Shepherd’s pie with Duddleswell cheese

PT1H30M

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Ingredients

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1
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
2
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
3
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
4
Preheat the oven to 180°C/gas mark 4
5
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
6
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
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