Shepherd’s Pie with Salted Butter

For the lamb filling:

1 kg lamb mince

2 tbsp olive oil

30g All Things Butter Salted Butter

2 onions, finely chopped

2 carrots, finely diced

2 celery sticks, finely diced

3 garlic cloves, minced

2 tbsp tomato purée

150 ml red wine

400 ml beef or lamb stock

1 tbsp Worcestershire sauce

1 tsp Dijon mustard

1 tsp chopped rosemary

1 tsp thyme leaves

150 g frozen peas

Salt & pepper

For the mash topping:

1.5 kg Maris Piper or King Edward potatoes, peeled and chunked

100 ml whole milk

100 ml double cream

120 g All Things Butter Salted

2 egg yolks

Salt & pepper

Step 1

Heat the oven to 200°C fan. In a pan on medium to high heat, brown the lamb in hot oil in two batches. Return all lamb to the pan, then add 30g butter and stir.

Step 2

Add onions, carrots and celery with a pinch of salt. Cook for 8-10 minutes until soft. Add garlic for 1 minute.

Step 3

Stir in tomato purée and cook for 2 minutes. Deglaze with wine and reduce until syrupy.

Step 4

Add stock, Worcestershire, mustard and herbs. Simmer for 25-35 minutes until thick and glossy. Season to taste. Fold in peas for the last 2 minutes.

Step 5

Meanwhile, boil potatoes in salted water until tender. Drain and steam dry for 2 minutes, then mash or rice. 

Step 6 

Add warm milk and cream, folding them into the potatoes with 100g Salted Butter. Season, then beat in the egg yolks.

Step 7

Spoon lamb into the dish. Top with mash, rough up with a fork. Dot with the remaining 20 g butter.

Step 8

Bake for 25-30 minutes until golden and bubbling. Rest for 10 minutes before serving, then plate up and enjoy!