Shepherd's Pie (the Real Thing!)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 700 g ground lamb
• half a can guinness stout (to marinade ground lamb)
• 1 large onion, diced
• 1 carrot, diced (optional)
• 2 garlic cloves, chopped
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 cup chopped english parsley
• 75 ml worcestershire sauce
• 2 teaspoons flour (for thickening)
• 2 tablespoons olive oil
• salt & pepper
• 1 kg potato (peel, boil, mash & season)

Recipe

• 1 use 1/2 a can of guiness stout to marinade ground lamb. leave covered in fridge for at least 1 hr and if possible overnight.
• 2 in a hot pan, put in olive oil and add mince lamb to brown. strain cooked mince with a big sieve, separating meat & juice.
• 3 reheat same pan, add more olive oil and now saute & brown diced onions, garlic and carrot till fragrant and translucent.
• 4 add the cooked mince into this pan and mix well.
• 5 add dried marjoram, rosemary and thyme and mix well.
• 6 pour left over juice from the mince into the pan and add all the worcestershire sauce and half of the english parsley and stir well.
• 7 cook on low heat for 20 mins and when it starts bubbling, add in flour to thicken the mixture.
• 8 add salt & pepper to taste.
• 9 cook potatoes in salted water till soft enough to mash.
• 10 strain potatoes and mash with a big knob of salted butter, cream and milk (totally full fat!). season with salt, pepper and a dash of nutmeg powder.
• 11 pour cooked mince mixture in a big enough pyrex dish.
• 12 layer the mash potato on top and seal the edges.
• 13 bake or brown in oven for 20 to 30 mins at 180 degrees celsius.
• 14 serve with a side of boiled cabbage & carrots with lots of butter and sprinkle leftover english parsley!