Recipe: The Ivy’s Shepherd’s pie
BY READERS DIGEST
1st Jan 2015 Recipes
One of the most striking things about The Ivy is its all-encompassing menu, providing succour for all tastes and their Shepherd’s Pie is famous. The Ivy’s version uses minced lamb and beef, making it a hybrid of shepherd’s and cottage pies. The ingredients render it rich and deeply satisfying. Serves 6.
Ingredients
- 200 g (7 oz) lean rib of beef, minced (ground)
- 200 g (7 oz) lean lamb, minced (ground)
- 2 shallots, peeled and finely chopped
- 100 g (3½ oz) button mushrooms, brushed off and finely chopped
- 1 medium carrot, finely chopped
- 3 sprigs fresh thyme, leaves removed
- 1 tbsp tomato paste
- 200 g (7 oz) canned chopped tomatoes
- 100 ml (½ cup) red wine
- 1 tbsp plain flour (all-purpose)
- 2 tbsp Worcestershire sauce
- 300 ml (1¼ cups) veal stock (if not available, use beef or chicken stock)
- 3 sprigs fresh oregano, leaves removed and chopped
- Sunflower oil, for frying
- Salt and freshly ground black pepper, to season
For the topping:
- 1 kg (2 lb) King Edward, Maris
- Piper or russet potatoes
- 50 g (¼ cup) unsalted butter
- Salt and white pepper, to season
Image via David Munns
Method:
- Lightly oil both the lamb and beef. Heat a frying pan until smoking and cook the mince, stirring constantly, for about 5 minutes, until the meat is a light brown colour.
- Pour off the excess liquid and transfer to a dish until the rest of the ingredients are ready. In the same pan, heat a little oil and gently sweat the shallots, mushrooms, carrots and thyme for about 8 minutes.
- Add the mince and tomato paste and cook for about 5 minutes. Add the chopped tomatoes and red wine and reduce for about 10 minutes. Add the flour and mix thoroughly. Add the Worcestershire sauce and stock, bring to the boil and simmer for 30 minutes.
- Season, add more Worcestershire sauce if required, and then add the oregano. Stir, remove from the heat and keep to one side. Preheat the oven to 180°C (350°F).
- For the topping, peel and cut the potatoes into even-sized pieces. Cook in boiling salted water for around 15 minutes until soft. Drain and return to the pan over a gentle heat to remove any excess moisture. Using a potato masher or ricer, thoroughly mash the potatoes, mix with butter and season to taste.
- Spoon the meat mixture into an ovenproof dish, or divide equally between 6 individual dishes. Top with the mashed potato (you can pipe this if you like) and bake in the oven for about 30 minutes. It should turn a nice golden colour.
- At The Ivy, we serve the pie with buttered peas and carrots.
Need Fresh Food Supplies?
If you need the ingredients for you next planned recipe or just want to stock up on your groceries. Then why not order from Morrisons on Amazon and get them delivered straight to your door. Orders are hand-picked from local stores by dedicated Morrisons staff and delivered to customers by Amazon Flex Delivery Partners.
This recipe features in London: The Cookbook by Cara Frost-Sharratt, published by Frances Lincoln, an imprint of The Quarto Group
Like us on Facebook and follow us on Twitter for more recipes
*This post contains affiliate links, so we may earn a small commission when you make a purchase through links on our site at no additional cost to you.
