Italian Shepherds pie
Our Italian Twist on the British Classic Shepherds Pie
This is one of the nations favourite dishes and is a classic in its own right. Here is our Italian twist on the classic Shepherds Pie.
- Extra Virgin Olive Oil
- 1 Large onion finely chopped
- 2-3 Carrots finely chopped
- 750g Lamb mince
- 2 tbsp Tomato purée
- Generous splash of Worcestershire sauce
- 600ml Vegetable stock or water
- 325g Polenta
- 150g Parmigiano Reggiano
- 100g Butter
- Salt & Pepper
- Rosemary finely chopped
Heat the oil in a skillet or pan and add the chopped onion and carrots. Cook for a few minutes on a high heat and then add the lamb mince. When browned add the tomato purée and worcestershire sauce and season with salt and pepper. Fry off for a few more minutes and pour in the beef stock and chopped rosemary. Bring to a simmer cook for around 30 minutes.
Here is our Italian twist, adding rosemary to the lamb mince gives it that extra deep flavour it needs and instead of using potatoes for the mash on top we use Polenta… it gives it a richer, creamier texture and consistency and works perfectly. Add the stock to the polenta in a lareg pan and mix well. Add the grated Parmigiano Reggiano, butter and salt and pepper. Mix together, add more stock if needed, you want a nice smooth thick mash consistency.
Now add the mince into an ovenproof dish and pour over the polenta on top covering the whole surface area of the lamb mince. Smooth out with a wooden spoon to the edge and flatten. Ruffle the polenta with a fork to give it a fancy finish.
Bake in the oven at 180 degrees for around 30 minutes until the polenta has browned slightly and the mince is bubbling.
Serve hot and generously.