Shepherd’s pie

Traditional Shepherd's pie

When I think about food and movies my mind goes straight to the rich chocolate cake in Matilda, or the prison pasta from Goodfellas. And although these scenes are cemented in cinema history I wanted to draw inspiration from a show that is close to my heart.

Friends has been something that I have re-watched numerous times, since I was a teenager and I will still watch it to this day, especially if I am feeling a little down. Thank you Netflix!

Some of my favourite episodes are about Thanksgiving and they have inspired me in the past to try pumpkin pie and Ross’ “moist maker” turkey sandwich.

Traditional Shepherd's pie

But I wanted to recreate Rachel’s trifle, as it is such a famous scene. Rather than trying to make the trifle I made the Shepherd’s pie.

Unlike Rachel’s “traditional” recipe, Shepherd’s pie actually takes lamb and not beef. I kept the recipe very traditional and added a little twist by making a simpler version of ketchup and adding that to the sauce.

It did not taste like feet!

Shepherd’s pie (serves 4)

400g minced lamb (i used 20% fat)

2 shallots, finely copped

2 sprigs of thyme, leaves picked

1 tbsp flour

200ml beef stock

1 tbsp Worcestershire sauce

1 tbsp tomato puree

1 tsp allspice

700g red skinned potatoes, peeled and roughly chopped

100g butter

50g mature cheddar, grated

1. Boil the potatoes until tender, after draining the water return the potatoes to the hot pan to steam dry. Mash with the butter and mustard. Stir in the grated cheddar and season with salt and pepper. Once cooled place mash into a piping bag with a large nozzle. Heat the oven to 180C

2. Add a little oil to a hot pan and fry the lamb in batches until is well browned, almost crispy. Set aside in a bowl

3. Using the same pan add a little more oil, fry the shallots and stir in the flour. Pour the stock, worcestershire sauce, tomato puree, allspice and thyme. Transfer lamb into sauce and simmer for around 20 minutes

4. Spoon the meat mixture into an ovenproof dish then pipe the mash over it. Bake for about 20 minutes, until lightly golden on top.