Posh Shepherd's Pie

I've tinkered with this classic family favourite and added in a few extra flavours, hence 'Posh Pie, a little bit fancier than the original.  

Ingredients

500g minced lamb

300ml chicken stock

2 carrots in small dice

2 sticks celery, diced

1 brown onion, chopped

1 small bunch of fresh parsley, chopped

5 cloves roasted garlic or 1 unroasted, crushed

1 tbsp mushroom ketchup, optional

1 tbsp Worcestershire sauce

1 teasp dried English mustard

1 teasp fennel seeds

1 kg peeled, cooked floury potatoes (such as King Edward, Desiree or Maris piper)

Butter, to taste

½ cup of hot milk

Salt and pepper

1 beaten egg, optional. 

Method

Preheat the oven to 180C. In a sauté pan brown the mince and discard any excess fat.  Add in the diced carrot, onion, celery and garlic and cook gently for 5 minutes.  Next add in the mustard, fennel seeds, Worcestershire sauce and mushroom ketchup.  Stir well. Now add the parsley and stock.  Bring to the boil and then cover and simmer for 20 minutes. Season to taste. Press the mixture into an ovenproof dish. Mash together the cooked potatoes or use a ricer for a finer finish adding butter to taste and the milk. Try adding an egg for a richer mash that's easier to pipe if you want to be really posh! Top the meat with the potatoes. Use a fork to make a pretty design on top or pipe.

Cover the dish with foil and cook in the oven for 30 minutes. Then remove the foil and turn up the oven to 200C for a final 10 minutes so it’s piping hot and lightly golden-brown on top.

Serve the pie hot with steamed cabbage or peas piled alongside.  Make extra gravy if you like.