This Lamb Shepherd's Pie is a beautiful and cosy winter recipe. Made with lamb ragu, and a creamy cauliflower and potato mash, perfect for weekday cooking or a dinner party.
Heat the olive oil in a large, oven-proof Dutch oven. Add the onion, celery and carrot and cook for 5 minutes until the onion starts to soften. Add garlic and cook for 2-3 minutes.
Add the lamb mince (ground lamb), and cook 5 minutes until the lamb starts to brown.
Add the bay leaves and rosemary, and stir.
Deglaze the bottom of the pot with the red wine, then add in the stock and tinned tomatoes.
Bring to a boil, then reduce heat and simmer for 40 minutes.
Leave to cool, then transfer to a container and leave overnight (optional). Leaving it overnight intensifies the flavour.
Cauliflower Mash
Preheat oven to 200C/380F.
Place the cauliflower and potatoes in a saucepan with the water and salt.
Bring to the boil, then reduce heat and simmer until the cauliflower and potato are soft. To check, insert a knife into the potatoes and cauliflower. The knife should enter easily.
Strain potatoes and cauliflower.
Add milk, butter, salt and pepper to the pot and mash until there are no lumps. Alternatively, you can use a food processor to blend until it's nice and smooth.
Transfer lamb ragu back to an oven-proof Dutch oven. Spoon mash over lamb and top with grated cheese.
Place in oven and cook for 40 minutes or until ragu is warmed through, cheese is melted and the top of the shepherd's pie is starting to brown.