Shepherds Pie

Leftover roast lamb (visible fat removed and diced) or lean lamb mince
Similar quantity of mushrooms (sliced)
8 TBS Basic seasoning
Fresh stock from lamb bones or low salt beef stock cube (made up)
Celery, sliced
1 TBS each of tomato puree, reduced salt tomato ketchup and reduced salt brown sauce.
Pepper to taste
Potatoes and milk for mash

Optional additions to the meat sauce: Onion/spring onion (diced/sliced), carrots (sliced), sundried tomatoes (finely chopped) , a little fresh mint or mint sauce, ½ tsp low salt yeast extract(let down in a little boiling water)

Optional additions to the mash: spring onion (sliced), mustard, Quark, garlic-infused milk instead of plain

Alternative version – cottage pie: use minced beef / leftover roast beef instead of lamb, in which case you will have a cottage pie rather than a shepherds pie – if using beef, do not include mint or mint sauce, but a little horseradish or wasabi would be a good addition.

To make the meat mix:

Fry lamb mince, if using, then strain off any liquid and leave to separate, using a gravy separator or by refrigerating overnight, discarding the fat content, before adding back to the reserved meat.

Soften the celery (and onions and/or carrots, if using) by frying a little then add to the meat and stock.

Fry mushrooms. When they are fully cooked and have released their liquid, add back the meat mix and add then all remaining ingredients except for mash, milk, a little of the Basic seasoning and any optional mash ingredients being used. Leave to cook down until gravy has become fairly thick and all vegetables are fully cooked (and, if using roast lamb, the meat is falling apart)

To assemble the “pie”:

Make your mash, then when placing it on top of the meat mix, try not to pack it down tightly and leave the surfaces rough. Packing it down and smoothing it out would mean you only get a little “crust” and the crunch and well-done taste of the crispy bits are an integral part of shepherds pie. Bake in a hot oven until golden, and – of course – crispy.

To serve: Pickled red cabbage is a traditional accompaniment, but until I work out a recipe for this without salt (using vinegar) beetroot is a good alternative. I simply roast a few whole beets on a tray (no oil) until shrivelled slightly, then peel when cool and douse in a little vinegar for 5+ minutes.