Gordon Ramsay’s Shepherd’s Pie with Champ Topping

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1: Preheat the oven to 180ºC/Gas Mark 4.

Step 2

Step 2: Place a large frying pan over a medium-high heat. Add a dash of oil and fry the mince in batches, seasoning each lot, until well browned. Add the garlic for the last two minutes. Transfer to a plate.

Step 3

Step 3: Put a little more oil in the same pan and cook the onion and leeks over a medium heat for 5-7 minutes, until completely softened. Add Worcestershire sauce to taste, then stir in the tomato purée.

Step 4

Step 4: Return the mince to the pan and stir well. Pour in the wine, scraping up any bits from the bottom. Bubble for a couple of minutes to burn off the alcohol, then add the stock and bring to the boil. Reduce to a simmer, then add the rosemary and adjust the seasoning as necessary. Cook gently for 10-15 minutes, until the sauce has reduced slightly and the flavours are well combined. Set aside to cool.

Step 5

Step 5: Meanwhile, prepare the topping. Boil the potatoes until tender, then drain and mash until smooth. Mix in the butter and season, then add the spring onions and three-quarters of the cheese and mix again. Taste and adjust the seasoning as necessary. If the mash is too dry add a splash of milk to loosen.

Step 6

Step 6: Put the lamb mixture into a 28 x 22cm baking dish and top with the mashed potato. Sprinkle with the remaining cheese and a little salt and pepper. Bake for 15-20 minutes or until the potato is golden brown and the meat is bubbling underneath, and serve.