Name: Lamb neck shepherd’s pie
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: 8
Ingredients: 90 ml olive oil; 2 each onions, carrots and celery stalks, finely chopped; 2 garlic cloves, finely chopped; 1.5 kg lamb neck, finely diced; 300 ml stout; 750 ml beef stock (3 cups); 60 ml tomato purée (¼ cup); 60 ml Worcestershire sauce (¼ cup); 1½ tbsp hot English mustard; 1½ tbsp thyme; 2 fresh bay leaves; 75 gm plain flour (½ cup); 1 egg, lightly beaten, for eggwash; Potato crust; 1.2 kg floury potatoes, such as Sebago, coarsely chopped; 200 ml pouring cream; 60 gm butter, coarsely chopped, plus extra, melted, to serve; 1 tbsp hot English mustard

This hearty shepherd’s pie is serious comfort food. You can make and assemble the pie several hours before baking it, making it the perfect do-ahead dish. Serve it with a piquant tomato relish for extra bite.

Ingredients

90 ml olive oil

2 each onions, carrots and celery stalks, finely chopped

2 garlic cloves, finely chopped

1.5 kg lamb neck, finely diced

300 ml stout

750 ml beef stock (3 cups)

60 ml tomato purée (¼ cup)

60 ml Worcestershire sauce (¼ cup)

1½ tbsp hot English mustard

1½ tbsp thyme

2 fresh bay leaves

75 gm plain flour (½ cup)

1 egg, lightly beaten, for eggwash

Potato crust

1.2 kg floury potatoes, such as Sebago, coarsely chopped

200 ml pouring cream

60 gm butter, coarsely chopped, plus extra, melted, to serve

1 tbsp hot English mustard

Method

1.Heat 30ml oil in a casserole over medium-high heat, add vegetables and garlic and stir occasionally until very tender (8-10 minutes).

2.Meanwhile, heat remaining oil in a large frying pan over high heat, add lamb in batches and stir occasionally until browned (2-3 minutes). Add to vegetables with stout and cook until reduced by half (2-3 minutes). Add stock, tomato purée, Worcestershire sauce, mustard and herbs, bring to the boil, then reduce heat to medium and simmer until meat is very tender (45 minutes-1 hour).

3.Combine flour and 120ml cold water in a bowl and mix to a smooth paste, gradually add to lamb mixture, stirring until slightly thickened (2-3 minutes). Season to taste, then transfer to a 1.6-litre ovenproof dish, filling to 1cm below rim, and set aside.

4.Meanwhile, for potato crust, preheat oven to 180C. Place potatoes in a large saucepan, cover completely with cold water, bring to the boil over high heat and cook until tender (10-15 minutes). Drain, return to pan and mash with a fork. Bring cream and butter to the simmer in a small saucepan, add to potato, mash until very smooth, stir in mustard and season to taste. Pile on top of lamb mixture, ensuring it’s completely covered, brush with eggwash then bake until and golden (15-20 minutes). Serve hot with [mushy peas](https://gt.staging.digital.aremedia.com.au/recipes/browse-all/mushy-peas-11041|target=”_blank”).

Drink Suggestion: A bottle of claret. Or Burgundy. Drink suggestion by Max Allen.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles

Styling by Alice Storey

Ingredients

Method

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