Mini Shepherd's Pie Recipe - Kids Recipes

Main
easy
makes12
1 hour 20 minutes

PT1H20M

Galton Blackiston jazzes up the humble Shepherd's pie by topping with a hint of curry powder for some subtle spice, a little apricot jam for sweetness (think of lamb and apricot pairings in tagines), and cheesy mashed potato piped on top.

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Ingredients

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Metric

Imperial

Filling

1000g of lean lamb mince
2 small onions, peeled and chopped
1 garlic clove, finely chopped or grated
2 carrots, peeled and finely diced
2 celery sticks, stringy edge removed, finely diced
3 tbsp of tomato paste
2 tbsp of mild curry powder
2 tbsp of apricot jam
1 tbsp of chopped almonds, toasted
25ml of olive oil
1 pinch of salt
1 pinch of black pepper

Topping

450g of potatoes, peeled and cut into large chunks
50g of salted butter
75ml of skimmed milk
80g of half fat medium cheese, grated
2 pinches of salt
1 pinch of black pepper

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12 ramekins

Place a large saucepan over a medium heat and add the olive oil

25ml of olive oil

Once hot, add the onions, garlic, carrot and celery and cook until soft and just coloured

1 garlic clove, finely chopped or grated
2 small onions, peeled and chopped
2 carrots, peeled and finely diced
2 celery sticks, stringy edge removed, finely diced

Add the lamb and continue to fry, stirring continuously until browned

1000g of lean lamb mince

Stir in the tomato paste, curry powder and apricot jam. Bring to a gentle boil, then simmer for approximately 20 minutes, or until the lamb is cooked. Remove from the heat

3 tbsp of tomato paste, or puree
2 tbsp of mild curry powder
2 tbsp of apricot jam

Stir in the toasted almonds, season with salt and pepper and add a little more curry powder if needed. Transfer the mince mix into 12 individual ramekins

1 pinch of salt
1 pinch of black pepper
1 tbsp of chopped almonds, toasted

Preheat the oven to 180°C/gas mark 4

For the cheesy potato topping, place the potatoes into a pan of cold, salted water and bring to the boil

450g of potatoes, peeled and cut into large chunks
1 pinch of salt

Once the potatoes are cooked, drain and return to the pan. Place the pan back on the heat to dry the potatoes to a ‘floury’ texture – keep shaking the pan over the heat

Meanwhile, heat the butter and milk in a pan to just below simmering point

75ml of skimmed milk
50g of salted butter

Pass the potatoes through a potato ricer or sieve into a bowl. Using a spatula, beat in the hot butter and milk together with the grated cheese. Season with salt and pepper

1 pinch of salt
1 pinch of black pepper
80g of half fat medium cheese, grated

Spread the mash over the lamb in the ramekins and fluff the top with a fork. Alternatively, scoop the mash into a piping bag and pipe the mashed potato over the lamb mince

Place the ramekins with the mini shepherd's pies onto a baking tray and into the preheated oven

Cook for 15-20 minutes, or until the pies are heated right through and the potato topping has lightly browned. Serve immediately

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Galton Blackiston

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.