- 1 tbsp oil
- 4 sticks of celery, chopped
- 1 white of leek, chopped
- 1 large onion, chopped
- 2 medium carrots, chopped
- 560 g/1¼ lb ground Sonoma lamb shoulder
- 400 g/14oz can San Marzano plum tomatoes
- 290 ml/10 fl oz lamb or beef stock
- 1 bay leaf
- 1 tsp fresh chopped rosemary
- ½ tsp fresh chopped thyme leaves
- 2 tbsp best quality tomato purée
- salt and freshly ground black pepper
- 28 g/1 oz all purpose flour
- 1 tsp or to taste Worchester sauce for seasoning
- 750 g/1½ lb potatoes, peeled and chopped
- 225 g/8 oz parsnips, peeled and chopped
- 2 tsp creamed horseradish
- 75 g/2½ oz butter
- 55 ml/2 fl oz milk
- 75 g/3 oz bread crumbs
- 25 g/1 oz parmesan
- 1 bunch baby carrots
- 1 bunch baby turnips
- 6 each cauliflower florets
- 6 each baby zucchini
- 25 g/1 oz fresh English peas when in season (or as a wise man once told me, frozen if not)
Preheat the oven to 190 degrees C/375 degrees F.
Heat the oil in a large pan. Add the onion, leeks, celery, and carrot and cook over a medium heat for 5 minutes until soft.
Add the ground lamb and cook for 8 minutes to brown.
Add the flour and cook out the roux for 5 minutes, stirring constantly.
Add the San Marzano tomatoes, tomato purée, beef stock, bay leaf, rosemary, and thyme.
Cover and simmer for 30 minutes. Season.
Meanwhile, to make the topping, boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper.
Spoon the meat sauce into an ovenproof dish. Top with the mash then sprinkle on top the breadcrumbs and parmesan and bake until golden brown.
Peel, if needed, all of your baby vegetables and cook in equal parts butter and water. This is called an emulsion. Season with salt and pepper and drain off excess emulsion.
Arrange your buttered baby vegetables on top of your golden brown shepherd's pie and dig in.
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For more info on Brendan Collins and his Waterloo & City Restaurant, go to www.chefbrendancollins.com.
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