The ultimate organic shepherd’s pie

This version focuses on a "low and slow" base to ensure the organic lamb remains succulent rather than grainy. 

Ingredients 

• 500g Wye Organic minced lamb
• 1 large onion, diced 
• 2 carrots, diced 
• 1 stick of celery, diced 
• 2 cloves of garlic, minced 
• 800g potatoes 
• 50g butter 
• 50ml milk 
• 300ml lamb or beef stock 
• 1 tbsp tomato purée 
• 1 tbsp Worcestershire sauce 
• 1 tsp dried thyme (or fresh rosemary/mint sauce) 
• 1 egg yolk (optional) 

Method 

1. In a large pan or casserole dish, brown the lamb over medium-high heat. Organic lamb can be quite juicy fry it in its own fat until it starts to turn crispy and brown. Drain any excess fat if it feels too oily but keep a tablespoon for flavour. 
2. Add the onion, carrots, and celery to the lamb. Cook for 8–10 minutes until soft. Stir in the garlic, thyme, and tomato purée, cooking for another 2 minutes until the purée turns a shade darker. 
3. Pour in the stock and Worcestershire sauce. Bring to a boil, then turn the heat down. Simmer uncovered for 30–40 minutes. You want the liquid to reduce until it’s a thick, glossy gravy. 
4. While the lamb simmers, boil the peeled potatoes in salted water until tender. Drain and let them steam-dry in the colander for 2 minutes (this is the secret to a non-soggy pie). Mash thoroughly with the butter and milk until smooth. 
5. Pour the lamb mixture into a baking dish. Spoon the mash over the top, starting from the edges to "seal" the gravy in. Use a fork to create deep ridges across the surface. 
6. Place in an oven at 200°C for 25–30 minutes. The peaks of the potato should be crispy and dark gold, with the gravy bubbling up around the edges.

For an extra layer of flavour, stir a teaspoon of mint sauce or finely chopped fresh rosemary into the lamb mixture just before you top it with the mash. 

Buy the items in this recipe here: https://www.wyeorganic.co.uk/c/lamb/organic-lamb-mince-500g