- 200g lean rib of beef mince
- 200g lean lamb mince
- 4 shallots, peeled and finely chopped
- 150g button mushrooms, brushed off and finely chopped
- 2 medium sized carrots, peeled and finely chopped
- 3 sprigs fresh thyme, leaves removed
- 3 sprigs fresh oregano, leaves removed and chopped
- 150ml (approx. 1 glass) red wine
- 2 tbsp Worcestershire sauce
- ½ tin (200g) chopped tomatoes
- 300ml veal stock (you can buy veal stock from good quality supermarkets. If you can’t find it, you can use beef or chicken stock)
- 1 tbsp tomato purée
- Sunflower oil for frying
- Maldon salt flakes & freshly ground black pepper
- For the topping:
- 1kg King Edwards or Maris Piper (preferably)
- 50g unsalted butter
- Maldon salt flakes & ground white pepper
The Ivy shepherd’s pie
Ingredients
Method
Serves 6
Lightly oil both the lamb and beef mince. Heat a frying pan until smoking and cook the meat, mixing continuously, for about 5 minutes until the meat is a light brown colour. Pour off the excess liquid and put in a dish to one side until the rest of the ingredients are ready.
In the same pan, heat a little oil and gently sweat the shallots, thyme, button mushrooms and carrots for about 8 minutes. Add the mince and mix in the tomato purée and cook for about 5 minutes; then add the chopped tomatoes, red wine and reduce for about 10 minutes. Add the Worcestershire sauce and stock. Bring to the boil and simmer for 30 minutes. Season with salt and pepper; add more Worcestershire sauce if required and then the oregano. Keep to one side.
Preheat the oven to 180°C / gas mark 4.
Peel and cut the potatoes into even-sized pieces. Cook in boiling salted water for around 15 minutes until soft; then drain and return to the pan over a gentle heat to remove any excess moisture. Using an old-fashioned masher or a potato ricer, thoroughly mash the potatoes and mix them with butter and season to taste.
To assemble and serve, put the meat mixture into an oven proof dish. Top with the mashed potato (you can pipe this if you have the time), put into the oven and bake for around 30 minutes. It should turn a nice golden colour.
We serve with buttered peas and carrots at The Ivy.
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