Gregg's shepherd's pie recipe

This is a great way to use any leftovers from a roast, because well as the meat you can also use any leftover gravy.

Ingredients:

2 medium onions, quartered

2 medium carrots, peeled and quartered

2 sticks celery, quartered

2 garlic cloves, peeled

4 tbsp olive oil

450 gm (1lb) cook sheep, shopped into lumps

1 tbsp plain flour

150 ml (5 fl oz) red wine

1 tsp crisp thyme clears out

4 tsp Worcestershire sauce

1 tsp anchovy quintessence

1 tsp mushroom ketchup

1-2 tsp redcurrant jam, discretionary

1 400 gm (14 oz) tin slashed tomatoes

300 ml (10 fl oz) sheep stock or sauce

salt and naturally ground dark pepper

gently cooked cabbage, to serve

For the pound

750 gm (1¾ lb) potatoes (see Note)

50 ml (2 fl oz) drain

50 gm (2 oz) spread

Cook's notes

Stove temperatures are for customary; if utilizing fan-constrained (convection), diminish the temperature by 20˚C. | We utilize Australian tablespoons and containers: 1 teaspoon measures up to 5 ml; 1 tablespoon rises to 20 ml; 1 glass levels with 250 ml. | All herbs are new (unless indicated) and mugs are gently stuffed. | All vegetables are medium size and peeled, unless indicated. | All eggs are 55-60 g, unless determined.

Instructions:

Preheat the broiler to 200°C/400°F/Gas 6.

Tip the majority of the vegetables into a nourishment processor and heartbeat. Warmth the oil in an expansive skillet or goulash dish and include the vegetables, cook over a medium warmth for 15 – 20 minutes until the point that mellowed yet not seared.

While the vegetables are cooking, beat the sheep in the nourishment processor and add to the vegetables. Warmth through for 2 minutes and mix in the flour (see Note) and cook out for a further 2 minutes. Pour in the wine, turn up the warmth and leave to bubble away for 3-4 minutes. Include the thyme, Worcestershire sauce, anchovy pith, mushroom ketchup, redcurrant jam if utilizing, tomatoes and stock or sauce, heat to the point of boiling and after that decrease to a stew, stew revealed for 20 minutes. Season to taste with somewhat salt and newly ground dark pepper.

In the interim, for the crush, peel (see Note) and cut the potatoes into lumps, put in a medium estimated dish and cover with icy water, heat to the point of boiling for 15 minutes or until cooked through. Deplete well and come back to the dish, include the drain and margarine, and squash together. Season to taste with salt and crisply ground dark pepper.

Empty the sheep blend into an ovenproof dish, spoon over the potato and smooth with the back of a spoon. Cook in the preheated stove for 20 minutes until brilliant dark colored.

Note

• If including extra sauce, preclude the flour.

• If getting ready ahead of time and cooking from icy, you should cook for 40 minutes at 180C/350F/Gas 4.

• In Great British Food Revival, Greg is utilizing a legacy assortment that is light and soft and makes an awesome squash. He leaves the skins on and cooks them entire, at that point peels them. He at that point utilizes a potato ricer to separate the potatoes.