World’s Best Shepherd’s Pie
The top reason to visit The Ivy restaurant has always been its shepherd’s pie. In fact, It’s so good, we asked head chef Ben Tobitt to share the secret
Ingredients (serves five)
• 250g shallots, peeled and finely chopped
• 250g button mushrooms, washed and finely chopped
• 250g carrots, diced
• 1.5 teaspoons of thyme
• 500ml red wine, non alcoholic if needed
• 1.25kg lean minced beef
• 1.25kg lean minced lamb
• Vegetable oil for cooking
• 40ml Worcestershire sauce
• 125g chopped tomatoes
• 100g tomato puree
• 2 litres veal stock, enough to cover (2 beef stock cubes with 2 litres of boiling water)
• Flour, to thicken
• Oregano, picked and chopped
• 700g mashed potato
• 1kg potatoes
• 150ml double cream
• 150g unsalted butter
• 1 teaspoon table salt
• 1 teaspoon white pepper
Start by preparing the mash; peel the potatoes and roughly chop, bring to the boil in salted water then simmer until soft. Once the potatoes are soft, remove from the heat, drain the water and mash using a masher or pass through a ricer. Warm the cream and the butter, add to the potato and season with salt and pepper.
Heat the shallots, button mushrooms and carrots in a little oil over a medium heat and cook until there is a light brown colour. Mix in the tomato puree and cook for 2-3 minutes, then add the non alcoholic red wine and reduce. Dust with flour and mix thoroughly.
Add the Worcestershire sauce and the chopped tomatoes, then the veal stock (or beef stock), just enough to colour.
Simmer on a low heat for 40 minutes, then season with freshly ground salt and pepper. Have a taste of the sauce and add a little extra Worcestershire sauce if desired. Finish with the chopped oregano.
Allow to cool, then place into round pastry rings or mould into a circular shape and pipe over the mashed potato. Then cook in a hot oven (approximately 180 degrees) until golden brown and piping hot inside approximately 12-14 minutes.