Shepherd’s pie with Duddleswell cheese


Share recipe




To begin, heat some rapeseed oil in a large, heavy-based pan and brown off the mince over a medium heat. Once browned, drain off any excess fat by tipping the mince into a colander. In the same pan, fry off the onions and garlic until soft, then add the carrots and cook for a further 5 minutes
Stir in the tomato purée, cook for another minute then add the herbs and lamb stock. Simmer for 10 minutes, season to taste and tip into a 26cm diameter oven dish. Allow to cool and place the dish in the fridge - a cold, firm mix will help when adding the mash on top
Peel the potatoes, cut into quarters and cover with cold water in a large pan. Add a little sea salt, bring to the boil, then reduce the heat and simmer until they are well-cooked and mash-able. Drain well and allow the potatoes to steam for 4 minutes
Preheat the oven to 180°C/gas mark 4
Pass the potatoes through a fine drum sieve (or use a potato ricer or masher if a less fine-textured mash is desired), then beat in the butter. Season to taste and transfer to a piping bag with a large star nozzle. Remove the pie filling from the fridge and pipe the mash on top
Grate on the cheese and bake in the oven for 30 minutes, or until the filling is piping hot and the cheese is golden brown and crispy. Serve immediately
  • 200g of Duddleswell cheese
Share recipe