Shepherd's Pie.
OLIVE OIL. MINCED LAMB.
Little bit of colour on the mince, and it get's rid of that unwanted fat. Nothing worse than a greasy Shepherd's Pie.
SEASON. GRATE. ONION. CARROT. GARLIC.
Once the vegetables are grated in there, they disintegrate, and almost puree, adding in great flavour. And that's the secret behind a really good Shepherd's Pie: it's all in the mince.
WORCESTER SAUCE. TOMATO PUREE. RED WINE. THYME. ROSEMARY.
Right, now the red wine's evaporated, chicken stock in, and cook it out for 3 or 4 minutes. No more than that.
POTATOES. MASH. SEASON. EGG YOLKS.
Now, the secret ingredient: Parmesan cheese.
Be quite generous, with the parmesan, because that's what gets it really nice and golden brown. Look at that. Now, that deserves to sit on top of my mince. Good old fashioned tip, just to keep my mum happy: fork the top.
18-20 minutes in the oven. Beautiful. There, crispy topping. You can see why that deserves to be a great British classic.
Shepherd's Pie? DONE.

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