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Shepherd's pie
Interpretive Recipe — inspired by the reported menu. Not the actual Augusta National recipe.
Prep 25 minCook 55 minServes 6
Ingredients
- 2 lbs ground lamb (or leftover roast lamb, minced)
- 2 tbsp vegetable oil
- 1 large onion, finely diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup red wine (Rioja or Bordeaux)
- 1 cup beef or lamb stock
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp fresh rosemary, finely chopped
- 1 tbsp Worcestershire sauce
- 1/2 cup frozen peas
- Salt and freshly ground black pepper
- For the mashed potato topping:
- 2.5 lbs Maris Piper or Yukon Gold potatoes, peeled and quartered
- 6 tbsp unsalted butter
- 1/3 cup warm whole milk
- 2 egg yolks
- 1 tsp salt
- 1/4 tsp white pepper
- Freshly grated nutmeg
- 2 tbsp grated sharp cheddar (optional, for topping)
Instructions
- 1. Preheat the oven to 375°F (190°C).
- 2. Heat oil in a wide, heavy-based pan over medium-high heat. Add the lamb and cook, breaking it up well, until browned and any moisture has evaporated — about 10 minutes. Remove the meat with a slotted spoon and set aside.
- 3. In the same pan, cook the onion, carrots, and celery over medium heat for 8 to 10 minutes until softened and beginning to colour. Add the garlic and cook 1 minute more.
- 4. Stir in the tomato paste and cook for 2 minutes. Return the browned lamb to the pan.
- 5. Pour in the red wine and let it bubble vigorously, scraping up any browned bits from the base, until reduced by half — about 3 minutes.
- 6. Add the stock, thyme, rosemary, and Worcestershire sauce. Season well with salt and pepper. Simmer uncovered for 20 minutes until the sauce has thickened considerably and coats the back of a spoon.
- 7. Stir in the frozen peas. Taste and adjust seasoning. Transfer to a 9x13 baking dish or individual gratin dishes.
- 8. For the topping: boil potatoes in well-salted water until completely tender. Drain and return to the warm pot for 2 minutes to steam dry.
- 9. Mash with butter, warm milk, egg yolks, salt, white pepper, and a grating of nutmeg. The topping should be rich, smooth, and slightly stiffer than standard mash — it needs to hold its shape on top.
- 10. Spoon the mash over the lamb filling. Spread evenly, then use a fork to create ridges across the surface — these will brown and crisp in the oven. Scatter cheddar over the top if using.
- 11. Bake for 25 to 30 minutes until the topping is golden and the filling is bubbling around the edges. Rest for 5 minutes before serving.
