Saturday 20 January 2018

Roast-garlic shepherd's pie

Roast-garlic shepherd's pie
Roast-garlic shepherd's pie

Shepherd’s pie comes up again and again as a favourite comfort food. I make mine with a twist by stirring mashed, roasted garlic through the potato.

If you are pushed for time, skip the garlic and just make the mash. Another handy tip is, once you have assembled the shepherd’s pie to the point just before you put it in the oven, you can freeze the dish and cook from frozen if you fancy prepping in advance. Serves four.


1 garlic bulb

2 tablespoons of olive oil

800g potatoes, peeled and cut into


75g butter

50ml milk

1 tbsp sunflower oil

1 large onion, chopped

2-3 medium carrots, chopped

500g pack minced lamb

2 tbsp tomato purée

2 teaspoons of Worcestershire sauce

400ml beef stock

Sea salt and ground black pepper to season


First things first, get the garlic in the oven! Preheat the oven to 200°C/Gas Mark 6. Slice the top off the garlic bulb just enough so that each of the cloves is exposed, and place on a roasting tray. Drizzle with a tablespoon of olive oil and season with sea salt.

Place in the oven to roast for 40 minutes or until soft and tender. When the garlic is cooked, remove the roast cloves from their skins and mash with a fork. While the garlic is roasting, add the potato chunks to a pot of cold water, cover, place over a high heat and bring to the boil.

Reduce heat and simmer until the potato is tender when pierced with a fork. When the potatoes are cooked, remove from the heat, drain into a colander, then add back into the pot with the butter and milk. Using a potato masher, mash the potatoes until smooth and creamy.

You may want to add more or less milk and butter, it is up to you! Add in the mashed garlic and season with sea salt and ground black pepper, stirring to combine. Heat a tablespoon of olive oil in a medium frying pan over a medium heat and soften the onion and carrots for five to six minutes. Turn up the heat and allow the pan to get hot before you add the lamb.

Using a fork, break up the meat and allow to brown and cook through for three to four minutes. Stir through the tomato purée and Worcestershire sauce until combined and then pour over the beef stock. Bring to a steady simmer, then partially cover and cook for 45 minutes.

Pre-heat the oven to 180°C/Gas Mark 4. When the lamb is ready, season with sea salt and ground black pepper, transfer to an ovenproof dish and top with the roast garlic mash, using a fork to make a nice topping. Give the topping an extra sprinkle of pepper and bake in the oven for 25 minutes until the top is starting to brown and the mince is bubbling up around the edges. Serve straight away.

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