Simple SHepherd's Pie
Lamb Ragu 1 to 2 Jars
500g floury potatoes, such as Maris Piper
1-2 tbsp milk or double cream
salt, freshly ground black pepper, to taste
two pinches of nutmeg, to taste
Peel the potatoes, chop them in half and place them in a large pan of water over high heat. Add a pinch of salt and bring to the boil
Boil the potatoes until tender then drain them in a colander.
Leave the potatoes in the colander until the steam has evaporated (about 3-4 minutes). If the potatoes are still wet when you start to mash, you will end up with watery mash.
Place the potatoes in a large bowl and mash them with a potato masher. The harder you work them, the lighter and fluffier they'll become.
Once you're sure there are no more lumps in the potatoes, add the butter.
Mash the butter into the potato. Once it has melted into the mash, add a splash of cream. Mash again and check the consistency, adding more cream if necessary. Taste and add a bit of salt and freshly ground black pepper & nutmeg, to your liking.
After this workout, you should feel accomplished and slightly sore. :)
That's okay, you are doing great!
Turn on the oven at 180C.
1. Grab your Lamb Ragu and pour it in an oven-safe container.
If you want to add an extra step (not necessary) you can warm the ragu up in advance and add some peas. This will allow the ragu to thicken up a little as well.
But if you like a soft pie, you can use it without thickening the ragu.
2. pour your mashed potatoes on top and cover well
3. You can add some cheese on top if you like.
4. Place in the oven and cook for 45-50 minutes. The last 10 minutes put the oven into 'grill' for a crunchy top.
Et Voila, all done! Congratulations on your simple Shepard's Pie!
Did you try this recipe?
Take a picture and share your creation with the EPRONTO Family, we are thrilled to see what you have been up to in the kitchen!
Connect with us on Instagram: #eprontoragu