Ingredients
- 1 oz (25g) dripping (bacon grease or similar)
- 1 finely chopped yellow onion
- 2 tablespoons olive oil
- 1 lb 2 oz (500g) ground lamb
- 1 tablespoon all-purpose flour
- 1 finely chopped anchovy (optional)
- 2 fresh thyme sprigs
- 2 bay leaves
- 14 oz (400g) canned chopped tomatoes
- 2 teaspoons Worcestershire sauce
- 16 fl oz (450 ml) lamb, beef or chicken bouillon
- Salt and black pepper, to taste
- 1 teaspoon chopped fresh parsley, for garnish (optional)
For the Mashed Potatoes
- 1½ lbs (700g) peeled, chopped potatoes
- 1 egg yolk
- 2 fl oz (55ml) milk
- 3 oz (75g) butter
Method
- Heat the drippings in a pot, then sauté the onion in there for 5 minutes.
- Meanwhile, heat some oil in a skillet and fry the ground lamb, stirring often, until browned.
- Break up any lumps of meat using a wooden spoon.
- Stir the onions then add the flour and stir again.
- Add the anchovy (if using), thyme and bay leaves.
- Stir again, then add the tomatoes, all but 2 tablespoons of the bouillon and the Worcestershire sauce.
- Add the browned ground lamb and then pour the bouillon mixture into the empty lamb pan, scraping up any stuck-on bits.
- Pour the rest of the bouillon in the pan with the sauce and bring it to a boil.
- Grind in some salt and black pepper.
- Let the mixture simmer for 30 minutes, stirring often.
- Preheat the oven to 400 degrees F (200 degrees C).
- Cook the mixture for a further 15 minutes.
- Meanwhile, boil the potatoes for 15 minutes or until tender, then drain and add the butter, egg yolk and milk.
- Season with salt and black pepper.
- Transfer the meat into a 2½ pint (1½ liter) ovenproof dish and spread the mashed potatoes on top.
- Bake for 25 minutes or until the surface is golden brown.
- Sprinkle some parsley over the finished shepherd's pie before serving if liked.
Notes
You can make this in individual dishes rather than one big one if you like.