The Ivy Shepherd's Pie
Serves 6-8 | prep 40 mins | total time
- 1 x 500g pack beef mince
- 1 x 500g pack lean lamb mince
- 2 tbsp oil
- 4 shallots, finely chopped
- 2 carrots, peeled and finely chopped
- 1 x 200g pack button mushrooms, finely chopped
- 5 sprigs of thyme, leaves only
- 2 tbsp tomato purée
- 1 x 400g tin chopped tomatoes
- 200ml red wine
- 2 tbsp plain flour
- 4 tbsp Worcestershire sauce
- 600ml beef or chicken stock
- 5 sprigs of oregano, leaves chopped (optional)
For the mashed potato topping
- 2kg King Edward or Maris Piper potatoes
- 100g unsalted butter
Assemble up to a day ahead, cool, cover and chill. Allow to come to room temperature before baking. The assembled, unbaked pie can also be frozen; defrost thoroughly before baking.
- Combine the beef and lamb mince in a bowl and drizzle with 1 tablespoon of the oil, then toss. Heat a large deep frying pan (or casserole) until very hot and fry the mince in batches over a high heat, stirring, until lightly browned. Transfer to a clean bowl.
- Return the pan to the heat, add the remaining oil; gently cook the shallots, carrots, mushrooms and thyme, stirring occasionally, for about 10 minutes until beginning to soften. Return all the mince to the pan; stir in the tomato purée. Cook for about 5 minutes, then add the chopped tomatoes and red wine.
- Bring everything to the boil, then reduce the heat and simmer for 10 minutes. Stir in the flour, then the Worcestershire sauce and the stock. Bring back to the boil, then reduce the heat and simmer gently, uncovered, for 30 minutes. Season; stir in the oregano, if using.
- Meanwhile, peel and cut the potatoes into equal pieces; simmer in salted boiling water for around 15 minutes until tender; drain. Return to the pan over a gentle heat to remove excess moisture. Mash until almost smooth, then add the butter and mash again; season. Preheat the oven to 190°C, fan 170°C, gas 5.
- Spoon the mince into 8 x 250ml capacity ovenproof dishes or one 2.5-litre capacity dish. Top with the mash. Bake for 20 minutes for individual pies or 25-30 minutes for the large pie until golden and bubbling.