I hope you like it.
Step 1: The Ingredients
500g Lamb Mince
1 Handful of Mint
1 Medium Onion
6 Medium Potatoes
4 tbsp Balsamic Vinegar
4 or 5 Medium Carrots
3 Anchovy Fillets
Salt & Pepper
1 Egg Yolk
1/2 Glass Red Wine
400ml Lamb or Veg Stock
2 Large Handfuls of Frozen Peas
1 tsp Brown Sugar
Step 2: Lets Get Started!!
I prefer to slice it as then you get larger pieces in the final product adding texture to the dish.
Fry the sliced onion in olive oil and 1/2 the butter (the oil stops the butter from burning).
Step 3: More Stuff With the Onion.
Step 4: Balsamic
Then add a large pinch of dried rosemary. If you have fresh rosemary add that later on when you add the mint so it doesn't loose its fresh flavor.
Step 5: Anchovy Time
It may sound odd to be adding anchovy to lamb, but they really work together. It doesn't make the end result fishy in anyway, it help enrich the sauce.
*Next time you roast a lamb joint, before cooking it cut a few slits in the lamb and stuff them with some anchovies (not fresh... never fresh anchovies!). The fish will melt away in the heat and add a great rich flavor to your lamb*.
After the anchovy add 1/2 glass of red wine and reduce until thick and syrup like.
Have a glass of wine yourself.
Step 6: Mince It Up
Season with salt and pepper and also 4 or 5 splashes of worcestershire sauce.
Don't add too much salt as you have already added anchovy which is salty. Also you will be adding stock in later which - if you are using a stock cube - contains a fair bit of salt.
Step 7: Carrots
Step 8: Stock
Whilst the second amount of stock is reducing, peel and boil your potatoes.
Step 9: Peas Please
Add your frozen peas and stir. Take the mince mix off the heat and add your chopped mint.
Give your mince one last season and a good stir then put it into a oven proof dish and pat down (make sure there's at least a 1 1/2 inch gap between your mince and the rim of the dish.
Step 10: M.A.S.H
Give them a good old mashing, season, add he rest of the butter and 1 egg yolk. The egg yolk will give your mash a rich creamy taste and help it brown in the oven/grill.
Step 11: M.A.S.H Cont.
Step 12: Finished!!
Thats it, your done!!
Enjoy it with a nice glass of wine and some pickled gherkins on the side.
Some people add tomato puree to the mince while its cooking, I've never tried it but I'm sure thats good too.
Shepherds pie freezes really well, so its great to make a large batch of it and freeze it for another time.
Hope you enjoyed my very first (but not last) Instructable!!