Jamie Oliver has shared his simple ‘delectable’ recipe for a shepherd’s pie, and has guaranteed that his mashed potato topping will be the crispiest that you’ve ever tried
Jamie Oliver has revealed a simple trick to make the mashed potato topping of your shepherd’s pie crispy and fluffy – all it takes is one extra ingredient.
Shepherd’s pie, a classic comfort food dish, traditionally consists of juicy lamb mince and vegetables topped with a fluffy layer of mashed potato. The recipe was originally designed as a way to utilise leftovers and prevent waste, but over time, chefs have innovated and elevated the dish.
“The original point of this recipe is to use up leftover roast dinner,” Jamie confirmed, before showing how to achieve a crispy topping. In a YouTube video for Channel 4, he shared his “delicious mashed potato trick that will take your shepherd’s pie to the next level”, explaining that it all comes down to what you mix with your potatoes.
Most recipes suggest adding a good amount of salt and pepper, then finishing off the mash with several generous knobs of butter. But to change these traditional recipes and guarantee extra crispiness, Jamie skips the milk and substitutes it with cheddar cheese instead.
For a straightforward version of the recipe, BBC Good Food offers a method that requires just 15 minutes of preparation and an additional 20 minutes of baking.
Ingredients:
- One tbsp sunflower oil
- One large onion chopped
- Two to three medium carrots, chopped
- 500 grams pack of lamb mince
- Two tbsp tomato purée
- Large splash of Worcestershire sauce
- 500ml beef stock
- 900grams potatoes, cut into chunks
- 85grams butter
- Three tbsp milk
Method:
Step one:
Heat the sunflower oil in a medium saucepan, then add the onion and carrot and sautée for a few minutes until soft.
Step two:
Once the ingredients have softened, turn up the heat and crumble in the lamb mince, while making sure to remove any excess fat.
Step three:
Add the tomato puree and a generous splash of Worcestershire sauce, then fry for a few minutes.
Step four:
Pour in the beef stock and bring to a simmer, then cover and cook for 40 minutes. Uncover halfway.
Step five:
Preheat the oven to 180C/fan 160C/gas, while you prepare the mash. Boil the potatoes until tender before cutting into chunks. Drain, then mash with butter. Add cheddar to the mix for an extra crispy top.
Step six:
Put the mince into an ovenproof dish, top with the mash, and ruffle with a fork. If you would like to freeze the dish at this point, allow enough time for it to chill first.
Step seven:
Bake for 20 to 25 minutes until the mash starts to colour and the mince bubbles through at the edges. Then let it sit for five minutes before serving.
