Gino D'Acampo's Italian Shepherd's pie
In the second instalment of Simple Sardinia, Gino visits Agriturismo Monte Pino where he learns how to make Pecorino Sardo, Sardinian Pecorino cheese, with owner Analisa and Nonna Martina, before cooking a delicious Italian Shepherd’s pie.
Crushed potato pie with beef, garlic and basil
Serves: 4-6
Ingredients
For the topping
2kg potatoes, cut into roughly 2cm cubes
150g slightly salted butter, cut into roughly 4cm cubes
100g finely grated Parmesan cheese
fine sea salt and freshly ground black pepper
For the filling
6 tbsp olive oil
4 garlic cloves, crushed
500g minced beef
500g minced lamb
100ml red wine
2 x 400g cans of chopped tomatoes
10 basil leaves
Method
1. To make the the topping, fill a large saucepan with 3 litres of water, add 1 tbsp salt and the cubed potatoes, switch on the heat to medium and set a timer for 25 minutes, or until the potatoes have softened to a nearly al dente bite. Drain the potatoes.
2. Put the butter cubes into the hot saucepan. Pour in the potatoes, and, using a wooden spoon, gently stir, coating them in the butter. Pour in half the Parmesan and again stir gently to create a crushed, textured mashed potato effect. Set aside.
3. To make the meat sauce, pour the oil and garlic for the filling into a shallow saucepan and place over a medium heat. As soon as the garlic starts to sizzle, add the beef and lamb and fry for 8 minutes, breaking the meat up with a wooden spoon to allow it to brown all over. Increase the heat, pour over the wine and cook for a further 2 minutes. Pour in the tomatoes, then add the basil, 2 tsp salt and 1 tsp pepper. Stir, then reduce the heat and simmer for 35 minutes, stirring occasionally.
4. Pour the meat sauce into a rectangular ovenproof dish (mine was 30 x 20 x 6cm) and allow to cool, then chill in the fridge until needed.
5. Preheat the oven to 200C / fan 180C / Gas 6. Gently spread the crushed potatoes on top of the meat sauce, sprinkle over the remaining Parmesan and 1 tsp pepper.
6. Bake in the preheated oven for 20 minutes, then let rest for 5 minutes before serving.