Meet the Sheppard - The Pie that is

Ingredients

• 700 grams of lamb mince or beef
• Butter or Gee to fry the onions and mince.
• 40 CL of chicken stock or beef for a deeper flavour
• 2 tspn of rosmarin and 2 Tspn Thymian. If you use fresh ensure to add 10 mins before the end to avoid loosing too much of the essential oils.
• 2 - 4 tspn Wochestershire sauce
• 3 tspn flour
• 2 medium sized onions
• 2 tspn tomatoe puree
• 2 precooked (with a good bite) and diced carrots. Ideally steam them to keep the crunch and flavors better
• 100 grams of finely grated celery
• Pepper and salt to taste
• 1 KG of puree potatoes. Steam or cook with the skin on. Peel whilst warm
• 70 grams of shaved Parmensan (minimum 24 months for a structured flavor)
• 1 egg
• 50 grams of butter add more to taste (mash needs to be creamy
• 10 CL full fat milk

1Fry mince and the diced onion gently

2Dust the flour over mince and onions. Add the Wochestershire sauce, tomatoe puree and the stock.

3Stir the contents add salt, pepper to taste. Add the rosmarin and thymian (finely chopped when added fresh). and add the carrots. Set aside to cool and fill in the pie shape.

4Make the mash from the steamed or cooked pealed potatoes. Mash thoroughly and add cheese, salt to taste (careful!), lots of butter :), and some milk. Mash firmly and do not use a food processor as this destroy the texture of the potatoes. Taste and add more butter if you want :). This should be fluffy and full of flavour. Pipe the mash over the relative cool pie filling

5Bake in an oven until the mash is brown. Enjoy this Welsh comfort food!