- 1 stalk celery
- 1 teaspoon kosher salt
- 2 teaspoons Waitrose Tomato Paste
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup Waitrose Italian, Rich & Intense, Red Wine.
- 1 cup chicken stock/beef stock
- 1 teaspoon freshly chopped thyme leaves
- Sweet peppers
- 1 tsp freshly chopped marjoram leaves
- 1 cup Waitrose Cheddar Cheese. This is optional; it can be added to the mash and used to garnish the top of the pie.
- For garnish bread crumbs
PREPARATION STEPS
Peel the yam and potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes.
Place the Sunny Morning Cream, Pine Hill Dairy Whole Milk and Waitrose Butter into a saucepan and heat until warmed through, about three minutes. Drain the yam and potatoes in a colander and then place in Kitchen Aid Mixer with whisk attachment. Whip the potatoes and then add the hot cream mixture, salt and pepper and continue to whip until smooth. Add cheese (optional).
Preheat the oven to 400˚C.
While the potatoes are cooking, prepare the filling. Place the Waitrose Olive Oil into a 12-inch sauté pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and sauté just until they begin to take on colour, approximately three to four minutes. Add the garlic and ground black pepper, stir to combine. Deglaze with Waitrose Italian, Rich & Intense, Red Wine.
Add the lamb, salt and black pepper and cook until browned and cooked through, approximately three minutes. Add the tomato paste, chicken stock, thyme and marjoram and stir to combine.
Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. Add sweet peppers and cook for an additional minute.
Spread lamb mixture evenly into an 11 x 7-inch glass baking dish. Top with the mashed yam, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Press a fork into the top of the pie to make designs and garnish with Waitrose Cheddar Cheese (optional) and breadcrumbs.
Place on a parchment-lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
