Shepherd's Pie with Watercress and Cheddar Mash
Over a year ago
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Ingredients
- 1 x 85g bag of watercress or equivalent quantity
- 1 onion
- 1 carrot
- 1 celery stick
- 25g butter
- 500g minced lamb
- 1 tbsp worcestershire sauce
- 1 x 400g can chopped tomatoes
- 1 tbsp tomato ketchup
- 1 tsp fresh thyme leaves roughly chopped
- 1kg desiree potatoes
- Salt and freshly ground black pepper
- 25g butter
- 50g cheddar finely grated
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Description
Fresh cress gives this hearty classic extra texture
Method
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1
Have ready a suitable ovenproof dish of at least 1.5 litre capacity. Roughly chop the watercress and set aside.
For the pie, peel and finely chop the onion and carrot and trim and finely chop the celery. Melt the butter in a frying pan and gently fry the chopped vegetables for 8-10 minutes until tender.
Remove from the pan and set aside. Add the lamb to the pan, turn up the heat and brown for 8-10 minutes. Drain off any excess fat, then add the reserved vegetable mixture, the worcestershire sauce, chopped tomatoes, ketchup and thyme. Stir and simmer for 20 minutes until reduced, then stir in half the chopped watercress.
At the same time, for the mash, peel the potatoes, cut into even-sized chunks and cook in boiling, salted water for 20 minutes. Drain and mash with the butter and seasoning. Stir in half the cheddar and the remaining watercress.
Meanwhile, preheat the oven to 200C/180C fan/gas 6. Season the lamb mixture and spoon into the ovenproof dish. Top with the cheddar mash. Sprinkle over the remaining cheese and cook for 30 minutes until golden brown and hot.
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