Italian-style Shepherd’s Pie Carey Erasmus April 21, 2016 1 Comment Prep Time: 20 minutes Cooking Time: + - 1 hour and 10 minutes Serves: 6 This twist on shepherd’s pie is probably going to make regular appearances in my kitchen this winter. British meets Italian and a bit of French joins in too. Rich lamb ragu topped with duchess-style cheesy pesto mash and baked until golden and bubbling. Enough said. Enjoy, from my kitchen to yours 🙂 Italian-style Shepherd’s Pie Ingredients Lamb Ragu 500 g lamb mince 15 ml olive oil 1 onion, chopped 1 large carrot, diced 2 celery sticks, diced 2 garlic cloves, crushed 10 ml dried oregano 60 ml red wine 1 x 400 g tin whole tomatoes 50 ml tomato paste 125 ml lamb or beef stock handful of basil leaves, roughly chopped 1 slice of bread, cut into blocks or 5 ml psyllium husks Salt, pepper and sugar to taste Duchess-style cheesy pesto mash 6 medium floury potatoes, peeled, cubed and boiled in salted water until tender 50 g butter 60 ml basil pesto 125 ml finely grated Parmesan cheese 1 egg yolk Salt and pepper to taste Topping extra Parmesan cheese extra basil pesto olive oil for drizzling Method Make sure your potatoes are on the boil. In a large heavy based pan, brown the lamb mince in the heated olive oil. Remove and set aside. In the same pot, saute the onion, carrot, celery, garlic and oregano until softened and fragrant. Pour in the wine and simmer until almost completely reduced. Now add the tinned tomato, tomato paste and stock. Add the lamb back to the pot and break the tinned tomato up a little. Cover and simmer for 30 minutes. Remove lid, add the basil and simmer uncovered for another 10 minutes or until reduced. Add bread or psyllium husk to the ragu to thicken it up. It needs to be well reduced and thick to allow the mash to stand on it. Season with salt, pepper and sugar to taste. Spread the ragu evenly into a medium baking dish. Preheat the oven to 180 Degrees Celsius. For the mash: Drain the water from the tender potatoes. In the same pot, mash the potatoes with the butter. When all the lumps are gone, add the pesto, cheese and egg yolk and mix vigorously with a wooden spoon. Season with salt and pepper to taste. Use a strong whisk to ‘fluff” the mash up a bit if you like. Spoon the mash into a piping bag. Pipe the mash (so it resembles duchess potatoes) onto the ragu. Sprinkle with extra Parmesan, a drizzle of olive oil and a few dollops of extra pesto. Bake for 30 minutes or until golden and bubbling. Serve immediately. Proudly developed using AMC Cookware One Response nadia@maisontravers April 21st, 2016 Looks delicious. I like the idea of adding pesto to the mash. Reply Leave a Reply Cancel ReplyYour email address will not be published.CommentName* Email* Website Save my name, email, and website in this browser for the next time I comment.