- 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
For the topping:
- 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.
For more info on Brendan Collins and his Waterloo & City Restaurant, go to www.chefbrendancollins.com.
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