The use of the finest ingredients makes this dish a masterpiece from the fresh lamb mince to the most flavourful Duddleswel cheese.
Ingredients
1 onion, diced
500g of lamb mince
3 garlic cloves, crushed
2 carrots, diced
2 tbsp of tomato purée
1 tsp thyme, chopped
1 tsp rosemary, chopped
500ml of lamb stock/ chicken stock
4 large potatoes, smashed
100g of butter
200g of Duddleswell cheese
rapeseed oil
salt
pepper
Method
To begin, heat some rapeseed oil in a large, heavy-based pan and brown off the mince over 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.
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.
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.
Preheat the oven to 180°C
4. Pass the potatoes through a fine drum sieve 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.
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
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