The Perfect ... Shepherd's Pie

theguardian.com

Colin Bakewell

Eating since 1958, cooking since 1974

2 tbsp good beef dripping (or lamb, if you happen to have some)

800g minced lamb, goat, hogget or mutton, preferably from the shoulder, but anyway not “lean”

1 large onion, thinly sliced

2 large carrots, peeled and diced

3 celery sticks, diced

2 sprigs each rosemary and thyme, leaves picked and roughly chopped

1 tbsp flour

300ml good lamb stock (or beef stock)

2 tbsp Worcestershire sauce

1 tbsp tomato puree

1.5kg floury potatoes

100g butter

1 tbsp whole milk

Nutmeg, to grate

Note: Ingredients may have been altered from the original.

Directions at theguardian.com

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