Shepherd's Pie

Ingredients for 6 servings:

• 2 onions
• 2 garlic cloves
• 2 carrots (170 g)
• 1 sprig(s) rosemary
• 6 sprigs of thyme
• 3 tbsp olive oil
• 500 g minced lamb (alternatively beef)
• salt and pepper
• 2 tbsp tomato paste
• 1 bay leaf
• 100 ml beer, dark (e.g. Guinness)
• 200 ml chicken broth
• 150 g king oyster mushrooms
• 150 g peas, frozen
• 50 ml whipped cream
• 1 tbsp Worcestershire sauce
• 600 g floury potatoes
• 300 g parsnip(s)
• 3 tbsp butter
• 150 ml milk
• Salt
• nutmeg
• 1 tsp organic lemon peel, finely grated
• 50 g Cheddar cheese, grated

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 15 minutes

1. For the minced meat filling, finely dice the onions, garlic, and carrots. Pick and chop the rosemary needles and thyme leaves. 2. Heat 2 tbsp of oil in a shallow roasting tin or deep frying pan. Brown the minced meat on all sides until crumbly. Season with salt and pepper. 3. Add the onions, garlic, and carrots and fry over medium heat for 3 minutes. 4. Add the tomato paste, rosemary, and thyme and fry briefly, stirring occasionally. 5. Deglaze with beer and reduce the heat to almost complete. Add the stock and bay leaves, bring to a boil, and simmer covered for 30 minutes over low heat. 6. Clean the mushrooms and cut into 1 cm pieces. Brown them in a pan in 1 tbsp of oil, season with salt and pepper. 7. For the potato topping, peel the potatoes and parsnips and cut into large pieces. Bring to a boil, just covered with salted water, and simmer for 20 minutes. 8. Drain the potatoes and parsnips and allow to cool. Mash with 2 tablespoons of butter and milk. Season with salt and freshly grated nutmeg. 9. Mix the peas and mushrooms into the mince filling, pour in the cream, and cook for 5 minutes. Season with salt, pepper, and Worcestershire sauce. 10. Grease a baking dish (approx. 30 x 25 cm) with 1 tablespoon of butter. Pour the mince mixture into the dish. 11. Mix the Cheddar cheese into the potato and parsnip mash. 12. Spread the mash over the mince filling. Bake in a hot oven at 180 degrees Celsius (top/bottom heat) on the middle rack for approx. 35 minutes until golden brown. Tip: Serve with a crisp green salad with chive vinaigrette. Tip: I like to vary the potato layer. Instead of parsnips, I sometimes use butternut squash or celery.