Individual shepherd’s pie from Executive Chef Gary Robinson at Shangri-La Qaryat al Beri.

Ingredients
675g lamb, coarsely minced
25g lamb or beef dripping or 2tbs oil
3 onions, finely chopped
3 carrots cut into 1cm/½in cubes
½ tsp ground cinnamon
½ tsp chopped fresh thyme and rosemary
Knob of butter, plus extra softened
butter for brushing
2 tsp tomato purée
2 tsp tomato ketchup
2-3 glasses red wine (optional)
25g plain flour
200ml chicken stock
2 tsp Worcestershire sauce
900g mashed potatoes, made with very
little butter and cream or milk
Salt and freshly ground black pepper

 

Method

• Season the lamb with salt and freshly ground black pepper. Heat the dripping or oil in a pan and seal the mince in batches.
• In a separate pan, melt the butter and add the vegetables. Season with salt and freshly ground black pepper. Add the cinnamon and chopped herbs. Cook for 5-6 minutes until the vegetables start to soften.
• Add the fried lamb and cook on a medium heat for a few minutes. Stir in tomato purée, ketchup and Worcestershire sauce.
• Add one glass of red wine if using and cook to reduce by three-quarters; repeat the process with the remaining wine. Sprinkle the flour into the pan and cook for 2-3 minutes.
• Pour in the stock and bring to a simmer. Cook for 60-90 minutes. Add a little water if the sauce becomes too thick.
• During the last 30 minutes of the cooking time, make the mashed potato.
• Spoon the mince into a suitable ovenproof serving dish, then spoon over the mashed potato. Brush with a little butter and place under a hot grill to become golden. Serve immediately.

This recipe serves four-six people and comes from Executive Chef Gary Robinson at Shangri-La Qaryat al Beri.