Name: Shepherd's Pie with Minced Lamb
Prep time: 50 min
Cook time: 50 min
Total time: 100 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped; 2 carrots, finely diced; 1 stalk celery, finely diced; 2 cloves garlic, chopped; 600 g minced lamb; 2 tbsp plain flour; 2 tbsp tomato purée; 400 ml beef stock; 100 ml red wine; 1 tbsp Worcestershire sauce; 2 bay leaves; 0.5 tsp dried thyme; 0.5 tsp dried rosemary; 100 g frozen peas; salt and pepper (to season the filling); 1 kg floury potatoes, peeled and cut into pieces; 60 g butter; 100 ml milk; salt (for the cooking water and the mash); 30 g Parmesan, grated (optional, for sprinkling); 1 tbsp butter, melted (for drizzling)

Preparation

Heat the oil in a large pan and soften the onion, garlic, carrots and celery for 3 to 5 minutes.
Turn up the heat, add the minced lamb and fry, stirring, until crumbly and lightly browned. Pour off any excess fat.
Stir in the flour and tomato purée and fry briefly. Add the stock, red wine, Worcestershire sauce, bay leaves, thyme and rosemary, stir and simmer uncovered over medium heat for about 30 to 40 minutes, until a thick sauce forms.
Remove the bay leaves, season with salt and pepper, fold in the frozen peas and spoon the filling into an ovenproof dish (about 2 litres).
Meanwhile preheat the oven to 180 °C (conventional). Boil the potatoes in salted water for 15 minutes until soft, drain and let them steam dry briefly.
Mash with the butter and milk to a smooth, spreadable purée and season with salt. Spread over the filling, rake grooves with a fork, sprinkle with Parmesan if you like and drizzle with melted butter.
Bake for about 30 minutes, until the top is golden brown and the filling bubbles at the edges. Rest for 5 minutes before serving.

Drink with it

Red wine · excellent match
Rioja Crianza, Côtes du Rhône or Merlot
Soft tannins and ripe dark fruit carry the reduced lamb and red wine sauce, and the spicy notes of the wine pick up the thyme and rosemary.
Which wine pairs with food? A simple approach to choosing
Dark beer · excellent match
English brown ale, porter or stout
Roasted malt and light malt sweetness mirror the browned mince and the baked mash topping; the usual companion in a British pub.
Which beer goes with food? More than just pils with barbecue
Mellow whisky · excellent match
Irish pot still whiskey or mild Speyside malt, neat with a splash of water
In the Irish and Scottish pub, whisky goes with the lamb bake: malt, honey and vanilla sweetness settle over the browned buttery topping and the braised lamb, and a splash of water takes the harshness off the alcohol.
Whisky with food: cheese, chocolate, and savory dishes

Why it pairs well

Whisky with a pie may seem unusual, but a mild Irish whiskey suits the soft potato topping and is sipped in small amounts after the meal.

Preparation

Heat the oil in a large pan and soften the onion, garlic, carrots and celery for 3 to 5 minutes.
Turn up the heat, add the minced lamb and fry, stirring, until crumbly and lightly browned. Pour off any excess fat.
Stir in the flour and tomato purée and fry briefly. Add the stock, red wine, Worcestershire sauce, bay leaves, thyme and rosemary, stir and simmer uncovered over medium heat for about 30 to 40 minutes, until a thick sauce forms.
Remove the bay leaves, season with salt and pepper, fold in the frozen peas and spoon the filling into an ovenproof dish (about 2 litres).
Meanwhile preheat the oven to 180 °C (conventional). Boil the potatoes in salted water for 15 minutes until soft, drain and let them steam dry briefly.
Mash with the butter and milk to a smooth, spreadable purée and season with salt. Spread over the filling, rake grooves with a fork, sprinkle with Parmesan if you like and drizzle with melted butter.
Bake for about 30 minutes, until the top is golden brown and the filling bubbles at the edges. Rest for 5 minutes before serving.

Drink with it

Red wine · excellent match
Rioja Crianza, Côtes du Rhône or Merlot
Soft tannins and ripe dark fruit carry the reduced lamb and red wine sauce, and the spicy notes of the wine pick up the thyme and rosemary.
Which wine pairs with food? A simple approach to choosing
Dark beer · excellent match
English brown ale, porter or stout
Roasted malt and light malt sweetness mirror the browned mince and the baked mash topping; the usual companion in a British pub.
Which beer goes with food? More than just pils with barbecue
Mellow whisky · excellent match
Irish pot still whiskey or mild Speyside malt, neat with a splash of water
In the Irish and Scottish pub, whisky goes with the lamb bake: malt, honey and vanilla sweetness settle over the browned buttery topping and the braised lamb, and a splash of water takes the harshness off the alcohol.
Whisky with food: cheese, chocolate, and savory dishes

Why it pairs well

Whisky with a pie may seem unusual, but a mild Irish whiskey suits the soft potato topping and is sipped in small amounts after the meal.

Shepherd's Pie with Minced Lamb

Preparation

Drink with it

Rioja Crianza, Côtes du Rhône or Merlot

English brown ale, porter or stout

Irish pot still whiskey or mild Speyside malt, neat with a splash of water

This pairs well too.

Oven-Braised BBQ Beef Brisket

Slow Cooker BBQ Ribs

Spare Ribs from the Oven or Smoker

Beef Enchiladas with Red Sauce

Shepherd's Pie with Minced Lamb

Preparation

Drink with it

Rioja Crianza, Côtes du Rhône or Merlot

English brown ale, porter or stout

Irish pot still whiskey or mild Speyside malt, neat with a splash of water

This pairs well too.

Oven-Braised BBQ Beef Brisket

Slow Cooker BBQ Ribs

Spare Ribs from the Oven or Smoker

Beef Enchiladas with Red Sauce