There’s a reason classic cottage pie is a family favourite – rich meaty sauce made with beef, carrots and red wine topped with fluffy, cheesy mash is a wonderful combination.
But if you’re looking for shepherd’s pie, made with lamb, this recipe – from Gary Lee at the famous restaurant The Ivy – is the one to make.
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Ingredients
- 1 finely chopped onion
- 3 diced carrots
- 2 crushed garlic cloves
- 500g minced beef
- 150ml red wine
- 3 tbsp Worcestershire sauce
- 400g tin chopped tomatoes
- 1½ tbsp tomato purée
- a large handful of torn fresh basil leaves
- a pinch of sugar
- 100ml water
- 800g mashed potato
- 50g grated mature cheddar
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Method
- Heat a glug of olive oil in a large frying pan, then add the chopped onion and diced carrots. Fry for 5-8 minutes until softening. Add the crushed garlic and minced beef, breaking up the beef with a wooden spoon. Fry for 5 minutes or until most of the mince has turned brown.
- Add the red wine and boil for 2-3 minutes, then add the Worcestershire sauce, chopped tomatoes, tomato purée, fresh basil, sugar and 100ml water. Simmer gently for 30 minutes. Heat the oven to 200°C/180°C fan/gas 6.
- Pour the beef into a 1.5 litre ovenproof dish. Top with the mashed potato, then sprinkle with grated cheddar. Bake for 30 minutes or until golden brown on top.
Nutrition
- 708kcals Calories
- 38.5g (17.1g saturated) Fat
- 34.1g Protein
- 45.6g (15.1g sugars) Carbs
- 7.2g Fibre
- 1.2g Salt
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