Shepherd's pie with bubble and squeak topping
Dean Edwards makes us a family-friendly shepherds pie with a twist on the usual mash topping. This dish goes a long way on a budget - it's one that will work with most vegetables.
(Serves 4)
Ingredients
600g lamb mince1 large onion, diced1 large carrot, diced2 sticks celery, diced3 cloves garlic, crushed2 sprigs rosemary, finely chopped1 tbsp plain flour200ml red wine (optional)300ml beef stock2 tbsp tomato puree1 tbsp Worcester sauce
For the topping:
600g maris piper potatoes, peeled, diced and boiled1⁄2 savoy cabbage, shredded30g unsalted butter60ml milk, warmed1 heaped tbsp wholegrain mustard100g cheddar cheese, grated
Method:
For the mash:
Mash the boiled potatoes along with the warmed milk, mustard and seasoning and place into a bowl.
Add the shredded cabbage into a pre-heated pan along with a knob of butter and then a splash of water, cook for 2-3 minutes until wilted, add to the mashed potato and mix thoroughly.
For the meat filling:
In a large pan brown the mince for around 5-6 minutes until golden. Remove from the pan and set aside. In the same pan fry the diced veg (1 large onion, 1 large carrot, 2 sticks celery), garlic and rosemary in a little oil for around 10 minutes until softened.
Add in the flour and cook for a minute. Re-add the mince back into the the pan. Pour in the wine, if using, and reduce by half then add the stock, puree and Worcester sauce then simmer uncovered for 10 minutes until thickened. Season with salt and pepper.
Transfer the lamb into an ovenproof baking dish and top with the potato and cabbage mash. Texture the top with a fork then sprinkle over the grated cheese. Place in a preheated oven set at 200C / gas mark 6 for 30 minutes or until browned. Serve with some wilted greens and some gravy.
Nadia's spaghetti and meatballs