How To Make A Shepherds Pie

Von Jamie Oliver · 75 Min.

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Zubereitung

1. Put the mince in a cold casserole pan, set over high heat and add a generous pinch of black pepper. Cook for 15 minutes, breaking it up with a wooden spoon, until dark golden.
2. Finely chop the rosemary leaves and drain the beans. Stir both into the pan and cook for 8 minutes, until the beans start to pop and everything is dark.
3. Peel the onions and carrots, trim the celery and wipe the mushrooms clean. Finely chop them all (or blitz in a food processor), stir into the pan and sweat for 10 minutes on medium-high, stirring now and then.
4. Stir in the flour, then the stock. Bring to the boil, then simmer on low with the lid on for 30 minutes.
5. Preheat the oven to 180°C/350°F (gas 4).
6. Wash the swede and potatoes, leaving the skins on, and cut into 3 cm chunks. Boil the swede alone in a large pan of salted water for 10 minutes, then add the potatoes and cook for 10 more minutes, until tender. Drain well, mash with the milk and grated cheese, and season well.
7. Check the mince; it should be slightly wetter than you think, as it thickens further in the oven. Stir in the Worcestershire and mint sauces, then taste and season well.
8. Sprinkle the peas over the mince so they sit on the surface. Spoon the mash on top in clumps, then scuff it with a fork to make peaks and valleys.
9. Bake for 50 minutes, until golden and bubbling.

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