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252 Shepherd’s pie Serves 8 | Preparation time: 100 minutes Ingredients For the bake: 2 onions | finely chopped 2 carrots | diced 2 sticks of celery | cut into small pieces 1 kg minced lamb ½ tsp. fresh thyme | finely chopped ½ tsp. fresh rosemary | finely chopped 1 ½ tsp. tomato paste 200 ml red wine 1 tbsp. plain white flour 250 ml chicken stock ½ tbsp. Worcestershire sauce Salt Pepper 1.5 kg floury potatoes | diced 25 g butter 2 ½ tbsp. milk, 3.5% fat For frying: 2 ½ tbsp. butter Accessories: Ovenproof dish, capacity 2.5 l Preparation Heat the butter in a pan. Sauté the onions for 2–3 minutes. Add the carrots and celery and sweat for another 8–10 minutes. Add the minced meat and brown, stirring constantly. Drain off any excess fat and add the thyme, rosemary, tomato paste and red wine. Reduce to about a quarter on a medium heat, sprinkle in the flour and simmer for a further 2–3 minutes. Add the stock and Worcestershire sauce and simmer for 45–50 minutes. Season with salt and pepper to taste. While the meat is simmering, mash the potatoes together with the butter and milk. Place the meat mixture in the ovenproof dish and top with the mashed potato. Place in the oven and bake until golden brown. Settings Automatic programme Bakes & Gratins | Shepherd’s pie Programme duration: 50 minutes Manual Oven functions: Fan Plus Temperature: 180 °C Booster: Off Pre-heat: Off Crisp function: Off Duration: 50 minutes Shelf level: 2 [1] (1) Useful tip You can also use minced beef instead of lamb.